Cheese and Onion Enchiladas
Mexican Restaurant style 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.
Nutrition
Calories: 563kcal | Carbohydrates: 43g | Protein: 26g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 822mg | Potassium: 352mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 4mg | Calcium: 713mg | Iron: 2mg
