Rolled Cheese and Onion Enchiladas with Red Chile

This recipe is for the ultimate comfort food: homemade, deeply flavorful red chile sauce enveloping soft tortillas filled with a simple but delicious cheese and onion mixture. This is the real deal.

Rolled Cheese and Onion Enchiladas with Red Chile

This recipe breaks down into two main parts: making the essential red chile sauce and assembling the enchiladas. Don’t be intimidated by the dried chiles—they are the heart of the dish and easier to work with than you think.

Yields: 4-6 servings (about 12 enchiladas)
Prep time: 45 minutes
Cook time: 25 minutes

Ingredients

For the Red Chile Sauce:

4-5 ounces dried whole red chiles (like New Mexico or Guajillo), about 20-25 pods
3 cups hot water
3 cloves garlic
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon ground cumin
½ teaspoon salt, plus more to taste
1 tablespoon all-purpose flour (optional, for thickening)
1 tablespoon vegetable oil

For the Enchiladas:

12 corn tortillas
4 cups shredded cheese (a blend like Monterey Jack, Cheddar, or Asadero is perfect)
1 large white or yellow onion, finely chopped
Vegetable oil, for softening tortillas
For Garnish: Chopped fresh cilantro, diced white onion, sour cream, crumbled queso fresco.

Instructions

Part 1: Make the Red Chile Sauce

Prepare the Chiles: Wipe the chiles clean with a damp cloth. Slit them open lengthwise and remove the stems and shake out the seeds. For a milder sauce, remove the inner veins.
Toast the Chiles: Heat a comal or skillet over medium heat. Toast the chile pods for 30-60 seconds per side, pressing down with a spatula, until they become fragrant and slightly change color. Do not burn them, or the sauce will be bitter.
Soak: Place the toasted chiles in a bowl and cover with the 3 cups of hot water. Place a small plate on top to keep them submerged. Let them soak for 20-30 minutes until very soft.
Blend: Carefully transfer the softened chiles and about 1 ½ cups of the soaking water to a blender. Add the garlic, oregano, cumin, and salt. Blend on high until completely smooth. This may take a few minutes.
Strain (Crucial Step): Place a fine-mesh strainer over a bowl. Pour the blended sauce through the strainer, using a spatula to press down and extract as much liquid and pulp as possible. Discard the remaining skins and seeds. This step ensures a smooth, velvety sauce.
Cook the Sauce:
- In a saucepan, heat 1 tablespoon of oil over medium heat.
- If using flour, sprinkle it into the oil and cook for 1 minute, stirring constantly, to make a light roux.
- Carefully pour the strained sauce into the pan. It may splatter. Bring to a simmer, then reduce heat to low.
- Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the raw flavor has cooked out. Taste and adjust salt. The sauce should be the consistency of a thin gravy.

Part 2: Assemble and Bake the Enchiladas

Preheat Oven: Preheat your oven to 375°F (190°C). Spread about ½ cup of the red chile sauce over the bottom of a 9×13 inch baking dish.
Prepare Tortillas (Key Step): To prevent the corn tortillas from cracking, you must warm them.
- Traditional Method: Heat about ½ inch of oil in a small skillet over medium heat. Briefly fry each tortilla for about 10-15 seconds per side, just until soft and pliable. Drain on paper towels.
- Healthier/Faster Method: Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, until soft and steamy.
Assemble:
- Dip a softened tortilla into the warm red chile sauce, coating both sides.
- Place the tortilla on a plate. Down the center, add a generous line of shredded cheese and a sprinkle of chopped onion.
- Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Sauce and Cheese: Pour the remaining red chile sauce evenly over the top of the rolled enchiladas, making sure the ends are covered to prevent drying out. Sprinkle with the remaining cheese.
Bake: Bake for 20-25 minutes, until the cheese is completely melted, bubbly, and starting to brown on the edges.

Part 3: Serve

Let the enchiladas cool for 5 minutes before serving. They will be very hot!
Garnish generously with fresh chopped onion and cilantro. A dollop of sour cream or a sprinkle of queso fresco is the perfect finishing touch.

Helpful Tips & Variations

Chile Heat Level: New Mexico red chiles are typically mild to medium. Guajillos are also mild. For a hotter sauce, add 1-2 de-seeded dried Arbol chiles to the blend.
No Dried Chiles? In a pinch, you can use ½ cup of high-quality, store-bought New Mexico or California chili powder mixed with 3 cups of water or broth. Skip the toasting/blending/straining steps and just cook the powder with the garlic and spices in the oil for a minute before adding the liquid.
Keep Them Soft: The step of dipping the tortilla in sauce before rolling is essential for flavor and helps keep the final enchiladas tender.
Add Protein: While classic cheese and onion is perfect, you can add about 2 cups of shredded cooked chicken or browned ground beef to the filling.
Make Ahead: You can assemble the enchiladas completely, cover, and refrigerate them a day in advance. Add 10-15 minutes to the baking time if baking straight from the fridge.

Enjoy this taste of authentic Southwestern comfort food