Rolled Cheese and Onion Enchiladas with Red Chile
These Rolled Cheese and Onion Enchiladas with Red Chile are a true celebration of simplicity done right. Built on a deeply flavored red chile sauce and filled with nothing more than onions and melted cheese, this dish proves that humble ingredients can deliver extraordinary comfort.
Each tortilla is gently fried, soaked in rich chile, then rolled and baked until the cheese becomes irresistibly gooey and the sauce seeps into every layer.
It’s a timeless, soulful enchilada recipe—warm, nostalgic, and deeply satisfying, just like the ones made in home kitchens for generations.
Why People Will Love This Recipe:
Deep, authentic red chile flavor – The sauce is rich, earthy, and layered with warm spices, giving every bite a bold yet comforting depth that feels truly traditional.
Simple ingredients, powerful results – Cheese, onions, tortillas, and chile come together to create something far greater than the sum of its parts.
Perfect balance of texture – Soft, sauce-soaked tortillas, tender onions, and gooey melted cheese create a deeply satisfying contrast.
Comfort food at its finest – Warm, hearty, and nostalgic, this dish delivers the kind of comfort that feels like a home-cooked classic.
Cheese lover’s dream – The blend of Monterey Jack and sharp cheddar melts beautifully, adding richness without overpowering the chile.
Old-school, no-frills enchiladas – No distractions, no heavy fillings—just a pure focus on flavor and technique.
Crowd-pleasing and family-friendly – Mild enough for everyone, yet deeply flavorful for serious enchilada fans.
Great make-ahead meal – These enchiladas reheat beautifully, making them perfect for gatherings or leftovers.
Customizable and versatile – Easily add beans, eggs, or meat, or keep it classic for a vegetarian-friendly favorite.
Soulful and satisfying – This is the kind of recipe that feels rooted in tradition and made with care, not shortcuts.
Key Ingredients:
Red Chile Paste – The soul of the dish. Deeply earthy, slightly smoky, and rich in natural chile flavor, it forms a bold sauce that defines the enchiladas from the very first bite.
Chicken Broth – Adds body and savoriness to the red chile sauce, rounding out the heat and creating a smooth, well-balanced depth.
Garlic & White Onion – These aromatics melt into the sauce, giving it warmth, sweetness, and a slow-building complexity.
Oregano, Cumin & Coriander – A classic trio that brings subtle herbal notes and gentle spice, enhancing the chile without overpowering it.
Corn Tortillas – Lightly fried to stay pliable, they soak up the red chile sauce beautifully while holding their structure when rolled.
Monterey Jack & Sharp Cheddar Cheese – A perfect pairing: Monterey Jack for its creamy melt and cheddar for its sharp, savory bite.
Red Onion – Adds a fresh, slightly crisp contrast inside and on top of the enchiladas, cutting through the richness.
Olive Oil or Lard – Essential for gently frying the tortillas, adding flavor and preventing them from tearing during rolling.
Expert Tips:
Warm the red chile sauce before using it – A hot, fluid sauce coats the tortillas evenly and helps them absorb flavor without tearing. Cold sauce makes tortillas stiff and fragile.
Lightly fry, don’t crisp, the tortillas – You’re aiming for pliable and silky, not crunchy. Over-frying prevents the tortillas from soaking up the chile and can make the enchiladas dry.
Dredge quickly, not slowly – Dip each tortilla briefly in the chile sauce. Letting it sit too long will cause it to fall apart before rolling.
Grate your own cheese – Freshly grated cheese melts smoother and creamier than pre-shredded varieties, which contain anti-caking agents.
Balance the cheese blend – Keep the Monterey Jack slightly dominant for meltability, with cheddar adding depth and sharpness rather than heaviness.
Dice onions finely – Smaller pieces soften better during baking and distribute evenly, giving flavor in every bite without overpowering the filling.
Use smaller baking dishes if possible – Tightly packed enchiladas hold their shape better and bake more evenly, preventing dried edges.
Finish with sauce coverage – Make sure every rolled enchilada is lightly coated on top; exposed tortillas can dry out in the oven.
Rest before serving – Let the enchiladas sit for 5–10 minutes after baking. This allows the cheese to settle and the sauce to thicken slightly for cleaner slices.
