Directions

• Soften the onions
  Finely chop the yellow onion and place it in a pan with vegetable oil. Cook the onion just until softened, not browned. This step ensures the onions are fully cooked before going into the enchiladas, adding flavor without any raw texture.
• Prepare the tortillas
  Using the same hot oil from the onions, briefly warm the yellow corn tortillas. Fry each tortilla for only a few seconds on each side until soft and pliable. The tortillas should bend easily without cracking.
• Sauce the baking dish
  Spread a layer of prepared red chile sauce across the bottom of a 9×13 glass baking dish. This prevents sticking and adds flavor to the enchiladas as they bake.
• Dip fill the tortillas
  Pour some red chile sauce into a shallow glass dish. Dip each softened tortilla into the sauce, coating both sides. Place the tortilla on a work surface, add a small amount of cooked onions and cheese to the center, then roll it up.
• Assemble the enchiladas
  Place each rolled enchilada seam-side down into the prepared baking dish. Continue until the dish is filled and all tortillas are rolled.
• Finish and serve
  Once assembled, the rolled red chile cheese enchiladas are ready to serve as the final dish, showcasing their rich color, soft texture, and bold chile flavor.