Rolled Cheese and Onion Enchiladas with Red Chile

These Rolled Cheese and Onion Enchiladas with Red Chile are a comforting, flavorful dish that brings the rich taste of traditional Mexican cuisine to your kitchen. Each enchilada is filled with melted cheese, sautéed onions, and smothered in a smoky homemade red chile sauce before being baked to perfection. The result is a pan of soft, cheesy, and savory enchiladas that are both satisfying and easy to prepare.

Ingredients:

• 12 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 2 cups chicken or vegetable broth
• 1 cup tomato sauce
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro and sour cream for garnish (optional)

Instructions:

1. Prepare the sauce:
   In a medium saucepan, heat olive oil over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly to create a roux. Gradually add the chili powder and mix until it forms a paste. Slowly pour in the broth, whisking continuously to prevent lumps. Add the tomato sauce, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for about 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. Remove from heat and set aside.
2. Sauté the onions:
   In a skillet, heat a small amount of oil over medium heat. Add the chopped onions and cook for about 5–6 minutes, or until soft and lightly golden. Remove from heat and allow to cool slightly.
3. Assemble the enchiladas:
   Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or line it with foil for easy cleanup. Pour a small amount of red chile sauce into the bottom of the dish, spreading it evenly. Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them flexible. On each tortilla, add a spoonful of the sautéed onions and a generous amount of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Add the sauce and cheese:
   Once all tortillas are rolled and arranged, pour the remaining red chile sauce evenly over the top. Sprinkle the rest of the cheese mixture generously over the enchiladas, ensuring each roll is well covered.
5. Bake:
   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is fully melted, bubbly, and slightly golden around the edges.
6. Serve:
   Let the enchiladas rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh cilantro and a dollop of sour cream, if desired.

Tips:

• For a deeper flavor, use roasted red chiles or a touch of chipotle powder in the sauce.
• If you prefer a milder sauce, reduce the amount of chili powder slightly.
• These enchiladas can be made ahead of time and refrigerated before baking—just add a few minutes to the bake time.

This dish pairs perfectly with Spanish rice, refried beans, or a crisp green salad, making it an ideal meal for family dinners or gatherings. Each bite offers the perfect balance of soft tortillas, melted cheese, sweet onions, and bold red chile flavor that will leave everyone asking for seconds.