Step back into the Mexican restaurant vibes of your childhood with these Cheese and Onion Enchiladas. They’re a breeze to whip up and deliver that classic, cheesy comfort you crave, drenched in my Texas Enchilada Sauce. Pair them with Frijoles Charros, Mexican Rice, or Green Chile Rice, and you’ve got Tex-Mex perfection on your plate—simple, satisfying, and oh-so-good!
Cheese and Onion Enchiladas Recipe
Cheese and Onion Enchiladas
Equipment
- small skillet
- medium skillet
- large skillet
- casserole dish
- spatula
- baking sheet
- paper towels
- tongs
Ingredients
- 1 cup vegetable oil – plus 1 tbsp
- 1 cup white onion – chopped
- 2 cup Texas Enchilada Sauce
- 12 corn tortillas
- 3 cups cheddar jack cheese – grated
- 1 tbsp cilantro – chopped
Instructions
- Preheat oven to 350℉.
- In a small skillet, heat 1 tbsp vegetable oil over low heat, then add the chopped onions. Sauté until soft, then remove from the heat and set aside.
- In a separate medium skillet, warm up the Texas Enchilada Sauce (made in advance).
- Heat 1 cup vegetable oil in a heavy skillet to 350℉. Using tongs, carefully dip corn tortillas in the hot oil for about 5 seconds, until limp. Place on paper towels to drain.
- After all tortillas have been dipped and drained, dip them in enchilada sauce to coat, then stack them on a baking sheet.
- Remove each sauced tortilla, add 2 tbsp grated cheese and 1 tbsp chopped onion. Roll them up and place them side by side in a casserole dish.
- Ladle the remaining sauce over the enchiladas, and top with the remaining cheese.
- Bake at 350℉ for 15 minutes. Garnish with cilantro and serve hot.
PRIVATE NOTES
Nutrition
More Information
Variations: Mix It Up
These Cheese and Onion Enchiladas are easy to tweak. Craving beef? Stir a couple spoonfuls of taco meat into the filling for a hearty twist—think ground beef seasoned with chili powder and cumin. Prefer a simpler vibe? Skip the chopped onions and go all-in on the cheese. Whether you lean meaty or keep it classic, the Texas Enchilada Sauce ties it all together with that smoky, spicy kick.
Garnishes: Your Call
Top these enchiladas with whatever sings to you. A dollop of sour cream adds cool creaminess, while fresh cilantro brings a bright, herby pop. Pico de Gallo or Roasted Chile Salsa delivers a chunky, fresh bite, and sliced jalapeños crank up the heat. Chopped white onion keeps it traditional with a crisp, sharp edge. Mix and match—garnishing is where you make it yours!
The Full Tex-Mex Spread
No enchilada stands alone—round out the meal with Tex-Mex staples. Serve them alongside Totopos Caseros (homemade tortilla chips) and Pico de Gallo for that crunchy, zesty starter. Pair with Mexican Rice or Green Chili Rice for a fluffy, flavorful base, and don’t skip the beans—Frijoles Charros (cowboy beans) or Frijoles Refritos (refried beans) seal the deal. It’s a plate that screams fiesta, loud and proud.
Reheating: Keep It Fresh
Got leftovers? Store them covered in the fridge for up to two days—they’ll hold up fine. Freezing’s a no-go, though; the corn tortillas turn mushy and sad when thawed. This recipe makes 8 enchiladas, so gauge your crowd—or your appetite—and plan ahead. Reheat gently in the oven or microwave, and they’ll taste almost as good as fresh from the pan. Almost.
Related Recipes
Pico de Gallo
Green Chile Rice
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