🍽 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.