CHEESE AND ONION ENCHILADAS
This is a simple, rewarding recipe for a batch of Cheese and Onion Enchiladas. I used Ancho and Guajillo chiles for this batch and they were delicious!
Provided by Mexican Please
Number Of Ingredients 16
Steps:
- Start by rinsing and de-stemming the tomatoes. Roast them in the oven (400F) for 20 minutes or until you need them.
- 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.
- 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.
- 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.
- 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.
- 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.
- Shred 1/2 lb. of melting cheese (I used Jack) and finely chop 1/2 an onion for the insides of the enchiladas.
- 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.
- 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.
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1407 mg, Fiber 14 g, Sugar 19 g, ServingSize 1 serving
CHEESE AND ONION ENCHILADAS
When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.
Provided by CookingONTheSide
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease 1 1/2 quart baking dish.
- In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
- Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
- Dip each tortilla into sauce; place on plate.
- Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
- Top with remaining sauce and cheese.
- Bake until hot 20-25 minutes.
CHEESE & ONION ENCHILADAS
Handed down from my first mother-in-law from Oklahoma in 1960. it is prepared kinda backward but tastes great to me. I make around 20 at a time,eat some and freeze the rest in portions.
Provided by lewelbrooks
Categories Low Protein
Time 40m
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350f.
- heat sauces together in 6" minimum diameter saucepan.
- heat a tablespoon of oil in a 6" minimum diameter frying pan.
- With tongs, immerse a tortilla in the sauce then put it in the frying pan for a few seconds, flip it over for a few seconds then lay it in a baking sheet.
- Repeat, putting a little oil into the pan for each tortilla until you have a stack of tortillas.
- Put desired amount of cheese, then onions on the tortilla, fold it and lay it seam down.When you have enough of them, spoon some sauce over them and sprinkle with cheese to your liking.Shove the pan in the oven for 10 min.to melt the cheese. To serve,put a serving of enchiladas on a plate with some cheese- sprinkled runny refried beans and heat 5 minute in oven.
Nutrition Facts : Calories 33.7, Fat 1.2, Sodium 646.2, Carbohydrate 5.4, Fiber 0.9, Sugar 1.8, Protein 0.6
CHEESE & ONION ENCHILADAS
These are simple, but tasty, and lend themselves well to customization. I often add taco meat or shredded beef. Adjust amounts and ingredients to your personal tastes.
Provided by winsomebulldog
Categories Cheese
Time 50m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Soften tortillas in a hot pan or the microwave.
- Combine onion, olives, and 4 cups of cheese.
- Top each tortilla with equal amount of mixture.
- Roll and insert toothpick to hold in place, or place seam side down in a greased 13" x 9" pan.
- Pour enchilada sauce over top.
- Sprinkle with extra 1 cup of cheese.
- Bake at 350 degrees, uncovered, for 35 minutes.
Nutrition Facts : Calories 516.4, Fat 31, SaturatedFat 18.3, Cholesterol 83.8, Sodium 1423.9, Carbohydrate 33.1, Fiber 5.4, Sugar 8.3, Protein 27.8
CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE
Make and share this Creamy Chicken Enchiladas With Alfredo Sauce recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 55m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly brown chicken in skillet with oil.
- After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
- Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
- Add in spices while it is cooking.
- Preheat oven to 385.
- Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
- Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
- Add in sliced jalapenos and 1/2 the cilantro.
- Shredd the chicken with 2 forks.
- Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
- In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
- Pour that over the top of all of the enchillada rolls.
- Sprinkle with the mozzarella cheese and cover with tin foil.
- Bake for 30 minutes.
- In the last 5 minutes, remove the tin foil and allow to brown in oven.
- Top with shredded lettuce, tomatoes, cilantro and sour cream.
Nutrition Facts : Calories 432.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 78.3, Sodium 833.7, Carbohydrate 30.3, Fiber 2.9, Sugar 4, Protein 29.2
ONION & 3-CHEESE ENCHILADAS
This recipe appeared 06/09/06 on the ABC News site. It is from the former chef at the White House who had served the Clintons for eight years and the Bushes for four. He said it was a favorite of both families. It is delicious!
Provided by Big Bill in Big D
Categories One Dish Meal
Time 50m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 22
Steps:
- Filling:.
- In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
- Season with coriander, cumin, hot sauce and S&P.
- Let onion mix cool to room temperature, and hold to fill enchiladas.
- Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
- 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.
- Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
- Sauce:.
- In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
- Add diced jalapeno and garlic and cook 2 minutes more.
- Add tomatotes, stock and all seasonings; let simmer 15 minutes.
- Puree and strain the sauce and hold for service.
- To assemble the dish:.
- Preheat oven to 350 degrees.
- Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
- Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
- Serve hot.
CHEESE, CHEESE & ONION, BEEF & CHEESE ENCHILADA FILLINGS
This is the filling to my Enchilada Sauce Recipe. The amounts of each is just estimates. This all depends on how much you put in each tortilla, how big your tortillas are and if you use just one, two or all three choices. If you make all three you can use toothpicks to mark which one is which. None for one, flat for another and round for the last.
Provided by Creation In Hope
Categories Cheese
Time 35m
Yield 4-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix your ingredients, Fill your tortillas with a moderate line of one of the above selections, Fold in half twice, Place in greased cake pan, Sprinkle cheese on top and bake at 350 degrees.
Nutrition Facts : Calories 1349.9, Fat 96.2, SaturatedFat 57.2, Cholesterol 293.8, Sodium 3362.1, Carbohydrate 30.1, Fiber 0.2, Sugar 0.8, Protein 90.5
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