Cheese & Onion Enchiladas Taste Great
Rolled, Flat, Stacked or Scrambled no matter how you make them, Cheese & Onion Enchiladas are easy to make and Taste Great!
What You Will Need
This requires some very basic and simple ingredients; Cheese, Onion, Enchilada Sauce & Corn Tortillas.
I like to use Tillamook’s Sharp Cheddar it is my favorite and it packs a lot of flavor in a same amount of cheese, in this recipe I use yellow or white onions, but you can use green onion if you like. If you have been following us you might remember that we have a quick and easy Enchilada Sauce recipe you can make for these.
Most People Learned To Make Rolled Enchiladas
Maybe like me, you learned to make rolled enchiladas, it wasn’t until we lived in Texas that I even saw a flat or stacked enchilada. Then it made perfect sense, why roll them when stacking is so much faster and easier.
Make One Or A Dozen
When making enchiladas I used to think that I had to make a casserole dish full to make them, but why? Why not make just the number you need at a time? Not having access to my Microwave (probably a blessing in disguise) here I am making them one at a time on the stove, and you can make more at a time depending on how many your skillet will hold.
I don’t want to discourage you from making a huge dish of them and baking them in the oven, if that is what you need, just wanted to bring up the idea that you don’t have too, if you only want one or two.
Grate Cheese & Chop Onion
Just grate about 3/4 of a cup of cheese and chop about 2 tablespoons of onion fine, mine below are a little larger than I would like.
Heat Some Enchilada Sauce
Start by heating some sauce in a skillet, I don’t measure just enough to wet the tortillas, about 1/4 cup of sauce. This works best if you have your enchilada sauce already made, but if you don’t you can whip up a batch very fast following our 10 Minute Red Enchilada Sauce recipe.
Wet & Cover The Tortillas With Sauce
One by one dip two tortillas in the hot enchilada sauce, turning to cover both sides. Put one in the bottom of the pan with the rest of the sauce, then add cheese and chopped onion on the bottom tortilla, cover with the second tortilla, and add more cheese some onion.
Melting The Cheese
If the pan seems dry add a little more sauce cover and heat till the cheese melts. When melted remove and plate, eat and enjoy!
Making A Dozen
When Making A Dozen at a time you will need a dozen corn tortillas, one pound of cheese or 4 cups, a whole large onion, or many green ones chopped, 2-1/2 cups of enchilada sauce, if you like it saucy make extra sauce, maybe half of the recipe more. I have not tested this recently but am giving my best guess based on making them myself and other recipes I have found if you like more, cheese plan to have more.
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