Cheese and Onion Enchiladas
Savor the flavors of homemade cheese and onion enchiladas, ready in under an hour and bursting with cheesy goodness.
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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
Serving: 2enchiladasCalories: 500kcal
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