Best 9 Authentic Cheese And Onion Enchiladas Recipes

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.

CHEESE AND ONION ENCHILADAS

Steps:

• Start by rinsing and de-stemming the tomatoes. Roast them in the oven (400F) for 20 minutes or until you need them.
• Wipe off any dusty crevasses on the dried chiles, then de-stem and de-seed them. Roast the chile pieces in the oven at 400F for 1-2 minutes. Once roasted you can add the chile pieces to a bowl, cover with hot tap water, and let them reconstitute for 20-30 minutes.
• Roughly chop an onion. Saute the onion in a glug of oil over medium heat along with 3 whole, peeled garlic cloves. Cook until the onion is starting to brown.
• Note: before draining the dried chiles you can take a taste of their soaking liquid. If you like the flavor you are welcome to use it in place of stock for the sauce. If, like me, you think it tastes bitter then it's best to use stock for your enchilada sauces.
• Drain the dried chiles. Add the drained chiles, the roasted tomatoes, the onion-garlic mixture, and 3 cups of stock to a blender. Blend until smooth. You can optionally strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin, but lately I skip this step.
• Cook the enchilada sauce for a few minutes over medium heat in the same pan that cooked the onion-garlic mixture. Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper. Let simmer for a few minutes and then take a final taste for seasoning.
• Warm up the corn tortillas in the oven for 1-2 minutes, or cover them with a damp paper towel and nuke them in the microwave for 60 seconds.
• Shred 1/2 lb. of melting cheese (I used Jack) and finely chop 1/2 an onion for the insides of the enchiladas.
• To build the enchiladas, start by adding a few tablespoons of the sauce to a plate. Dredge a tortilla in the sauce and flip it over. Fill with plenty of cheese and finely chopped onion. Roll tight and set them seam side down in a baking dish. You can add some sauce to the baking dish to prevent sticking. You'll get about 8-10 enchiladas from this recipe, depending on how much filling you use in each tortilla -- I loaded these up and got 8 enchiladas from this batch.
• Cover the rolled enchiladas with sauce and bake for 8-10 minutes (400F) or until the cheese is melted. Top with your choice of fixings (I used Queso Fresco and freshly chopped cilantro) and serve immediately.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

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.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

ONION & GREEN CHILE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., Place 2 tablespoons mixture off center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.

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 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°.

EASY CHICKEN & CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili pwder in a medium bowl.
• Stir 1 cup picante sauce mixture,chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortilla. Roll up the tortillas and place them eamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the dish.
• Bake at 350°F For 40 minute or until the enchiladas are hot and bubbling.
• Top with tomato and onion.