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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Don Dixon
[email protected]These enchiladas were a great way to use up leftover cheese and onions.
antok kav
[email protected]I would recommend this recipe to anyone who loves cheese and onions.
Abuu Mbwambo
[email protected]The cheese and onion filling was a bit dry, but the enchilada sauce was very flavorful.
Mascot Logic
[email protected]These enchiladas were okay, but I've had better.
Josh Knisley
[email protected]I've made these enchiladas several times now and they are always a hit. They're easy to make and always turn out delicious.
Naim Rafi
[email protected]I made these enchiladas for a potluck and they were a huge hit. I will definitely be making them again.
Qasim Mastoi
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Md:Arman Miah
[email protected]I would have liked more onion flavor in the filling, but overall these enchiladas were very good.
Axam Axam
[email protected]I followed the recipe exactly and the enchiladas turned out perfect. They were cheesy, flavorful, and the perfect comfort food.
John Willis
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Arham Jutt
[email protected]The cheese and onion filling was a little bland for my taste, but the enchilada sauce was delicious.
Topendra Kc
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
_Sabrina Sreoshy_
[email protected]These enchiladas were a hit with my family! The cheese and onion filling was flavorful and creamy, and the enchilada sauce had just the right amount of spice.