Cheese and Onion Enchiladas
These Cheese and Onion Enchiladas are smothered in a savory, chili-forward red sauce and melted cheese, then baked until hot and bubbly. A comforting, family favorite.
Ingredients
For the sauce:
- ⅓ cup olive oil
- 1 ½ cup finely chopped onion
- 4 Tbsp chili powder
- 4 Tbsp all-purpose flour
- 2 Tbsp tomato paste
- 6 garlic cloves minced
- 3 tsp dried oregano
- 1 tsp pepper
- 4 ½ cups chicken broth
For the enchiladas:
- 18 flour tortillas 6", or corn tortillas
- 24 ounces Monterey Jack cheese shredded, 6 cups, divided
- ½ cup finely chopped onion
Garnish:
- Lime wedges
- Sour cream
- chopped cilantro optional
Equipment
Instructions
- Preheat the oven to 450°F and position the rack in the middle. Spray a 9x13-inch baking dish with cooking spray.
- In a skillet over medium heat, warm the oil until it shimmers. Add the onion and cook for about 3 minutes, until softened.
- Stir in the chili powder, flour, tomato paste, garlic, oregano, and pepper. Cook for about 1 minute, until fragrant.
- Slowly whisk in the chicken broth and bring the mixture to a simmer. Let it cook for about 4 minutes, until slightly thickened, then remove from heat.
- Measure out 2 cups of the sauce and set them aside. Pour the remaining sauce into the prepared baking dish.
- Stack the tortillas, wrap them in a damp dish towel or damp paper towels, and microwave for about 30 seconds, until pliable.
- Place ¼ cup of cheese across the center of one tortilla with chopped onion. Roll the tortilla tightly around the cheese and onion and place it seam side down into the sauce in the baking dish. Repeat with the remaining 17 tortillas, arranging the enchiladas side by side in a single row on top of the sauce.
- Pour the reserved 2 cups of sauce over the enchiladas, then sprinkle the remaining cheese on top.
- Cover the dish and bake for about 10 minutes, until the cheese has melted.
- Remove the cover and continue baking for about 5 more minutes, until the sauce is bubbling around the edges.
- Sprinkle with finely chopped onions, and serve with lime wedges, sour cream, and chopped cilantro.
Notes
Sandy’s tips:
- Storage: Once completely cool, store leftover cheese and onion enchiladas with red sauce in an airtight container in the fridge for 3-4 days. For the best results, reheat your leftover enchiladas at 350°F in the oven for 15-20 minutes, covered with foil to prevent drying out.
- Freezing: Leftover enchiladas will last for 2 to 3 months in the freezer. For best results, wrap the baking dish tightly in both plastic wrap and aluminum foil, or transfer individual portions to airtight freezer-safe containers. Thaw overnight in the fridge and reheat in the oven.
- Make ahead: Make your red enchilada sauce 1-2 days in advance and store in a canning jar in the fridge, ready to be used to make these enchiladas or any other recipe that calls for red enchilada sauce! Make sure to give the stored sauce a good shake before using.
Nutrition Facts
Calories: 587kcal, Carbohydrates: 45g, Protein: 29g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 78mg, Sodium: 1684mg, Potassium: 373mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1941IU, Vitamin C: 4mg, Calcium: 779mg, Iron: 5mg