Serve with something fresh and crisp – A simple lettuce and tomato salad or lightly dressed greens balances the richness and keeps the dish from feeling heavy.
Rolled Cheese and Onion Enchiladas with Red Chile
Ingredients
1 cup Red Chile Paste
2-1/2 to 3 cups of chicken broth (preferably homemade)
4 cloves garlic, crushed and peeled
1/3 of an onion (preferably white Spanish) rough chop
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp salt
24 corn tortillas (preferably white corn)
1/4 cup olive oil (or lard)
1/2 lb Monterrey jack cheese, grated and mixed with the cheddar
1/2 lb sharp cheddar cheese, grated and mixed with the Monterrey jack
2/3 cup red onion, diced
Instruction
Add the chile paste, chicken broth, garlic, white onion, oregano, coriander and salt to the blender and blend until you get a smooth sauce. This will give you roughly 2 quarts of red chile salsa. Pour into a 4 qt dutch oven and heat over medium heat until it begins to boil.
Remove from heat and set aside. In the meantime, heat 2 Tbsp olive oil/lard in a skillet. Lightly fry the tortillas. You do not want them fried to the point of being crisp.
Stack the tortillas and continue frying adding oil as you go.
When the tortillas are fried, dredge the tortillas in the red chile salsa.
Lay flat in the baking dish. Add onions.
Next add the cheese
Now roll up into a cylinder.
Repeat and continue the process placing the rolled tortillas next to each other in the baking dish until you are finished. Notice Baby Lady likes to use smaller baking dishes. Regardless, it will take 2 baking dishes to make the full recipe so you might as well use smaller ones.
Once you have filled the baking dish with rolled enchiladas, spoon the remaining red chile salsa over the top of the enchiladas.
Sprinkle the remaining diced red onion over the top
Top with the remaining cheese
Place in a 350 F oven and cook for 30 minutes for cheese to melt and enchiladas to cook through.
Remove from oven
Serve with a shredded lettuce and diced tomato salad. Enjoy!
Tips:
As an option for serving, you can drizzle some sour cream over the top. The sour cream will add a nice sour but creamy bite to the enchiladas.
Also, when done, the salsa will have a slight edge to it from the lime juice. You really won’t notice the edge when the enchiladas are finished but if you want to take the edge off, add a piece of bread to the blender along with the other ingredients and blend it for 1 minute. When you heat the salsa the bread will cook out and cause the salsa to thicken so you may need additional water.
Important Notes When Making Rolled Cheese and Onion Enchiladas with Red Chile
The red chile quality matters most – This recipe relies heavily on the depth of the chile paste, so use one made from whole dried chiles with no bitterness or excessive acidity. A weak chile will result in a flat dish.
Consistency of the sauce is key – The red chile sauce should be smooth, pourable, and slightly thicker than broth. Too thin and it won’t cling; too thick and it will overwhelm the tortillas.
Tortillas must stay warm – Fry and assemble while the tortillas are still warm and flexible. Cold tortillas are more likely to crack when rolled.
Do not oversalt early – Cheese and broth both add saltiness. Taste the sauce after simmering and adjust carefully to avoid an overly salty final dish.
Cheese is the primary filling – Because there is no meat, the cheese must be generous and evenly distributed to prevent the enchiladas from feeling hollow.
Onions soften more than you expect – Red onions lose sharpness during baking, so don’t worry if they taste strong when raw.
Pack enchiladas snugly – Tightly packed rolls help the enchiladas steam gently as they bake, keeping them moist and cohesive.
Avoid excessive baking time – Thirty minutes is enough. Overbaking can cause oil separation in the cheese and dry the tortillas.
Flavor improves with rest – Like many chile-based dishes, these enchiladas taste even better after resting or reheating the next day.
This is a technique-driven recipe – Success depends more on tortilla handling and sauce balance than on complex ingredients.
How to Enjoy Rolled Cheese and Onion Enchiladas with Red Chile After Cooking
Let the enchiladas rest before serving
Allow the dish to rest for about 5–10 minutes after removing it from the oven. This helps the cheese set slightly and allows the red chile sauce to thicken, making the enchiladas easier to serve and more cohesive on the plate.
