1/1 Photo of Cheese and Onion Enchiladas
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.
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Units: US | Metric
- 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
- 1Preheat oven to 350 degrees.
- 2Grease 1 1/2 quart baking dish.
- 3In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
- 4Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
- 5Dip each tortilla into sauce; place on plate.
- 6Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
- 7Top with remaining sauce and cheese.
- 8Bake until hot 20-25 minutes.
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Nutritional Facts for Cheese and Onion Enchiladas
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 435.7
- Calories from Fat 244
- Total Fat 27.1 g
- Saturated Fat 13.2 g
- Cholesterol 59.3 mg
- Sodium 823.8 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 4.8 g
- Sugars 5.5 g
- Protein 18.1 g