Rolled Cheese and Onion Enchiladas with Red Chile

Ohhh, that’s a fantastic choice — Rolled Cheese and Onion Enchiladas with Red Chile Sauce are a comforting, classic New Mexican–style dish. 🧀🌶️ Soft corn tortillas filled with melted cheese and sweet sautéed onions, smothered in rich, smoky red chile sauce — simple ingredients, incredible flavor.

Here’s the authentic, homemade version 👇

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🌶️ Rolled Cheese and Onion Enchiladas with Red Chile

🧀 Ingredients

For the enchiladas:

• 12 corn tortillas (white or yellow)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• 1 medium onion, finely chopped

• 1–2 tbsp vegetable oil (for softening tortillas)

For the red chile sauce:

• 3 tbsp vegetable oil or lard

• 3 tbsp all-purpose flour

• 2–3 tbsp New Mexico red chile powder (use mild, medium, or hot to taste)

• 2 cups chicken or vegetable broth

• 1 clove garlic, minced

• ½ tsp cumin

• ½ tsp oregano

• Salt, to taste

(Or substitute 2 cups of your favorite pre-made red enchilada sauce if preferred.)

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🔥 Instructions

1. Make the red chile sauce:

1. In a saucepan, heat oil over medium heat.

2. Whisk in flour to make a light roux and cook 1–2 minutes (don’t let it brown too dark).

3. Stir in chile powder and garlic, whisking for 30 seconds.

4. Gradually whisk in broth until smooth.

5. Add cumin, oregano, and salt.

6. Simmer 10–15 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning to taste.

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2. Prepare the filling:

1. Sauté chopped onion in a bit of oil until translucent, about 5 minutes.

2. Mix onions with shredded cheese in a bowl.

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3. Soften tortillas:

1. Lightly heat oil in a small skillet.

2. Briefly fry each tortilla (about 5 seconds per side) to soften.

3. Drain on paper towels and keep warm.

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4. Assemble the enchiladas:

1. Preheat oven to 375°F (190°C).

2. Pour a thin layer of red chile sauce on the bottom of a baking dish.

3. Fill each tortilla with a spoonful of the cheese–onion mixture, roll tightly, and place seam-side down in the dish.

4. Pour remaining red chile sauce generously over the enchiladas.

5. Sprinkle with a little extra cheese on top if desired.

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5. Bake:

• Bake for 15–20 minutes, until cheese is melted and bubbling.

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🌿 Serve With

• Fresh chopped cilantro

• A drizzle of sour cream or Mexican crema

• Spanish rice and refried beans on the side

• Optional: a fried egg on top (traditional New Mexican touch!)

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💡 Tips

• Use New Mexico red chile powder or dried red chile pods for authentic depth and color — they’re earthier and smokier than standard chili powder.

• Want it creamier? Mix ¼ cup sour cream into your cheese filling.

• These freeze beautifully — just assemble, skip baking, wrap tightly, and freeze up to 3 months.

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Would you like me to include a green chile and cheese version next (the classic counterpart to these red chile enchiladas)?