Serve while warm, not piping hot
These enchiladas shine when warm enough for the cheese to stretch but not so hot that the flavors are muted. A brief rest brings out the chile’s depth and the cheese’s richness.
Pair with something fresh and crisp
A simple shredded lettuce and diced tomato salad is ideal. The cool, fresh crunch balances the richness of the cheese and the intensity of the red chile sauce.
Add brightness at the table
A squeeze of lime, a spoonful of fresh salsa, or a light drizzle of crema (if desired) can lift the dish without overpowering its traditional flavor profile.
Enjoy one enchilada at a time
This is a dish meant to be savored slowly. Each bite should include tortilla, sauce, cheese, and onion together—avoid cutting them too small so the textures stay intact.
Serve family-style for the best experience
Placing the baking dish at the center of the table encourages sharing and keeps the enchiladas warm longer, reinforcing the comfort-food nature of the recipe.
Reheating for leftovers
Reheat gently in the oven, covered, at 325°F until warmed through. This preserves moisture better than the microwave and keeps the tortillas tender.
Next-day flavor bonus
The enchiladas often taste even better the next day as the red chile continues to soak into the tortillas, deepening the overall flavor.
Keep sides simple
Avoid heavy or overly spiced sides. Beans, plain rice, or a light salad complement rather than compete with the enchiladas.
Enjoy the nostalgia
This dish is best appreciated as soulful, traditional comfort food—slow down, eat mindfully, and let the flavors tell their story.
Nutrition Information:
Assumption: values are per 1 enchilada, based on ~12 servings total (2 baking dishes), using olive oil and full-fat cheese.
Calories: 320–350 kcal | Total Fat: 18–21 g | Saturated Fat: 8–10 g | Monounsaturated Fat: 6–7 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 40–55 mg | Sodium: 650–850 mg (depending on broth and salt) | Total Carbohydrates: 26–30 g | Dietary Fiber: 3–4 g | Sugars: 2–3 g | Protein: 12–15 g
Frequently Asked Questions:
Can I make these enchiladas ahead of time?
Yes. You can fully assemble the enchiladas, cover tightly, and refrigerate them for up to 24 hours before baking. When ready to cook, let the dish sit at room temperature for about 15 minutes, then bake as directed, adding a few extra minutes if needed.
Why do the tortillas need to be lightly fried first?
Lightly frying the tortillas creates a protective layer that prevents them from tearing and turning mushy when dipped in the red chile sauce. This step also adds flavor and helps the enchiladas hold their shape during baking.
Can I substitute the cheese blend?
Yes. While Monterey Jack and sharp cheddar offer the best balance of melt and flavor, you can substitute with mild cheddar, Oaxaca, low-moisture mozzarella, or a blend. Avoid very hard or dry cheeses, as they won’t melt properly.
Is this recipe spicy?
The heat level depends entirely on your red chile paste. Most traditional red chile sauces are more earthy than spicy, but you can adjust the heat by choosing milder chiles or thinning the sauce with extra broth.
How do I prevent dry enchiladas?
Make sure the enchiladas are fully coated with sauce before baking and packed snugly in the dish. Also, avoid overbaking—once the cheese is melted and bubbling, they’re ready to come out.
How do I know when the red chile sauce is blended correctly?
The sauce should be completely smooth, with no visible chile skins or garlic pieces, and have a pourable consistency similar to light cream. If it feels gritty, blend longer or pass it through a fine strainer for a more refined texture.
What’s the best way to keep tortillas from breaking while rolling?
Keep the tortillas warm at all times. Lightly fry them just until flexible, then dip quickly in warm red chile sauce and roll immediately. Cold or over-soaked tortillas are the most common cause of tearing.
Can I use store-bought red chile sauce instead of paste?
Yes, but adjust carefully. Many store-bought sauces are already seasoned and thinner. Taste first, reduce added salt, and simmer briefly if the sauce feels too watery before using it for dipping.
How much filling should go into each enchilada?
Use a modest but even amount—enough cheese and onion to fill the center without bulging. Overfilling makes the enchiladas difficult to roll and can cause them to burst during baking.
Why should enchiladas be packed tightly in the baking dish?
Tight packing helps the enchiladas steam gently as they bake, keeping the tortillas soft and moist while allowing the cheese to melt evenly. Loose spacing can lead to dry edges and uneven cooking.