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Rolled Cheese and Onion Enchiladas with Red Chile

Make classic rolled cheese and onion enchiladas with homemade red chile sauce, melty cheese, and sweet onions. Pure comfort on a plate.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the 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
For the 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

Method
 

Step 1: Make the Red Chile Sauce
  1. In a blender, combine the red chile paste, chicken broth, garlic, chopped white onion, oregano, cumin, coriander, and salt. Blend until smooth.
  2. 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
  1. 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
  1. Dip each softened tortilla into the warm red chile sauce to coat. Lay the tortilla flat in a baking dish.
  2. 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.
  3. Repeat until all tortillas are filled and rolled. Use two smaller baking dishes if needed.
Step 4: Assemble and Bake
  1. Once the baking dishes are filled with enchiladas, spoon any remaining red chile sauce over the top.
  2. Sprinkle with the remaining red onion and the rest of the cheese.
  3. Bake at 350°F for 30 minutes, until cheese is fully melted and enchiladas are bubbling hot.
Step 5: Serve
  1. Remove from the oven and let cool slightly before serving.
  2. Serve with a fresh salad of shredded lettuce and diced tomatoes for a cool, crisp contrast to the rich enchiladas.