Cheese and Onion Enchiladas
If you want to add more Mexican recipes to your repertoire, Cheese and Onion Enchiladas might be a recipe you should try. For $1.76 per serving, you get a main course that serves 2. Watching your figure? This gluten free recipe has 625 calories, 29g of protein, and 41g of fat per serving. 219 people were glad they tried this recipe. A mixture of corn tortillas, shredded cheese, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The View from Great Island. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 79%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce, The French Onion Eggplant and Red Onion Cheese "Burger, and Cheese Enchiladas.
Servings: 2
Ingredients:
5 corn tortillas
fresh cilantro, chopped
several green onions, thinly sliced
2 Tbsp olive oil
salt and freshly ground black pepper, to taste
8oz (2 cups) shredded cheese (either cheddar, Monterey Jack, or a Mexican cheese blend)
1 medium large yellow onion
Equipment:
oven
frying pan
microwave
baking pan
aluminum foil
Cooking instruction summary:
Set the oven to 350FPeel and cut the onion into a small dice.Heat the oil in a saute pan and saute the onion for about 5 minutes until softened. Add 2 Tbsp of the sauce to the onions and set aside.Cover the tortillas with a damp cloth and microwave for 45 seconds to soften.Spread a little of the sauce on the bottom of an 8x8 square baking pan.Assemble the enchiladas: first coat the tortilla with a little of the sauce, and then lay some of the onions down the center. Top with some of the cheese, and then carefully roll the tortilla and place it in the pan, seam side down. Continue with all the tortillas, fitting the last one in along the bottom of the row. If you have any leftover onions, spoon them into the rolled tortillas from one end.Spread more sauce over the tortillas, to cover all the exposed surfaces.Sprinkle all the remaining cheese evenly over the top and cover loosely with a tent of foil, trying not to let the foil touch the cheese or it may stick as it bakes.Bake for about 30-35 minutes until hot and bubbly.Serve right away, garnished with green onions and chopped fresh cilantro leaves.
Step by step:
1. Set the oven to 350FPeel and cut the onion into a small dice.
2. Heat the oil in a saute pan and saute the onion for about 5 minutes until softened.
3. Add 2 Tbsp of the sauce to the onions and set aside.Cover the tortillas with a damp cloth and microwave for 45 seconds to soften.
4. Spread a little of the sauce on the bottom of an 8x8 square baking pan.Assemble the enchiladas: first coat the tortilla with a little of the sauce, and then lay some of the onions down the center. Top with some of the cheese, and then carefully roll the tortilla and place it in the pan, seam side down. Continue with all the tortillas, fitting the last one in along the bottom of the row. If you have any leftover onions, spoon them into the rolled tortillas from one end.
5. Spread more sauce over the tortillas, to cover all the exposed surfaces.Sprinkle all the remaining cheese evenly over the top and cover loosely with a tent of foil, trying not to let the foil touch the cheese or it may stick as it bakes.
6. Bake for about 30-35 minutes until hot and bubbly.
7. Serve right away, garnished with green onions and chopped fresh cilantro leaves.
Nutrition Information:
covered percent of daily need
