Cheese Onion Enchiladas
Dive into the irresistible flavors of these Cheese Onion Enchiladas—a comforting Tex-Mex classic that's as easy to make as it is to devour. Featuring warm corn tortillas brimming with a rich blend of melty cheddar and Monterey Jack cheese, alongside sautéed golden onions, each bite is loaded with savory goodness. The enchiladas are baked to perfection in a blanket of velvety enchilada sauce, ensuring irresistible layers of flavor and texture. Ready in just 40 minutes, this dish is perfect for weeknight dinners or casual gatherings. Garnish with fresh cilantro for a vibrant finish, and serve with Spanish rice or refried beans to complete this unforgettable meal. Perfectly cheesy, rich, and satisfying, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 large Yellow onion
- 2 tablespoons Vegetable oil
- 2 cups Enchilada sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with oil or cooking spray.
Peel and dice the yellow onion into small pieces.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion, and sauté for 5-7 minutes until soft and golden. Season with salt and black pepper. Remove from heat and set aside.
In a large bowl, combine the shredded cheddar cheese, shredded Monterey Jack cheese, and the sautéd onions. Mix well.
Warm the corn tortillas slightly in a microwave or on a dry skillet to make them pliable and prevent cracking during assembly.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Place about 2-3 tablespoons of the cheese and onion mixture along the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the baking dish.
Once all the tortillas are assembled and placed in the dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is covered.
Sprinkle any leftover cheese mixture on top of the enchiladas for an extra cheesy finish.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Serve warm with your favorite sides such as Spanish rice, refried beans, or a crisp green salad.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 662 mg | 51% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 269 mg | 6% | |
*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.
