Here’s a New Mexico–style Rolled Cheese & Onion Enchiladas with Red Chile recipe — simple, authentic, and full of deep red chile flavor. These are classic stacked-or-rolled enchiladas you’ll find in New Mexican kitchens and diners.
Rolled Cheese & Onion Enchiladas with Red Chile
Ingredients (makes 10–12 enchiladas)
For the red chile sauce
- 12 dried New Mexico red chile pods (mild–medium), stems + seeds removed
- 2–3 cups hot water (for soaking)
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp Mexican oregano
- 1–2 cups chicken or vegetable broth (to thin)
- Salt to taste
- 1 tbsp oil or lard (for simmering)
(You may also use 2–2½ cups canned red enchilada sauce, but homemade is best.)
For the enchiladas
- 10–12 corn tortillas
- 3 cups shredded cheese (cheddar, colby jack, or longhorn style)
- 1 medium onion, finely chopped
- Oil for soft-frying tortillas
Optional toppings
- Chopped lettuce
- Diced tomato
- Sliced black olives
- Sour cream
- Fresh cilantro
Instructions
1. Make the red chile sauce
- Place chile pods in a bowl, cover with hot water, and soak 20–30 minutes until soft.
- Transfer softened pods to a blender with garlic, cumin, oregano, salt, and 1 cup broth.
- Blend until completely smooth. Add more broth for a pourable sauce.
- In a pot, heat 1 tbsp oil/lard, then pour in blended chile.
- Simmer 10–15 minutes, stirring, until deep red and slightly thickened.
- Taste and add salt as needed.
2. Prep the tortillas
- Heat a little oil in a skillet.
- Briefly dip each tortilla in hot oil 2–3 seconds per side to soften (don’t crisp).
- Drain on paper towels.
(This step keeps them from cracking while rolling.)
3. Assemble the enchiladas
- Preheat oven to 350°F (175°C).
- Pour a small amount of red chile sauce into the bottom of a baking dish.
- Working one at a time:
- Dip a softened tortilla into the red chile sauce.
- Lay it on a plate, add a handful of shredded cheese and some chopped onion.
- Roll tightly and place seam-side down in the dish.
- Repeat until all enchiladas are filled and rolled.
4. Top & bake
- Pour additional red chile sauce over the enchiladas.
- Sprinkle with extra cheese.
- Bake 15–20 minutes until cheese is melted and bubbly.
Serve
Top with lettuce, tomatoes, olives, sour cream, or keep them traditional — just cheese, onion, and chile.
Serve with Spanish rice, pinto beans, or calabacitas.
Variations
Stacked Enchiladas (New Mexico style)
Layer tortillas → chile → cheese → onions (repeat 3 layers).
Top with a fried egg — classic!
Add-ins
- Sautéed onion + garlic folded into cheese
- A little crema for extra creaminess
- Green chile mixed into the cheese for a red/green combo (“Christmas”)
If you want, I can also give you:
🔥 Hatch red chile version
🧀 Creamy cheese enchiladas
🌶️ Red & green “Christmas” enchiladas
Just tell me!
