Oh, that’s a classic New Mexico–style comfort dish! 🌶🧀✨ These Rolled Cheese and Onion Enchiladas with Red Chile Sauce are gooey, spicy, and deeply satisfying — simple ingredients, bold flavor.
Here’s how to make them authentically:
🌶 Rolled Cheese and Onion Enchiladas with Red Chile Sauce
🧂 Ingredients (Serves 4–6)
For the Enchiladas:
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10–12 corn tortillas (6-inch, preferably white or yellow)
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2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
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1 small white onion, finely diced
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2 tbsp vegetable oil or lard (for softening tortillas)
For the Red Chile Sauce (NM-style):
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2 tbsp oil or butter
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2 tbsp flour
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3 tbsp New Mexico red chile powder (adjust to taste — use mild, medium, or hot)
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2 cups chicken or vegetable broth (warm)
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1/2 tsp garlic powder
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1/4 tsp cumin
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Salt, to taste
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Optional: 1/2 tsp oregano or a splash of vinegar for tang
Optional toppings:
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Chopped lettuce and tomato
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Fried egg (traditional NM-style “stacked” enchiladas)
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Sour cream, avocado, or cilantro
👩🍳 Instructions
1. Make the Red Chile Sauce:
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In a saucepan, heat oil or butter over medium heat.
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Whisk in flour to form a smooth roux; cook 1 minute.
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Stir in red chile powder and cook another 30 seconds (this “blooms” the chile flavor).
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Gradually whisk in warm broth, stirring constantly to prevent lumps.
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Add garlic powder, cumin, and salt.
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Simmer 10–15 minutes until slightly thickened. Taste and adjust seasoning.
(If too spicy, stir in a bit of tomato sauce or a pinch of sugar.)
2. Prepare the Tortillas:
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Heat a bit of oil in a skillet over medium heat.
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Quickly dip each tortilla into the oil for 3–4 seconds per side — just enough to soften, not fry.
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Drain on paper towels.
3. Assemble the Enchiladas:
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Preheat oven to 375°F (190°C).
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Spread a few spoonfuls of red chile sauce on the bottom of a baking dish.
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Dip each tortilla in the red chile sauce, fill with cheese and a sprinkle of onion, then roll up tightly.
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Place seam-side down in the dish.
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Once all are rolled, pour the remaining red chile sauce evenly over the top and sprinkle with more cheese.
4. Bake:
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Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
5. Serve:
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Top with lettuce, tomatoes, and a fried egg if you want the traditional New Mexico stacked style.
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Serve hot with beans and Spanish rice on the side.
🌟 Tips:
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For the best flavor, use New Mexico–grown red chile powder (like Hatch or Chimayó).
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If tortillas crack, they may be too dry — warm them slightly longer in oil or wrap in a damp towel and microwave 15–20 seconds.
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Cheese and onion is traditional, but you can also add shredded chicken or beef if you’d like.
Would you like me to include a homemade red chile puree version (made from dried pods instead of powder)? That’s the true New Mexican secret — deep, earthy, and unforgettable.
