Rolled Cheese and Onion Enchiladas with Red Chile are a delightful twist on traditional Mexican cuisine that bring warmth and comfort to any table. I first discovered this recipe during a cozy family gathering, where the inviting aroma of sautéed onions and melted cheese wafted through the air, promising a satisfying meal. The beauty of these enchiladas lies not only in their robust flavor but also in their simplicity. They make for an ideal weeknight dinner or a festive dish for gatherings, catering to both seasoned chefs and novices alike.
Why you’ll love this dish
There’s something special about Rolled Cheese and Onion Enchiladas with Red Chile that sets them apart. First and foremost, they’re exceptionally easy to make, requiring only a handful of ingredients that you might already have on hand. These enchiladas provide a great vehicle for those melted cheeses and caramelized onions, offering a rich and savory flavor profile that’s sure to be a hit with both kids and adults.
Not only are these enchiladas budget-friendly, but they also make excellent leftovers, perfect for meal prep! Just picture this: a cozy Saturday night where you whip up these enchiladas, and the next day you enjoy the deliciousness again—if they last that long!
“These enchiladas were an instant hit! The combination of cheese and onion was mouth-watering. Will definitely make again!”
How this recipe comes together
Making Rolled Cheese and Onion Enchiladas with Red Chile is a straightforward process that involves a few simple steps. First, you’ll sauté onions to bring out their natural sweetness, then mix them with cheddar cheese for that gooey goodness we all love. Next, you’ll roll up the mixture in tortillas, cover them with enchilada sauce, and bake until hot and bubbly—your kitchen will love you for it!
{image_template}
What you’ll need
Here’s a quick list of the key ingredients to get you started:
- Tortillas: The foundation of your enchiladas.
- 1 cup cheddar cheese: Choose your favorite brand—sharp cheddar adds a nice kick.
- 1 cup onion, finely chopped: Sweet onions will enhance the flavor.
- 2 cups red enchilada sauce: You can use store-bought or homemade.
- 1 tablespoon olive oil: For sautéing the onions.
- 1 teaspoon garlic powder: A little garlic for depth.
- 1 teaspoon cumin: This spice adds an earthy flavor.
- Salt and pepper to taste: Season to your preference.
- Sour cream (for serving): A creamy contrast to the spices.
- Cilantro (for garnish): Freshness on top!
Feel free to get creative with substitutes based on dietary needs, such as using a vegan cheese or gluten-free tortillas.
Directions to follow
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent.
- Add the garlic powder, cumin, salt, and pepper, and stir to combine well.
- Remove the skillet from heat and fold in the cheddar cheese until melted slightly.
- Spread a thin layer of enchilada sauce at the bottom of your baking dish.
- Grab a tortilla, fill it with the onion and cheese mixture, roll it up tightly, and place it seam-side down in the baking dish.
- Repeat this process until all the tortillas are filled and snugly placed in the dish.
- Pour the remaining enchilada sauce over the top, ensuring all the enchiladas are covered.
- Bake in the oven for 20-25 minutes, or until they are heated through and slightly bubbly.
- Serve hot, topped with a dollop of sour cream and garnished with fresh cilantro.
Best ways to enjoy it
These Rolled Cheese and Onion Enchiladas shine on their own but can be elevated further with a few creative serving suggestions. Pair them with a light green salad to balance the richness, or serve alongside Mexican rice and beans for a complete meal. For drink pairings, a chilled beer or a robust red wine can complement the flavors beautifully.
Storage and reheating tips
If you find yourself with leftovers—though it’s hard to imagine!—store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warm, or microwave individual servings until heated through. You can also freeze the unbaked enchiladas. Just wrap well and store in the freezer for up to two months. When you’re ready to enjoy, bake from frozen for about 40-45 minutes.
Pro chef tips
To elevate your enchiladas, consider these handy tips:
- For added creaminess, mix some cream cheese into the cheese filling.
- Try experimenting with different types of cheese, such as Monterey Jack or pepper jack, for unique flavors.
- If you like a bit of heat, add diced jalapeños to the onion mixture before rolling.
Creative twists
Don’t shy away from personalizing your Rolled Cheese and Onion Enchiladas! Consider trying these variations:
- Vegetarian option: Add bell peppers or black beans to the filling for more color and protein.
- Spicy flair: Incorporate diced green chiles or use a spicy enchilada sauce.
- Herbs and spices: Fresh herbs like oregano or added spices like smoked paprika can enhance the traditional flavor even further.
Your questions answered
What’s the prep time for these enchiladas?
Preparation typically takes about 15 minutes, while cooking and baking add another 25-30 minutes, making it a quick meal to enjoy any night of the week!
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas a day ahead. Just cover and refrigerate until you’re ready to bake.
How can I make these gluten-free?
Simply use corn tortillas instead of flour ones, and ensure that your enchilada sauce is gluten-free.
These Rolled Cheese and Onion Enchiladas with Red Chile are not just a meal but an experience—bringing comfort and flavor that warms the heart. Whether for a cozy dinner or a gathering with friends, they’re sure to be a favorite at your table!
