Cheese and Onion Enchiladas
Intro
Cheese and Onion Enchiladas are a classic meatless Mexican-inspired dish that’s simple, flavorful, and comforting. Warm tortillas are filled with a rich mixture of sautéed onions and gooey cheese, rolled up, smothered in enchilada sauce, and baked until bubbling with melty perfection. They make a wonderful vegetarian main dish, perfect for weeknight dinners, family gatherings, or a hearty side at a fiesta. Serve with rice, beans, or a fresh salad for a complete meal.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6 (makes about 10–12 enchiladas)
Ingredients
For the Filling:
2 tbsp olive oil or butter
2 medium onions, finely sliced (yellow or white work best)
1 tsp cumin powder
½ tsp chili powder (optional, for mild heat)
Salt & black pepper, to taste
For the Enchiladas:
10–12 medium corn or flour tortillas
3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
2 cups red enchilada sauce (canned or homemade)
½ cup sour cream (optional, for creamy texture inside or topping)
2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Prepare the Onion Filling (10 minutes)
Heat olive oil/butter in a skillet over medium heat.
Add sliced onions and cook until soft and golden (about 7–8 minutes).
Stir in cumin, chili powder, salt, and pepper. Remove from heat and let cool slightly.
Assemble the Enchiladas (10 minutes)
Preheat oven to 375°F (190°C).
Spread ½ cup enchilada sauce over the bottom of a 9×13-inch baking dish.
Warm tortillas slightly (to prevent tearing).
Place a tortilla on a flat surface, add a spoonful of sautéed onions, sprinkle with cheese, and roll up.
Place seam-side down in the baking dish. Repeat with remaining tortillas.
Bake (25 minutes)
Pour remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle generously with remaining cheese.
Cover loosely with foil and bake for 15 minutes.
Remove foil and bake another 8–10 minutes, until cheese is bubbly and lightly golden.
Serve
Garnish with fresh cilantro.
Serve with sour cream, avocado slices, or Mexican rice and beans.
Tips
Use corn tortillas for traditional enchiladas (but flour tortillas work if you prefer soft, chewy texture).
Add a bit of sour cream or cream cheese to the onion filling for extra creaminess.
For a smoky twist, add roasted poblano peppers or green chilies with the onions.
Make-ahead: Assemble enchiladas, cover, and refrigerate up to 24 hours before baking.