Cheese and Onion Enchiladas
User Reviews
3.5
Cheese and Onion Enchiladas
Description
This recipe combines sautéed yellow onions softened with red chile sauce and layered inside warm corn tortillas along with shredded cheddar or a similar cheese. The tortillas are assembled with the onion mixture, rolled, placed seam-side down in a baking pan coated with sauce, then covered with additional red chile sauce and a generous layer of shredded cheese before baking.
The gentle baking process melts the cheese and blends the flavors of the sauce and onions with the tortillas. The finished enchiladas offer tender tortillas with a flavorful filling and a melted cheesy top. Serving is enhanced with garnishes such as thinly sliced green onions and fresh cilantro, which add fresh herbal notes.
This recipe yields enough for two to three servings, ideal for dinner with potential leftovers for another meal. It can be doubled or tripled to serve more people or to have ready meals. Assembling the pan ahead of time is possible, allowing for convenient baking when needed.
Ingredients
- 1 medium yellow onion
- 2 Tbsp olive oil
- salt to taste
- black pepper to taste
- 1 1/4 cups Red Chile Sauce recipe here (or use canned sauce)
- 8 oz cheddar cheese or Monterey Jack or a Mexican cheese blend, shredded, 2 cups
- 5 corn tortillas
for garnish
- green onions thinly sliced, several
- cilantro fresh, chopped
Instructions
- Set the oven to 350F
- Peel and cut the onion into a small dice.
- Heat the oil in a saute pan and saute the onion for about 5 minutes until softened. Add 2 Tbsp of the sauce to the onions and set aside.
- Cover the tortillas with a damp cloth and microwave for 45 seconds to soften.
- Spread a little of the sauce on the bottom of an 8x8 square baking pan.
- Assemble the enchiladas: first coat the tortilla with a little of the sauce, and then lay some of the onions down the center. Top with some of the cheese, and then carefully roll the tortilla and place it in the pan, seam side down. Continue with all the tortillas, fitting the last one in along the bottom of the row. If you have any leftover onions, spoon them into the rolled tortillas from one end.
- Spread more sauce over the tortillas, to cover all the exposed surfaces.
- Sprinkle all the remaining cheese evenly over the top and cover loosely with a tent of foil, trying not to let the foil touch the cheese or it may stick as it bakes.
- Bake for about 30-35 minutes until hot and bubbly.
- Serve right away, garnished with green onions and chopped fresh cilantro leaves.
Notes
- The recipe makes one pan suitable for two dinners plus a breakfast serving, but can be scaled up easily for more servings.
- You can prepare and assemble the enchiladas ahead of time, then bake when ready to serve for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 90mg | 30% |
| Sodium | 743mg | 31% |
| Potassium | 288mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 638mg | 64% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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