Cheese and onion enchiladas are a delicious and simple vegetarian dish that features a savory filling of cheese and sautéed onions wrapped in tortillas, smothered with a flavorful enchilada sauce, and baked until golden and bubbly. Here’s a recipe to make them:
Ingredients:
For the enchiladas:
- 10 corn or flour tortillas (small size)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium onion, finely chopped
- 1 tbsp olive oil or vegetable oil
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley (optional, for garnish)
For the enchilada sauce:
- 1 can (15 oz) enchilada sauce or homemade enchilada sauce
- 1 tbsp tomato paste (optional, for extra richness)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder (or to taste)
- Salt and pepper to taste
Instructions:
- Prepare the filling:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onions and sauté until soft and translucent, about 5-7 minutes.
- Stir in the cumin, chili powder, salt, and pepper. Cook for another minute until fragrant. Remove from heat.
- Assemble the enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly warm the tortillas in a dry pan or microwave for a few seconds to make them pliable.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish (9×13 inch works well).
- Place a small amount of the sautéed onions and about 2 tablespoons of shredded cheese in the center of each tortilla.
- Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top and bake:
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the remaining cheese over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Serve:
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh cilantro or parsley, if desired.
- Serve with sour cream, guacamole, or a side of Mexican rice and beans.
Enjoy your cheesy, comforting enchiladas!
