There are few dishes as comforting and satisfying as a pan of homemade enchiladas. Among the most classic and beloved variations are rolled cheese and onion enchiladas with red chile sauce. This dish captures the essence of traditional Mexican flavors: warm tortillas wrapped around a gooey cheese and onion filling, smothered in a rich red chile sauce, and baked until bubbling hot. Whether served as a weeknight family dinner or as part of a festive meal, these enchiladas are always a crowd-pleaser.
What makes this recipe stand out is its balance of bold flavor and comforting simplicity. The red chile sauce provides smoky depth and gentle heat, the onions add sweetness and bite, and the cheese delivers richness and creaminess. When combined, every bite becomes a perfect harmony of flavor.
Ingredients
For the Red Chile Sauce:
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6–8 dried New Mexico red chiles (or guajillo chiles)
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2 cups hot water (for soaking)
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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½ teaspoon ground cumin
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½ teaspoon dried oregano
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2 tablespoons flour
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2 cups chicken or vegetable broth
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Salt to taste
For the Enchiladas:
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12 corn tortillas (warm and pliable)
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3 cups shredded cheese (a mix of cheddar, Monterey Jack, or queso asadero)
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1 large white onion, finely chopped
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½ cup vegetable oil (for softening tortillas)
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Extra sauce and cheese for topping
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Fresh cilantro or chopped green onions for garnish
Step 1: Prepare the Red Chile Sauce
The heart of these enchiladas is the sauce. Start by removing the stems and seeds from the dried chiles. Place them in a heatproof bowl and pour hot water over them, allowing them to soak for about 20 minutes until softened. Once softened, transfer them to a blender along with about 1 cup of the soaking liquid. Blend until smooth.
In a medium saucepan, heat vegetable oil over medium heat. Add garlic and sauté briefly until fragrant, about 30 seconds. Stir in cumin and oregano, then add flour and cook to form a light roux. Slowly whisk in the broth and pureed chile mixture. Simmer for 10–15 minutes until the sauce thickens slightly. Season with salt to taste. The resulting sauce should be rich, smooth, and deeply red.
Step 2: Prepare the Filling
While the sauce simmers, prepare the filling. In a large bowl, combine the shredded cheese with the finely chopped onion. The onion not only adds flavor but also helps balance the richness of the cheese with a slight crunch and sweetness. This simple yet flavorful filling is what gives these enchiladas their classic taste.
Step 3: Prepare the Tortillas
To make the tortillas pliable and prevent them from tearing during rolling, they need to be softened. Heat a small amount of oil in a skillet over medium heat. Lightly fry each tortilla for about 10–15 seconds per side—just until soft, not crisp. Drain on paper towels. This step may seem small, but it ensures the tortillas roll easily and absorb the sauce beautifully.
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread about ½ cup of the red chile sauce in the bottom of a 9×13-inch baking dish. Take a softened tortilla, spoon 2–3 tablespoons of the cheese-onion mixture down the center, then roll it tightly. Place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
Once all the enchiladas are arranged in the baking dish, pour the remaining red chile sauce evenly over the top, making sure each enchilada is generously coated. Sprinkle extra cheese over the top for added melt and flavor.
Step 5: Bake to Perfection
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden in spots. The aroma of roasted chile, melted cheese, and warm tortillas will fill your kitchen with irresistible anticipation.
Step 6: Serve and Enjoy
Once baked, remove from the oven and let the enchiladas rest for about 5 minutes before serving. Garnish with fresh cilantro, chopped green onions, or a dollop of sour cream. Serve alongside Mexican rice, refried beans, or a simple salad for a complete meal.
Tips and Variations
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Adjusting Spice Levels: New Mexico chiles are typically mild to medium in heat. If you prefer spicier enchiladas, add a couple of arbol chiles to the sauce blend.
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Make Ahead: You can prepare the sauce and filling ahead of time, then assemble and bake just before serving.
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Cheese Options: Queso fresco can be crumbled inside the enchiladas for a more traditional touch, or use pepper jack for extra heat.
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Onion Prep: If raw onion is too strong for your taste, sauté the onions lightly before mixing with the cheese.
Final Thoughts
Rolled cheese and onion enchiladas with red chile are a true celebration of Mexican home cooking. They showcase how a few humble ingredients—corn tortillas, cheese, onion, and dried chiles—can come together to create something comforting, flavorful, and deeply satisfying. Every bite delivers the warmth of melted cheese, the tang of onion, and the smoky spice of chile sauce.
Perfect for family dinners, potlucks, or even casual entertaining, this dish will quickly become a favorite. Once you master this recipe, you’ll discover that homemade enchiladas are not only simple to prepare but also endlessly versatile. With their rich flavor and nostalgic charm, cheese and onion enchiladas will always hold a special place at the table.
