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.
- 2 tablespoons oil
- 2 onions, chopped
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
- 2 cups shredded cheddar cheese (or monterey and colby)
- 1 (8 ounce) can tomato sauce
- 3⁄4 teaspoon chili powder
- 8 corn tortillas or 8 flour tortillas
- 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.