Here’s a classic Rolled Cheese and Onion Enchiladas with Red Chile recipe — cheesy, savory, and smothered in authentic red chile sauce.

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🌶 Rolled Cheese and Onion Enchiladas with Red Chile

Ingredients (4–6 servings)

Red Chile Sauce

• 6–8 dried New Mexico or Guajillo chilies

• 2 cups water or low-sodium chicken/vegetable broth

• 2 garlic cloves

• ½ tsp cumin

• ½ tsp dried oregano (preferably Mexican oregano)

• Salt, to taste

• 1 tsp vegetable oil

Filling

• 2 cups shredded cheese (Monterey Jack, Cheddar, or a mix)

• 1 medium onion, finely chopped

• 1–2 tbsp butter or oil

• Salt & pepper, to taste

Enchiladas

• 8–10 corn or flour tortillas

• Optional garnish: chopped cilantro, sliced radishes, sour cream, or diced tomatoes

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🧑‍🍳 Instructions

1. Prepare red chile sauce

1. Toast dried chilies in a dry skillet 20–30 seconds per side (don’t burn).

2. Remove stems and seeds; soak chilies in hot water for 20–30 minutes until soft.

3. Blend softened chilies with garlic, cumin, oregano, salt, and 1–2 cups soaking liquid until smooth.

4. Heat 1 tsp oil in a saucepan; simmer blended sauce 5–10 minutes. Adjust salt.

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2. Cook onion filling

1. Sauté chopped onions in butter or oil over medium heat until soft and slightly caramelized.

2. Season with salt and pepper.

3. Mix onions with shredded cheese in a bowl.

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3. Prepare tortillas

• Lightly warm tortillas in a skillet or microwave so they’re pliable for rolling.

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4. Assemble enchiladas

1. Spread 2–3 tbsp cheese and onion mixture in the center of each tortilla.

2. Roll tortillas tightly and place seam-side down in a greased baking dish.

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5. Pour sauce and bake

1. Pour red chile sauce evenly over rolled enchiladas.

2. Sprinkle additional cheese on top if desired.

3. Bake at 350°F (175°C) for 15–20 minutes until heated through and cheese is melted.

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6. Serve

• Garnish with cilantro, sliced radishes, diced tomatoes, or sour cream.

• Serve hot with rice and beans for a complete meal.

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⭐ Tips

• Chilies: Guajillo for mild, fruity heat; New Mexico for earthy flavor.

• Cheese: Use a melty cheese like Monterey Jack for creamy enchiladas.

• Onion flavor: Caramelize onions slightly for a deeper, sweeter taste.

• Make-ahead: Assemble enchiladas and store covered in the fridge for a few hours; bake when ready.

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I can also provide a spicy version with extra chile kick or a vegetarian version with beans and roasted peppers if you want.