Description
Rolled Cheese and Onion Enchiladas with Red Chile is a flavorful Mexican-inspired dish featuring soft corn tortillas filled with a melty blend of sharp cheddar and Monterrey jack cheeses, diced red onion, and enveloped in a rich homemade red chile sauce. Baked until bubbly and topped with fresh shredded lettuce and diced tomatoes, this enchilada recipe offers a perfect balance of spicy, cheesy, and fresh elements that is ideal for a comforting family dinner.
Ingredients
Scale
Red Chile Sauce
- 1 cup red chile paste
- 2½ to 3 cups chicken broth, preferably homemade
- 4 cloves garlic, crushed and peeled
- ⅓ of a white Spanish onion, roughly chopped
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp salt
Enchiladas
- 24 white corn tortillas
- ¼ cup olive oil or lard, for frying
- ½ lb Monterrey jack cheese, grated
- ½ lb sharp cheddar cheese, grated
- ⅔ cup red onion, diced
For Serving
- Shredded lettuce
- Diced tomatoes
Instructions
- Make the Red Chile Sauce: In a blender, combine the red chile paste, chicken broth, garlic, chopped white onion, oregano, cumin, coriander, and salt. Blend until smooth. Pour the sauce into a 4-quart Dutch oven and bring to a gentle boil over medium heat. Once it reaches a boil, remove from heat and set aside.
- Prep the Tortillas: In a skillet, heat 2 tablespoons of olive oil or lard. Lightly fry each tortilla for just a few seconds per side—just enough to soften without crisping. Stack the tortillas on a plate as you go, adding oil as needed.
- Fill and Roll: Dip each softened tortilla into the warm red chile sauce to coat. Lay the tortilla flat in a baking dish. Sprinkle with a spoonful of diced red onion and a generous amount of the cheese mixture (cheddar and Monterrey jack combined). Roll into a cylinder and place seam-side down in the dish. Repeat until all tortillas are filled and rolled, using two smaller baking dishes if needed.
- Assemble and Bake: Once the baking dishes are filled with enchiladas, spoon any remaining red chile sauce over the top. Sprinkle with the remaining red onion and the rest of the cheese. Bake at 350°F for 30 minutes, until cheese is fully melted and enchiladas are bubbling hot.
- Serve: Remove from the oven and let cool slightly before serving. Serve with a fresh salad of shredded lettuce and diced tomatoes for a cool, crisp contrast to the rich enchiladas.
Notes
- Use homemade chicken broth for a richer, more authentic sauce flavor.
- Be careful not to fry the tortillas too long; they should be softened, not crispy.
- The red chile paste can be adjusted based on your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetable oil instead of lard.
- Prepare the enchiladas in batches if your baking dish can’t fit all 24 rolled tortillas at once.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: enchiladas, cheese enchiladas, red chile sauce, Mexican recipe, homemade enchiladas, baked enchiladas, cheese and onion enchiladas
