The humble cheesy onion enchiladas are a delightful fusion of flavors, offering comfort food at its best. This easy-to-follow recipe is perfect for those seeking a quick, delicious meal that doesn't skimp on taste. Ideal for busy evenings or when you're in the mood for something warm and satisfying, these enchiladas are sure to be a hit with friends and family alike.
Ingredients for Cheesy Onion Enchiladas
Before we dive into the preparation process, let’s gather the ingredients:
- 10 corn tortillas
- 1 large onion, finely chopped
- 2 cups shredded Mexican cheese blend
- 2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1⁄2 cup sour cream (optional, for serving)
- Fresh cilantro, for garnish
Steps to Make Cheesy Onion Enchiladas
- Prepare the Filling: In a bowl, combine the chopped onion with 1 cup of the shredded cheese. Add cumin and garlic powder, mixing well to ensure the spices are evenly distributed.
- Preheat and Assemble: Preheat your oven to 375°F (190°C). Warm the tortillas slightly to make them more pliable for rolling.
- Fill the Tortillas: Spoon a generous amount of the onion and cheese mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the red enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining cheese over the top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes or until the cheese is bubbly and golden.
- Serve: Let the enchiladas cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.
📝 Note: Preheating your oven helps to ensure even cooking. For a variation, try adding black beans or chicken to the filling for extra protein!
Tips for Perfect Enchiladas
- Use Quality Tortillas: Fresh corn tortillas will give you the best texture. If you can, buy them from a local Mexican market.
- Control the Heat: Adjust the spiciness by choosing mild, medium, or hot enchilada sauce. If you’re making your own, control the heat with the amount of chili powder used.
- Cheese Matters: A good melting cheese is key. The Mexican cheese blend typically includes cheeses like cheddar, Monterey Jack, and Asadero, which melt well.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 350kcal |
| Protein | 15g |
| Fat | 15g |
| Carbohydrates | 38g |
| Sodium | 720mg |
This meal offers a substantial amount of energy, with a good balance of protein and carbohydrates to keep you satisfied longer. Here are a few notes to keep in mind:
🔎 Note: The nutritional values are approximate and can vary based on the specific ingredients used.
These cheesy onion enchiladas are not just a feast for the taste buds but also a testament to the simplicity of good food. With their crispy tortilla shells, rich filling, and savory sauce, they epitomize comfort cooking at home. Whether you're serving them up for a family dinner or a casual gathering with friends, this dish will surely become a staple in your recipe collection. The combination of textures and flavors makes each bite an indulgence, proving that you don't need complex ingredients to create something truly delicious.
Can I make enchiladas ahead of time?
+
Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold when you put them in the oven.
What can I use instead of corn tortillas?
+
Flour tortillas can be a substitute, but they are typically softer and less traditional for enchiladas. If you do use flour tortillas, bake them at a slightly lower temperature to prevent them from getting too crispy or burning.
How do I store leftover enchiladas?
+
Store leftover enchiladas in an airtight container in the refrigerator. They’ll keep well for up to 3-4 days. To reheat, cover with foil to retain moisture and heat in a preheated oven at 350°F until warm.
Can I freeze cheesy onion enchiladas?
+
Yes, you can freeze them before baking. Assemble the enchiladas, cover with sauce and cheese, wrap tightly with foil, and freeze. They can be baked from frozen, adding about 10-15 minutes to the cooking time. Just make sure to remove the top layer of cheese to prevent it from becoming too brown.
