Cheesy, savory, and packed with flavor, these enchiladas are filled with melted cheese and sweet sautéed onions, all smothered in a rich red chile sauce. Perfect for a comforting family dinner!
📌 Ingredients:
For the Filling:
2 cups shredded cheddar cheese (or a Mexican cheese blend)
1 large onion, finely diced
1 tbsp olive oil or butter
Salt & pepper to taste
For the Enchiladas:
12 corn tortillas (6-inch)
2 cups red chile enchilada sauce (homemade or store-bought)
1/2 cup shredded cheese (for topping)
Cooking spray or a little oil for softening tortillas
Optional Garnishes:
Fresh cilantro, chopped
Sour cream
Sliced jalapeños
Instructions:
1️⃣ Prepare the Onion Filling:
Heat olive oil or butter in a skillet over medium heat.
Add diced onions and cook for 5-7 minutes until soft and translucent. Season with salt and pepper.
Remove from heat and mix with 2 cups of shredded cheese in a bowl. Set aside.
2️⃣ Prepare the Tortillas:
Lightly heat each tortilla in a dry skillet or spray with oil to make them pliable (about 15 seconds per side).
This helps prevent cracking when rolling.
3️⃣ Assemble the Enchiladas:
Preheat oven to 375°F (190°C).
Spread 1/2 cup of red chile sauce on the bottom of a 9×13-inch baking dish.
Place a tortilla on a flat surface, add about 2-3 tablespoons of the cheese-onion mixture in the center, then roll tightly.
Place seam-side down in the baking dish. Repeat with remaining tortillas.
4️⃣ Add Sauce & Cheese:
Pour remaining red chile sauce evenly over the rolled enchiladas.
Sprinkle 1/2 cup shredded cheese on top.
5️⃣ Bake:
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 5-10 minutes until cheese is melted and bubbly.
6️⃣ Serve:
Garnish with cilantro, sour cream, or jalapeños if desired.
Enjoy hot!
👩🍳 Pro Tip: For a richer flavor, make your own red chile sauce from dried New Mexico chiles, garlic, and spices.