Rolled Cheese and Onion Enchiladas with Red Chile

Rolled Cheese and Onion Enchiladas with Red Chile are a delicious and comforting dish that showcases the vibrant flavors of traditional Mexican cuisine. This recipe features soft corn tortillas filled with a delightful mix of melted Monterrey Jack and sharp cheddar cheeses, complemented by sautéed onions.

The enchiladas are generously coated in a rich, homemade red chile sauce that adds a touch of spice and depth.

Baked until bubbly and golden, these enchiladas are perfect for family gatherings or special occasions. Serve them alongside a fresh salad for a complete and satisfying meal that will transport your taste buds straight to the heart of Mexico!

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!

Notes:

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.

Notes:

Red Chile Paste: The heart of this dish, the homemade red chile paste provides a rich, spicy base for the enchiladas. Adjust the amount of chicken broth depending on how thick or thin you prefer your sauce.

Tortilla Preparation: Lightly frying the corn tortillas softens them and enhances their flavor. This step also helps them absorb the red chile sauce without becoming too soggy.

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Cheese Selection: A combination of Monterrey Jack and sharp cheddar cheeses adds both creaminess and a sharp flavor to the enchiladas. Grate them yourself for better melting and flavor integration.

Assembly: Rolling the tortillas with cheese and diced red onions ensures each enchilada is flavorful throughout. Make sure to tightly roll each tortilla to prevent them from unraveling during baking.

Baking: Baking the enchiladas at 350°F allows the cheese to melt evenly and the flavors to meld together. The remaining red chile salsa poured over the top keeps the enchiladas moist and flavorful.

Presentation: Garnishing with additional diced red onion after baking adds freshness and texture. Serve alongside a simple shredded lettuce and diced tomato salad to balance the richness of the dish.

Make-Ahead Tips: You can prepare the red chile sauce and fry the tortillas ahead of time to streamline the assembly process. Refrigerate components separately until ready to assemble and bake.

Recipe Yield: This recipe makes enough for two baking dishes, making it ideal for larger gatherings or for freezing half for later enjoyment.

Customization: Adjust the spiciness of the dish by modifying the amount of red chile paste used or adding sliced jalapeños or other peppers to the filling.

Serving Suggestions: Serve these enchiladas as a main course accompanied by rice and beans, or as part of a Mexican-themed feast with guacamole, sour cream, and salsa on the side.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought red chile paste for this recipe?

Yes, you can use store-bought red chile paste if you don’t have homemade paste. However, the homemade version might give a more authentic flavor to the dish.

Can I substitute corn tortillas with flour tortillas?

Traditionally, corn tortillas are used for enchiladas, but you can use flour tortillas if you prefer. Just keep in mind that the texture and taste may vary slightly.

How spicy is this dish with the red chile paste?

The spiciness of the dish will depend on the heat level of the red chile paste and personal preferences.

Adjust the amount of red chile paste to control the spiciness.

Can I make this recipe in advance and refrigerate it?

Yes, you can assemble the enchiladas in advance and refrigerate them before baking.

Just cover the baking dish with plastic wrap or foil, and then bake them when ready to serve.

Can I freeze the leftover enchiladas?

Yes, you can freeze the leftover enchiladas. Wrap them tightly in plastic wrap or foil, and store them in an airtight container in the freezer for up to 2-3 months.

Reheat them in the oven or microwave when ready to eat.

Can I adjust the spiciness of the red chile sauce?

Yes, you can adjust the spiciness of the red chile sauce by adding more or less red pepper flakes or using a milder variety of chiles.

Taste the sauce as you blend it and adjust the seasonings according to your preference.

Can I use vegetable broth instead of chicken broth to make it vegetarian?

Absolutely! You can substitute vegetable broth for chicken broth to make the enchiladas vegetarian-friendly without compromising on taste.

Can I make the red chile sauce ahead of time?

Yes, you can prepare the red chile sauce ahead of time and store it in an airtight container in the refrigerator for a few days.

This way, you can save time when making the enchiladas.

Can I use store-bought tortillas for this recipe?

Yes, you can use store-bought corn tortillas if you can’t find white corn tortillas or prefer the convenience.

Just make sure they are soft and pliable for easy rolling.

Can I freeze the leftover enchiladas?

Yes, you can freeze the leftover enchiladas. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil.

Place the wrapped enchiladas in a freezer-safe container or resealable plastic bag, and they can be stored in the freezer for up to 2-3 months.

Reheat them in the oven or microwave when ready to eat.