There’s something deeply nostalgic and heartwarming about the smell of bubbling red chile sauce and melting cheese wafting through the kitchen. These Rolled Cheese and Onion Enchiladas with Red Chile are a timeless staple in many Southwestern homes—and one that never fails to satisfy. Rolled instead of stacked, and smothered in a smoky red chile sauce, they strike the perfect balance between rustic and refined.
This recipe brings me back to the afternoons I spent in my aunt’s adobe kitchen, helping her grate cheese and dip tortillas into her fiery red chile. She always said, “If your eyes don’t water a little from the sauce, you didn’t do it right.” And trust me, this enchilada dish gets it just right.
Table of Contents
Why You’ll Love This Recipe
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A rich, flavorful red chile sauce made from scratch
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Perfect texture from lightly fried, rolled tortillas
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Comforting combo of sharp cheddar, jack cheese, and sweet red onion
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Ideal for meal prep or family gatherings
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A versatile base—add beans or chicken for variation
Ingredients
For the Red Chile Sauce:
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1 cup red chile paste
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2½ to 3 cups chicken broth (preferably homemade)
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4 cloves garlic, crushed and peeled
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⅓ of a white Spanish onion, roughly chopped
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1 tsp oregano
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1 tsp ground cumin
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1 tsp ground coriander
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1 Tbsp salt
For the Enchiladas:
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24 white corn tortillas
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¼ cup olive oil (or lard), for frying
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½ lb Monterrey jack cheese, grated
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½ lb sharp cheddar cheese, grated
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⅔ cup red onion, diced
For Serving:
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Shredded lettuce
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Diced tomatoes
Instructions
Step 1: 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.
Step 2: 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.
Step 3: 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. Use two smaller baking dishes if needed.
Step 4: 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.
Step 5: 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.
Tips for Success
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Lightly frying tortillas prevents cracking and adds flavor.
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Use homemade or high-quality chicken broth for a richer sauce.
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Grate your own cheese—pre-shredded tends to be drier and less flavorful.
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Add shredded chicken or refried beans for a heartier twist.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze in a foil pan tightly wrapped. Reheat from frozen at 350°F until warmed through.
FAQs
Can I use flour tortillas instead of corn?
Corn tortillas are traditional and hold up better in sauce, but small flour tortillas can be used if preferred.
Is this recipe spicy?
The heat depends on your red chile paste—choose mild or hot depending on your preference.
Can I make this ahead?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Final Thoughts
These Rolled Cheese and Onion Enchiladas with Red Chile are more than just a meal—they’re a connection to culture, tradition, and comfort. Every bite is loaded with savory cheese, sweet onion, and that signature red chile depth that makes New Mexican cuisine unforgettable. Whether you serve them for a cozy weeknight dinner or a special gathering, they’re sure to become a staple on your table.
They’re also endlessly adaptable. You can switch up the cheeses, play with the spice level, or add protein—but don’t skip the homemade red chile sauce. That’s where the magic lives.
Share Your Enchiladas
Make these enchiladas? Tag #RedChileEnchiladas or #EnchiladaLove on Instagram and share your delicious results!
Rolled Cheese and Onion Enchiladas with Red Chile
Ingredients
Method
- 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.
- 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.
- 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. Use two smaller baking dishes if needed.
- 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.
- 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.
