Mexican Cheese Enchiladas with Onion

Here’s a classic Mexican Cheese Enchiladas with Onion recipe that’s simple, flavorful, and comforting. These enchiladas are filled with melty cheese, sautéed onions, and covered in a rich red enchilada sauce.

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🌶️ Mexican Cheese Enchiladas with Onion

⭐ Ingredients:

For the enchiladas:

• 12 corn tortillas

• 3 cups shredded cheese (a mix of cheddar and Monterey Jack works well)

• 1 medium white or yellow onion, finely chopped

• 2 tbsp oil (for softening tortillas)

• Fresh cilantro (optional, for garnish)

For the sauce (or use store-bought red enchilada sauce):

• 2 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder (adjust to taste)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1/2 tsp dried oregano

• 1/4 tsp salt

• 2 cups chicken broth or vegetable broth

• 1 small can (8 oz) tomato sauce

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🔥 Directions:

1. Make the sauce (skip if using canned):

1. In a saucepan, heat oil over medium heat.

2. Whisk in flour and cook for 1 minute to make a roux.

3. Stir in chili powder, garlic powder, onion powder, cumin, oregano, and salt.

4. Slowly whisk in broth, then add tomato sauce. Stir well.

5. Simmer for 10 minutes until slightly thickened. Taste and adjust seasoning.

2. Prepare the filling:

1. Sauté chopped onion in a little oil over medium heat until soft and translucent (about 5 minutes).

2. Mix sautéed onions with shredded cheese in a bowl.

3. Prepare tortillas:

1. Lightly fry tortillas in a bit of oil for a few seconds per side until soft and pliable.

2. Drain on paper towels.

4. Assemble the enchiladas:

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of enchilada sauce in the bottom of a baking dish.

3. Fill each tortilla with the cheese-onion mixture, roll it up, and place seam-side down in the dish.

4. Pour remaining sauce over the enchiladas and sprinkle with extra cheese on top if desired.

5. Bake:

1. Cover with foil and bake for 20 minutes.

2. Uncover and bake for an additional 10 minutes until bubbly and slightly golden.

6. Garnish and Serve:

• Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if desired.

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✅ Tips:

• For a smoky kick, add a bit of chipotle powder to the sauce.

• These enchiladas go great with Mexican rice and refried beans.

• You can make them ahead and refrigerate before baking.

Let me know if you want a vegetarian version, a spicier twist, or if you’d like to pair it with a side dish recipe!