CHEESE & ONION ENCHILADAS
Cheese & Onion Enchiladas are one of my favorite Mexican meals! Yes, just cheese, cheese, cheese and onion please...it is indulgent and just so cheesy good! For those cheese lovers out there, they will appreciate this recipe. When I worked at Alfonso's Mexican Restaurant in San Antonio, Texas my main job was rolling enchiladas...
Provided by Kimberly Biegacki
Categories Other Main Dishes
Time 55m
Number Of Ingredients 7
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
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Hope Fluharty
[email protected]I'm not a big fan of onions, but I loved these enchiladas. The cheese and enchilada sauce really balanced out the onion flavor.
Adeyemi Adekunle
[email protected]These enchiladas are a great way to use up leftover cheese and onions.
Johnson Johnson
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and always come out perfectly.
BIJOY ALAM
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices and they were much better.
Smail Mansori
[email protected]I had a hard time finding some of the ingredients, but the enchiladas were worth the effort.
Michelle Sutton
[email protected]The enchiladas were a bit too spicy for my taste, but I still enjoyed them.
Matthew Romulus
[email protected]I wasn't sure about the combination of cheese and onion, but I was pleasantly surprised. These enchiladas were delicious!
faith bates
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were a hit with my family!
Charnay Jonas
[email protected]Easy to make and oh so tasty! I'll definitely be making these again.
Skmd hamim
[email protected]These cheese and onion enchiladas were an absolute delight! The combination of the gooey cheese, the savory onion, and the tangy enchilada sauce was incredible.