Enchiladas are my go-to Mexican food- I love the simple cheese enchiladas, and other times, I am adventurous with the fillings and toppings. These basic cheese and onion enchiladas can be prepared ahead so easy to finish in the oven and serve.
Ingredients: (makes 10 enchiladas)
10 corn tortillas
2 cups red chili enchilada sauce (homemade or store bought)
4 cups shredded cheddar and Monterey jack cheeses*
1 onion, finely chopped
3 green onions, finely chopped
Optional toppings: crumbled cotija cheese, sour cream, sliced avocado, chopped cilantro
Directions:
Preheat oven to 375
Heat individual tortillas on stove to make more malleable, consider adding a little olive oil to help soften them
Pour 1/2 cup of sauce on bottom on 9 x 13 baking dish and spread to cover bottom
With softened tortilla, spoon about 1/4 cup of shredded cheese and 1 T chopped onion, roll up and place in baking dish, stem side down. Continue with remainder of tortillas
Drizzle and spread remaining sauce over rolled enchiladas, covering each part of tortilla
Sprinkle remaining cheeses on top
Bake for 25-30 minutes until sauce is bubbling
Sprinkle on green onions and any other additional toppings and serve. Rice and beans are a great compliment to this meal
Note 1*: It is tempting to buy the pre-shredded Mexican cheese mix but I urge you to buy blocks of cheese and shred your own, they melt and taste much better
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