Cheese And Onion Enchiladas Recipe

Name: Cheese And Onion Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the filling and tortillas; 8 ounces jalapeno jack cheese, grated; 8 ounces cheddar cheese, grated; 2 ounces queso fresco; 1 tablespoon olive oil; 2 cups sweet onions, large diced; 2 teaspoons ground coriander; 1 tablespoon ground cumin; hot sauce, to taste; salt and pepper, to taste; 8 corn tortillas; Sauce; 1 tablespoon olive oil; 1 cup onion, diced; 1 tablespoon jalapeno, fine diced; 1 tablespoon minced garlic; 1/2 tablespoon chipotle chile in adobo; 1 cup roasted tomatoes, chopped; 1 1/2 cups stock or 1 1/2 cups water; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon oregano; 1/2 teaspoon cinnamon; salt and pepper, to taste

Servings: persons

For the filling and tortillas
8 ounces jalapeno jack cheese, grated
8 ounces cheddar cheese, grated
2 ounces queso fresco
1 tablespoon olive oil
2 cups sweet onions, large diced
2 teaspoons ground coriander
1 tablespoon ground cumin
hot sauce, to taste
salt and pepper, to taste
8 corn tortillas
Sauce
1 tablespoon olive oil
1 cup onion, diced
1 tablespoon jalapeno, fine diced
1 tablespoon minced garlic
1/2 tablespoon chipotle chile in adobo
1 cup roasted tomatoes, chopped
1 1/2 cups stock or 1 1/2 cups water
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon cinnamon
salt and pepper, to taste

1
Filling:
2
In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
3
Season with coriander, cumin, hot sauce and S&P.
4
Let onion mix cool to room temperature, and hold to fill enchiladas.
5
Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
6
Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
7
Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
8
Sauce:
9
In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
10
Add diced jalapeno and garlic and cook 2 minutes more.
11
Add tomatotes, stock and all seasonings; let simmer 15 minutes.
12
Puree and strain the sauce and hold for service.
13
To assemble the dish:
14
Preheat oven to 350 degrees.
15
Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
16
Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
17
Serve hot.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the filling and tortillas, 8 ounces jalapeno jack cheese, grated, 8 ounces cheddar cheese, grated, 2 ounces queso fresco, and more.

Yes, Cheese And Onion Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese And Onion Enchiladas

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