Rolled Cheese and Onion Enchiladas with Red Chile

Ooooh, cheese and onion enchiladas with red chile sound amazing! Here’s a straightforward, flavorful recipe for Rolled Cheese and Onion Enchiladas with Red Chile Sauce — classic comfort with a spicy kick.

Rolled Cheese and Onion Enchiladas with Red Chile

Ingredients:

For the Red Chile Sauce:

• 4-5 dried guajillo or New Mexico chiles (mild to medium heat)

• 2 cups water or broth

• 2 cloves garlic

• 1/2 tsp cumin

• Salt to taste

For the Enchiladas:

• 8-10 corn tortillas

• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• 1 large onion, thinly sliced and sautéed until soft and slightly caramelized

• 1/4 cup chopped fresh cilantro (optional)

• Oil for frying or softening tortillas

Instructions:

Make the Red Chile Sauce:

1. Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet for about 1-2 minutes, just until fragrant.

2. Soak the toasted chiles in hot water (or broth) for 15-20 minutes until softened.

3. Blend the softened chiles, garlic, cumin, and some soaking liquid until smooth.

4. Strain the sauce through a fine mesh sieve to remove any bits.

5. Heat the sauce in a saucepan, season with salt, and simmer gently for 5-10 minutes.

Prepare the Enchiladas:

1. Lightly warm the tortillas by frying briefly in oil or heating on a griddle, just until pliable.

2. Spread a spoonful of sautéed onions and a handful of cheese on each tortilla.

3. Roll up each tortilla tightly and place seam-side down in a baking dish.

4. Pour the red chile sauce generously over the rolled enchiladas.

5. Sprinkle extra cheese on top.

6. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, until the cheese is melted and bubbly.

7. Garnish with chopped cilantro if you like.

Serve with sour cream, sliced avocado, or pickled jalapeños for extra flavor!