Cheese and Onion Enchiladas (Print version)
Corn tortillas filled with sweet caramelized onions and melted cheese, smothered in red enchilada sauce and baked until bubbly. Ready in under an hour.
# Ingredients:
For the filling
01 -
2 medium yellow onions, diced (about 2 cups / 300 g)
02 -
1 tablespoon vegetable oil
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon salt
05 -
2 cups (200 g) shredded Monterey Jack cheese
06 -
1 cup (100 g) shredded sharp cheddar cheese
For assembly
07 -
8 corn tortillas, 6-inch
08 -
2 cups (480 ml) red enchilada sauce
09 -
2 tablespoons vegetable oil (for softening tortillas)
For the topping
10 -
1 cup (100 g) shredded Monterey Jack cheese
11 -
1/2 cup (50 g) shredded sharp cheddar cheese
12 -
Sour cream, fresh cilantro, and sliced black olives, for serving
# Instructions:
01 -
Heat oven to 350 F (175 C). Spread 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
02 -
Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced onions and salt. Cook, stirring occasionally, for 8 to 10 minutes until golden and soft. Stir in the garlic powder and remove from heat.
03 -
Heat a thin layer of oil in a small skillet over medium-high heat. Dip each tortilla for 10 seconds per side until pliable, then drain on paper towels. Work one or two at a time.
04 -
Dip one softened tortilla in the warm enchilada sauce to coat both sides. Lay it flat, add about 3 tablespoons of the cheese blend and 1 tablespoon of cooked onions down the center, and roll tightly. Place seam-side down in the baking dish. Repeat with all 8 tortillas.
05 -
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the topping cheese blend over everything.
06 -
Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbling at the edges. Rest 5 minutes, then serve with sour cream, cilantro, and black olives.
# Good to know:
01 -
Shred cheese from a block rather than using pre-shredded for a smoother, faster melt.
02 -
Warm the enchilada sauce before dipping the tortillas so they absorb it instead of stiffening up.