Cheese And Onion Enchiladas

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Cheese and onion enchiladas are the ultimate comfort food — gooey, flavorful, and deeply satisfying. This classic Tex-Mex dish brings together tender corn tortillas, sautéed onions, plenty of melty cheese, and a luscious enchilada sauce that ties everything together. Whether you’re serving them as a main dish for dinner or preparing a special weekend meal, these enchiladas always hit the spot. What makes this recipe so great is its simplicity: a handful of humble ingredients transform into something that feels indulgent and special.

Let’s dive into the recipe and learn how to make a tray of cheese and onion enchiladas that are creamy, cheesy, and full of bold flavor.

Ingredients

For the Enchiladas

  • 12 corn tortillas (6-inch size, warmed)

  • 3 cups sharp cheddar cheese, shredded (or a mix of cheddar and Monterey Jack)

  • 2 medium onions, finely chopped

  • 2 tablespoons butter or vegetable oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon ground cumin (optional, for depth of flavor)

For the Sauce (Homemade Enchilada Sauce)

  • 3 tablespoons vegetable oil

  • 3 tablespoons all-purpose flour

  • 3 tablespoons chili powder (mild or hot, depending on your taste)

  • 2 cups chicken broth or vegetable broth

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • ½ teaspoon smoked paprika (optional, for a subtle smoky note)

  • Salt to taste

Garnishes (Optional but Recommended)

  • Fresh cilantro, chopped

  • Sour cream or Mexican crema

  • Diced tomatoes or pico de gallo

  • Sliced jalapeños or pickled onions

Instructions

Step 1: Prepare the Sauce

The soul of enchiladas is the sauce, and making it from scratch gives you the best flavor. Heat the oil in a medium saucepan over medium heat. Stir in the flour and whisk continuously for about a minute to create a light roux. Add the chili powder and whisk again until fragrant. Gradually pour in the broth while whisking to avoid lumps. Add garlic powder, onion powder, oregano, smoked paprika, and salt. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning. Set aside and keep warm.

Step 2: Sauté the Onions

In a skillet, melt butter or heat oil over medium heat. Add the chopped onions and sauté until they are soft, translucent, and lightly golden, about 7–8 minutes. Season with salt, pepper, and a touch of cumin if using. Remove from heat and allow them to cool slightly.

Step 3: Prepare the Tortillas

Warm the corn tortillas so they don’t crack when rolling. You can do this by wrapping them in a damp paper towel and microwaving for 30–45 seconds, or by lightly frying each tortilla in a bit of oil for 5–10 seconds per side until pliable.

Step 4: Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Spread ½ cup of the enchilada sauce over the bottom of a 9×13-inch baking dish. Take a warm tortilla, sprinkle about 2 tablespoons of sautéed onions and 2–3 tablespoons of shredded cheese down the center, then roll it tightly. Place seam-side down in the dish. Repeat with all tortillas, lining them snugly.

Step 5: Top and Bake

Once all enchiladas are arranged, pour the remaining sauce evenly over the top. Sprinkle the rest of the cheese generously across the surface. Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, until the cheese is bubbly and golden.

Step 6: Garnish and Serve

Remove from the oven and let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or any toppings you like. Serve with Mexican rice, refried beans, or a crisp salad for a complete meal.

Tips for Success

  1. Cheese Choices: While cheddar is traditional, mixing in Monterey Jack or queso fresco adds creaminess and balances the sharpness. For a gooey texture, try a blend of cheddar and mozzarella.

  2. Make Ahead: You can assemble the enchiladas a day ahead, refrigerate, and bake just before serving. They also reheat beautifully for leftovers.

  3. Add a Kick: For spicier enchiladas, sauté a chopped jalapeño with the onions or stir a little hot sauce into the enchilada sauce.

  4. Corn vs. Flour Tortillas: Corn tortillas are traditional and provide authentic flavor, but flour tortillas can be used if you prefer a softer texture.

Why This Recipe Works

Cheese and onion enchiladas are proof that simple ingredients can create extraordinary results. The sweetness of caramelized onions pairs beautifully with the richness of melted cheese, while the tangy, smoky enchilada sauce binds everything together. Each bite offers a contrast of textures: the tender tortilla, the creamy cheese, and the bold sauce. This recipe also highlights the adaptability of enchiladas—you can keep them vegetarian as written, or add beans, sautéed vegetables, or even shredded chicken if you want variety.

Serving Suggestions

For a complete Tex-Mex inspired spread, serve these enchiladas with:

  • Mexican rice flavored with tomatoes and spices.

  • Refried beans topped with a sprinkle of queso fresco.

  • Fresh guacamole and tortilla chips for a refreshing side.

  • A chilled glass of agua fresca or horchata.

Final Thoughts

Cheese and onion enchiladas are a timeless dish that never fails to please. They are simple enough for a weeknight meal yet comforting and hearty enough for a weekend family gathering. With their bold flavors, creamy texture, and vibrant presentation, they’re sure to become a favorite at your table. Once you master this recipe, you can easily adjust the fillings, sauces, and toppings to suit your tastes, making it a versatile staple in your kitchen.

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