Best 2 Cheese And Onion Enchiladas Recipes
Indulge in a culinary journey with our exquisite Cheese and Onion Enchiladas, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish showcases a symphony of soft tortillas, melted cheese, and savory fillings, all harmoniously combined to create a memorable dining experience. Embark on a delightful adventure with our three enticing recipes: the Classic Cheese and Onion Enchiladas, brimming with gooey cheese and aromatic onions; the Black Bean and Corn Enchiladas, a vegetarian delight bursting with vibrant flavors; and the Creamy Poblano Enchiladas, featuring a luscious poblano pepper sauce that adds a touch of heat. Each recipe offers a unique flavor profile, catering to diverse palates and preferences. Prepare to be captivated by the symphony of textures and flavors in our Cheese and Onion Enchiladas, a culinary masterpiece that promises to elevate your next meal into an unforgettable occasion.
Here are our top 2 tried and tested recipes!
CHEESE AND ONION ENCHILADAS
When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.
Provided by CookingONTheSide
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CHEESE, BLACK BEAN, AND ONION ENCHILADAS
Steps:
- In a medium saucepan, mix tomato sauce, oregano, cumin, and chili powder. Boil and then simmer on low for 8-10 minutes. While the sauce is cooking, mix together 2 and a half cups of the cheese, the black beans, and the onion in a bowl. Get two large plates and two 8 by 12 glass pans. Generously layer tomato sauce and tortillas so that each tortilla is covered in sauce. One by one, place the tortillas on the other plate, fill with the cheese mixture, wrap, and place in pans. Bake at 350 for 25 minutes.
Tips:
- Use freshly grated cheese. Pre-shredded cheese contains cellulose, a wood pulp-derived anti-caking agent that can make your enchiladas gummy.
- Don't overfill the enchiladas. They should be able to be rolled up tightly without bursting.
- Bake the enchiladas until the cheese is melted and bubbly. This usually takes about 20 minutes.
- Serve the enchiladas immediately. They are best when they are hot and fresh.
- Garnish the enchiladas with your favorite toppings. Some popular options include sour cream, salsa, guacamole, and cilantro.
Conclusion:
Cheese and onion enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a quick and tasty meal, give these cheese and onion enchiladas a try. You won't be disappointed.
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