Cheese and onion enchiladas are a delicious, meat-free option that is both satisfying and effortless to prepare for a weeknight dinner. They start with simple homemade Corn Tortillas, which guarantee unparalleled freshness and flavor. Using freshly grated cheese not only enhances the enchilada’s rich, cheesy essence but also ensures a perfect melt that pre-shredded cheese simply can’t compete with. By grating your cheese at home, you eliminate the additives and preservatives usually found in store-bought versions. In this recipe, we use Monterey Jack and sharp cheddar for their superb melting qualities and unique flavors. Monterey Jack offers a mild, creamy taste that perfectly balances the rich and bold essence of sharp cheddar. This harmonious blend elevates the cheesiness to a whole new level, creating truly irresistible enchiladas.
The enchiladas are smothered with a vibrant, homemade Enchilada sauce, prepared with care and perfect for long-term storage through canning. This sauce, while bursting with bold flavors and free of chemical preservatives, far exceeds store-bought options, making it a fantastic addition to your enchiladas. No time for canning? No problem! You can easily prepare the sauce on the spot for the most delicious enchilada sauce you’ve ever tasted.
What is Cotija Cheese?
Cotija cheese a distinctive Mexican cheese known for its salty, crumbly texture and bold flavor. Named after the town of Cotija in Michoacán, Mexico, this cheese is made from cow’s milk. The fresh version of this cheese is softer and resembles feta. The aged version is harder and more similar to Parmesan. For this recipe, either fresh or aged will work.
One of Cotija cheese’s remarkable qualities is that it does not melt when heated, making it an excellent finishing cheese for enchiladas. Its strong, salty taste enhances the flavors of cheese and onion enchiladas. It is simply crumbled over the top after baking to add a rich, savory element.
Cotija cheese is popular in Mexican cuisine, but in a pinch, Parmesan or feta can be used. It is commonly found in grocery stores in block form or pre-grated for convenience. Try to opt for the block form if possible, for optimal flavor and texture.
Preparation, Servings, and Storage
These enchiladas are simple to prepare and take less than an hour from start to finish. Enchiladas are delicious served with a side of fluffy Mexican rice and creamy refried beans. One 13×9 baking dish can serve up to 6 people. These enchiladas are delicious hot out of the oven and just as tasty as leftovers the next day. For maximum freshness, store any leftovers in an airtight container in the fridge, where they will last for up to 5 days.
If You Love Cheese and Onion Enchiladas, Try Carnitas Enchiladas for a Delicious Tender Pork Enchilada Meal!
Cheese and Onion Enchiladas
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Ingredients
- 12-16 Corn Tortillas
- 4-6 cups Enchilada sauce (1 quart to 1½ quarts)
- 1 cup White onion, diced
- 1½ cups Monterrey Jack, freshly shredded
- 1/2 cup Cheddar cheese, freshly shredded
- 1/2 cup Cotija cheese
- 1/4 cup Cilantro, chopped
Instructions
- Preheat the oven to 350℉.
- Dice the onions and set aside.
- Shred the monterey jack and cheddar and mix to combine the cheeses.
- Pour one cup of enchilada sauce in the bottom of the baking dish and turn the dish to evenly distribute the sauce over the bottom.
- Dip a corn tortilla into the enchilada sauce, coating both sides.
- Sprinkle 1 tablespoon of onion down the middle of the tortilla.
- Add 2 tablespoons of cheese in the middle of the tortilla.
- Roll tightly and place into the baking dish.
- Continue with the remaining tortillas until the baking dish is full. I can usually fit 12 across and 2-4 in the other direction above the long row.
- Pour the remaining enchilada sauce over the top of the enchiladas and cover with the remaining monterey jack and cheddar cheese.
- Bake for 30-35 minutes or until the cheese is melted and the sauce is bubbling.
- After removing from the oven, sprinkle the cotija cheese and chopped cilantro over the top of the enchiladas.
- Allow to cool for 10 minutes before serving.
Nutrition
