Ohhh yes — Cheese & Onion Enchiladas are pure comfort food 🌮🧀
Simple, cozy, and way more flavorful than they sound. Here’s a classic homestyle version that people always go back for seconds of.
🧀🧅 Cheese and Onion Enchiladas
Ingredients (serves 4–6):
Enchiladas
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10–12 corn tortillas
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2 tbsp oil (for softening tortillas)
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2 cups shredded cheese (cheddar, Monterey Jack, Colby-Jack, or a mix)
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1 medium onion, finely diced
Red enchilada sauce (easy version)
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2 tbsp oil
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2 tbsp flour
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2 tbsp chili powder
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1/2 tsp cumin
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1/2 tsp garlic powder
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2 cups chicken or vegetable broth
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Salt to taste
(You can also use 2 cups canned enchilada sauce if you want it extra easy.)
Instructions:
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Make the sauce
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Heat oil in a saucepan over medium heat.
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Whisk in flour and chili powder; cook 1 minute.
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Add cumin, garlic powder, and broth slowly, whisking.
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Simmer 5–8 minutes until slightly thickened. Salt to taste.
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Prep tortillas
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Lightly fry tortillas in oil (10–15 seconds per side) until soft.
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Drain on paper towels.
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Fill enchiladas
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Mix shredded cheese with diced onion.
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Spoon filling into each tortilla, roll tightly.
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Assemble
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Spread a little sauce in a greased 9×13 baking dish.
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Place enchiladas seam-side down.
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Pour remaining sauce over the top.
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Sprinkle extra cheese if you like things extra cheesy 😉
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Bake
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Bake at 350°F (175°C) for 20–25 minutes, until bubbly.
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Serve
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Top with sour cream, chopped cilantro, or sliced avocado.
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🔥 Pro Tips:
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For Tex-Mex style, use yellow cheddar + chili powder heavy sauce.
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For New Mexico style, swap sauce for red chile sauce.
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Want extra flavor? Sauté the onions lightly before mixing with cheese.
If you want, I can give you:
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Green chile cheese & onion enchiladas
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Creamy sour-cream enchiladas
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Skillet (no-bake) enchiladas