Best 5 Authentic Cheese And Onion Enchiladas Recipes

3 CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
• Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
• Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

CHEESE & ONION ENCHILADAS

Steps:

• 1. Set oven to 375 degrees. Dice up your onion and set aside 1/4 cup for the top of your enchiladas.
• 2. Saute the rest of the diced onions in some oil and then set aside in a bowl.
• 3. I used 2 bags of cheese and one additional cup of cheese to put on top of the enchiladas. Remove cheese from bags and toss together in a bowl and set aside.
• 4. Heat 1/2 cup of oil in a pan till hot...on a medium heat. You will want tongs to dip down each corn tortilla into the oil. You'll dip and flip 2x....very quickly as you do not want to fry them but just soften them.
• 5. Place your corn tortillas on a plate with a paper towel. One on top of another is fine as you will be rolling them as soon as you are finished dipping them in the oil.
• 6. Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.
• 7. Next roll tightly but gently as you don't want to tear the tortilla. Pour enough sauce on the bottom of your baking dish to cover.
• 8. Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.
• 9. Add your remaining sauce to the top of your enchiladas...or to your liking. However much sauce you want. Then add another 3/4 cup to a cup of cheese on top and then your 1/4 cup raw onions and 1/4 approx. of sliced black olives. Bake for 12 - 15 minutes.
• 10. Remove from oven and serve with some yummy Spanish rice & a small salad with pico or salsa w/sour cream. Top with chopped fresh cilantro if you have it.
• 11. Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store bought...so yummy.
• 12. Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious! https://www.justapinch.com/recipes/sauce-spread/sauce-spread-gravy/red-enchilada-sauce.html

CHEESE AND ONION ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Grease 1 1/2 quart baking dish.
• In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
• Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
• Dip each tortilla into sauce; place on plate.
• Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
• Top with remaining sauce and cheese.
• Bake until hot 20-25 minutes.

ONION & 3-CHEESE ENCHILADAS

Steps:

• Filling:.
• In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
• Season with coriander, cumin, hot sauce and S&P.
• Let onion mix cool to room temperature, and hold to fill enchiladas.
• Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
• Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
• Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
• Sauce:.
• In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
• Add diced jalapeno and garlic and cook 2 minutes more.
• Add tomatotes, stock and all seasonings; let simmer 15 minutes.
• Puree and strain the sauce and hold for service.
• To assemble the dish:.
• Preheat oven to 350 degrees.
• Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
• Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
• Serve hot.

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings. Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.