Cheese & Onion Enchiladas

Kim Biegacki


Cheese & Onion Enchiladas are one of my favorite Mexican meals! Yes, just cheese, cheese, cheese and onion is indulgent and just so cheesy good! For those cheese lovers out there, they will appreciate this recipe. When I worked at Alfonso's Mexican Restaurant in San Antonio, Texas my main job was rolling enchiladas and that I did! Thousands upon thousands of rolled my fingers did get their share of burn because the oil was much hotter and I had to move a lot faster when rolling those babies up! Try and make the homemade sauce as it makes a big difference in taste!

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14 enchiladas ----serves 4 -6 people
40 Min
15 Min


1 bag(s)
corn tortillas
1 medium
onion, spanish diced
5 c
cheese, shredded -- colby, cheddar & monterey jack
1 can(s)
black olives, sliced
2 c
red enchilada sauce, homemade
1/2 - 3/4 c
oil, for dipping tortillas in
1/3 c
cilantro, fresh chopped


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1Set oven to 375 degrees.
Dice up your onion and set aside 1/4 cup for the top of your enchiladas.

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2Saute the rest of the diced onions in some oil and then set aside in a bowl.

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3I used 2 bags of cheese and one additional cup of cheese to put on top of the enchiladas. Remove cheese from bags and toss together in a bowl and set aside.

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4Heat 1/2 cup of oil in a pan till hot...on a medium heat. You will want tongs to dip down each corn tortilla into the oil. You'll dip and flip 2x....very quickly as you do not want to fry them but just soften them.

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5Place your corn tortillas on a plate with a paper towel. One on top of another is fine as you will be rolling them as soon as you are finished dipping them in the oil.

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6Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.

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7Next roll tightly but gently as you don't want to tear the tortilla. Pour enough sauce on the bottom of your baking dish to cover.

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8Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.

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9Add your remaining sauce to the top of your enchiladas...or to your liking. However much sauce you want. Then add another 3/4 cup to a cup of cheese on top and then your 1/4 cup raw onions and 1/4 approx. of sliced black olives. Bake for 12 - 15 minutes.

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10Remove from oven and serve with some yummy Spanish rice & a small salad with pico or salsa w/sour cream.

Top with chopped fresh cilantro if you have it.

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11Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store yummy.

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12Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious! Red Enchilada Sauce

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Dairy
Regional Style: Mexican