Cheese And Onion Enchiladas

Dive into a plate of deliciousness with these Cheese and Onion Enchiladas! This comforting recipe features a rich and flavorful sauce made from roasted tomatoes and dried chiles, perfectly complementing gooey melting cheese and savory onions.

Whether you’re serving it up for a cozy family dinner or a festive gathering, these enchiladas are sure to impress. Easy to make and utterly satisfying, they offer a taste of Mexico right in your kitchen. Let’s get cooking!

Cheese And Onion Enchiladas

Ingredients

4 Ancho dried chiles

2 Guajillo dried chiles

1 small onion

3 garlic cloves

3 cups stock

2 plum tomatoes

1/2 lb. melting cheese (I used Jack)

1/2 onion, finely chopped (for the filling)

8-10 corn tortillas

1/2 teaspoon cumin

1 teaspoon Mexican oregano

1/2 teaspoon salt (plus more to taste)

freshly ground black pepper

olive oil

Queso Fresco (optional)

freshly chopped cilantro (optional)

Instructions

Step 1:

Start by rinsing and de-stemming the tomatoes.

Roast them in the oven (400F) for 20 minutes or until you need them.

Step 2:

Wipe off any dusty crevasses on the dried chiles, then de-stem and de-seed them.

Roast the chile pieces in the oven at 400F for 1-2 minutes.

Once roasted you can add the chile pieces to a bowl, cover with hot tap water, and let them reconstitute for 20-30 minutes.

Step 3:

Roughly chop an onion. Saute the onion in a glug of oil over medium heat along with 3 whole, peeled garlic cloves.

Cook until the onion is starting to brown.

Note: before draining the dried chiles you can take a taste of their soaking liquid. If you like the flavor you are welcome to use it in place of stock for the sauce. If, like me, you think it tastes bitter then it’s best to use stock for your enchilada sauces.

Step 4:

Drain the dried chiles.

Add the drained chiles, the roasted tomatoes, the onion-garlic mixture, and 3 cups of stock to a blender.

Blend until smooth.

You can optionally strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin, but lately I skip this step.

Step 5:

Cook the enchilada sauce for a few minutes over medium heat in the same pan that cooked the onion-garlic mixture.

Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper.

Let simmer for a few minutes and then take a final taste for seasoning.

Step 6:

Warm up the corn tortillas in the oven for 1-2 minutes, or cover them with a damp paper towel and nuke them in the microwave for 60 seconds.

Step 7:

Shred 1/2 lb. of melting cheese (I used Jack) and finely chop 1/2 an onion for the insides of the enchiladas.

Step 8:

To build the enchiladas, start by adding a few tablespoons of the sauce to a plate.

Dredge a tortilla in the sauce and flip it over.

Fill with plenty of cheese and finely chopped onion.

Roll tight and set them seam side down in a baking dish.

You can add some sauce to the baking dish to prevent sticking.

You’ll get about 8-10 enchiladas from this recipe, depending on how much filling you use in each tortilla — I loaded these up and got 8 enchiladas from this batch.

Step 9:

Cover the rolled enchiladas with sauce and bake for 8-10 minutes (400F) or until the cheese is melted.

Top with your choice of fixings (I used Queso Fresco and freshly chopped cilantro) and serve immediately.

Notes:

Chile Options: Feel free to experiment with different dried chiles based on your heat preference. Ancho chiles are mild, while Guajillo adds a fruity flavor.

Cheese Variations: While Jack cheese melts beautifully, you can also use other melting cheeses like Monterey Jack, Oaxaca, or a blend for added flavor.

Tortilla Choice: Fresh corn tortillas provide the best texture, but you can use store-bought ones. If you use flour tortillas, the cooking time may vary slightly.

Make-Ahead: You can prepare the enchiladas in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if they’re cold.

Sauce Consistency: If you prefer a thicker sauce, reduce it by simmering for longer, or if you like it thinner, add a little more stock.

Toppings: Customize your enchiladas with toppings like sour cream, avocado slices, or pickled onions for extra flavor and texture.

Serving Size: This recipe yields about 8-10 enchiladas, depending on how generously you fill them. Adjust the number of tortillas accordingly if you want to make more or fewer.

Spice Level: Always taste the sauce as you season. You can add more cumin or oregano to suit your taste, and adjust the salt and pepper accordingly.

Storing Leftovers: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Nutrition Information:

Nutrition Facts for One Serving (1 enchilada):

Frequently Asked Questions:

Can I use different types of cheese for this recipe?

Yes, you can use different types of melting cheese according to your preference. Cheddar, mozzarella, or a blend of cheeses would work well in these enchiladas.

Can I make the enchilada sauce less spicy?

If you’re looking to reduce the spiciness, you can adjust the number of dried chiles used or even choose milder varieties.

Removing the seeds and membranes from the chiles can also help decrease the heat level.

Is it possible to make the enchilada sauce in advance?

Absolutely, you can prepare the enchilada sauce ahead of time and store it in the refrigerator for a few days.

When you’re ready to use it, gently reheat the sauce on the stovetop before assembling the enchiladas.

Can I make this recipe vegetarian or vegan?

To make this recipe vegetarian, you can omit the cheese or use a plant-based cheese substitute.

For a vegan version, you’ll need to use a vegan cheese alternative and also ensure that the tortillas are free from any animal-derived ingredients.

How do I prevent the tortillas from cracking when rolling them?

To prevent corn tortillas from cracking, you can warm them slightly before rolling.

Follow the recipe’s instructions to either warm them in the oven or microwave, which makes them more pliable and less likely to break.

Can I adjust the level of spiciness in the enchilada sauce?

Yes, you can control the spiciness by varying the amount of dried chiles you use.

Using fewer chiles or removing their seeds and membranes can reduce the heat, while keeping them intact will result in a spicier sauce.

Can I use store-bought enchilada sauce instead of making my own?

Certainly, you can use store-bought enchilada sauce if you prefer a quicker option.

However, making the sauce from scratch allows you to customize flavors and adjust the ingredients to your liking.

What can I substitute for Ancho and Guajillo dried chiles if I can’t find them?

If you can’t find these specific chiles, you can substitute them with other dried chiles that have a similar flavor profile.

For example, New Mexico chiles can work as a substitute for Ancho, and California chiles can be used in place of Guajillo.

Can I prepare the enchiladas in advance and bake them later?

Yes, you can assemble the enchiladas in advance and refrigerate them until you’re ready to bake. Just cover the baking dish with plastic wrap or foil to prevent them from drying out.

Bake them when you’re ready to serve.

What are some alternative toppings for the enchiladas?

While the recipe suggests Queso Fresco and chopped cilantro as toppings, you can get creative with your toppings.

Sour cream, sliced avocado, chopped green onions, or even a drizzle of lime juice can be excellent additions to enhance the flavors.