Cheese and Onion Enchiladas

Nutriscore Rating: 63/100

Indulge in the irresistible comfort of these Cheese and Onion Enchiladas, a simple yet flavorful dish perfect for weeknight dinners or casual gatherings. Featuring soft, lightly caramelized yellow onions seasoned with aromatic spices like cumin and smoked paprika, these enchiladas are rolled in warm corn tortillas, generously stuffed with a creamy blend of melted cheddar and Monterey Jack cheeses. Smothered in rich enchilada sauce and topped with even more cheese, they’re baked to golden, bubbly perfection. Quick to prepare with just 20 minutes of prep time, this satisfying vegetarian recipe is elevated with a sprinkle of fresh cilantro and optional tangy sour cream or zesty lime wedges for serving. A crowd-pleasing dish that combines bold Tex-Mex flavors with everyday ingredients!

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 2 large yellow onion
• 2 cloves garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups store-bought enchilada sauce
• 0.25 cup fresh cilantro
• 0.5 cup sour cream (optional for serving)
• 4 lime wedges (optional for serving)

📝 Instructions

10 steps

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

2. Heat olive oil in a large skillet over medium heat. Peel and thinly slice the yellow onions, then add them to the skillet. Sauté the onions for about 10 minutes until they are soft and lightly caramelized.

3. Mince the garlic cloves and add them to the skillet. Cook for an additional 1-2 minutes until fragrant. Season the onion mixture with salt, black pepper, cumin, and smoked paprika. Stir well and remove from heat.

4. Warm the corn tortillas in a dry skillet or microwave to make them pliable. This prevents them from cracking when rolled.

5. In a large mixing bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Reserve 1/2 cup of the cheese mixture for topping the enchiladas.

6. Lay a tortilla flat on a clean surface. Spoon 2-3 tablespoons of the onion mixture into the center of the tortilla. Sprinkle a generous amount of the cheese mixture over the onions. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, onion mixture, and cheese.

7. Pour the enchilada sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the reserved cheese over the top.

8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

9. Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with freshly chopped cilantro.

10. Serve the cheese and onion enchiladas warm with optional sour cream and lime wedges on the side.

Nutrition Facts

1 serving (431.5g)

Calories		729
% Daily Value*
Total Fat		42.3 g	54%
	Saturated Fat	21.6 g	108%
	Polyunsaturated Fat	0.0 g
Cholesterol		101 mg	34%
Sodium		1663 mg	72%
Total Carbohydrate		65.2 g	24%
	Dietary Fiber	7.8 g	28%
	Total Sugars	7.3 g
Protein		29.3 g	59%
Vitamin D		0.2 mcg	1%
Calcium		764 mg	59%
Iron		2.6 mg	14%
Potassium		436 mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1519 cal (50.2%%)

Protein: 468 cal (15.5%%)

Carbs: 1040 cal (34.3%%)