Print

Cheese and Onion Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Delicious and easy-to-make Cheese and Onion Enchiladas featuring a flavorful homemade chili sauce, melted Monterey Jack cheese, and tender onions wrapped in soft tortillas. This comforting Mexican-inspired casserole is perfect for a quick dinner that serves eight.

Ingredients

Sauce Ingredients

  • ⅓ cup olive oil
  • 1 ½ cup finely chopped onion
  • 4 Tbsp chili powder
  • 4 Tbsp all-purpose flour
  • 2 Tbsp tomato paste
  • 6 garlic cloves minced
  • 3 tsp dried oregano
  • 1 tsp pepper
  • 4 ½ cups chicken broth

Enchiladas

  • 18 flour tortillas 6" (or corn tortillas)
  • 24 ounces Monterey Jack cheese shredded (6 cups, divided)
  • ½ cup finely chopped onion
  • Lime wedges
  • Sour cream
  • Chopped cilantro (optional)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 450°F and position the rack in the middle. Spray a 9x13-inch baking dish with cooking spray to prevent sticking.
  2. Sauté Onions: In a skillet over medium heat, warm the olive oil until it shimmers. Add 1 ½ cups of finely chopped onion and cook for about 3 minutes, until they soften and become translucent.
  3. Add Spices and Tomato Paste: Stir in the chili powder, flour, tomato paste, minced garlic, dried oregano, and pepper. Cook this mixture for about 1 minute until fragrant to develop a rich flavor base.
  4. Make the Sauce: Slowly whisk in the chicken broth and bring the mixture to a simmer. Let it cook for about 4 minutes until it slightly thickens, then remove it from heat.
  5. Divide the Sauce: Measure out 2 cups of the sauce and set aside. Pour the remaining sauce into the prepared baking dish to coat the bottom evenly.
  6. Warm Tortillas: Stack the tortillas and wrap them in a damp dish towel or damp paper towels. Microwave for about 30 seconds until they are pliable and easy to roll without cracking.
  7. Assemble Enchiladas: Place ¼ cup of shredded Monterey Jack cheese and some finely chopped onion down the center of one tortilla. Roll it tightly around the filling and place it seam side down in the sauce in the baking dish. Repeat this step for all 18 tortillas, arranging the enchiladas side by side in a single row.
  8. Add Remaining Sauce and Cheese: Pour the reserved 2 cups of sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top for a delicious cheesy crust.
  9. Bake Covered: Cover the dish with foil or a lid and bake for about 10 minutes until the cheese is melted and bubbly.
  10. Finish Baking Uncovered: Remove the cover and bake for an additional 5 minutes until the sauce bubbles around the edges and the top cheese layer is golden.
  11. Garnish and Serve: Sprinkle the enchiladas with finely chopped onion. Serve hot with lime wedges, sour cream, and optional chopped cilantro for added freshness.

Notes

  • Using corn tortillas is a traditional option and may enhance the authentic flavor, but flour tortillas work well for ease of rolling.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Adjust chili powder quantity based on your preferred spice level.
  • To prevent tortillas from tearing, warming them makes them more pliable.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://recipefeastful.com/cheese-and-onion-enchiladas-recipe/