Real Recipes From Real Home Cooks ®

cheese & onion enchiladas

(1 rating)
Recipe by
Kim Biegacki
Youngstown, OH

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!

(1 rating)
yield 14 enchiladas ----serves 4 -6 people
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For cheese & onion enchiladas

  • 1 bag
    corn tortillas
  • 1 md
    onion, spanish diced
  • 5 c
    cheese, shredded -- colby, cheddar & monterey jack
  • 1 can
    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

How To Make cheese & onion enchiladas

  • 1
    Set oven to 375 degrees. Dice up your onion and set aside 1/4 cup for the top of your enchiladas.
  • 2
    Saute the rest of the diced onions in some oil and then set aside in a bowl.
  • 3
    I 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.
  • 4
    Heat 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.
  • 5
    Place 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.
  • 6
    Now you will place a handful of cheese in the middle of the tortilla with a small amount of sauteed onions on top of cheese.
  • 7
    Next 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.
  • 8
    Add your rolled enchilada to dish and pack them snugly into dish. I was able to fit 14 into my 9 by 13 inch dish.
  • 9
    Add 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.
  • 10
    Remove 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.
  • 11
    Broken corn tortillas can be fried up in the leftover oil and then salted and served with dinner. They are better than store yummy.
  • 12
    Tracy Joyner's recipe for Red Enchilada Sauce...I doubled the recipe. This is super easy to make and very delicious!