Cheese Enchiladas are a fast, cheap, and filling meal to make on busy weeknights or to serve a crowd. This dish is kid-friendly and freezes beautifully, making it a go-to 30-minute meal!
- 1/2 White Onion (Sliced)
- 1 Tbsp Olive Oil
- 6-8 Tortillas (corn or flour)
- 3 Cups Red Enchilada Sauce
- 5 Cups Shredded Mexican Cheese
Coat a 9x13 glass casserole pan with 1/4 cup of red enchilada sauce. Preheat the oven to 400 degrees F. Pour 1 cup of enchilada sauce in a heavy-bottomed pan for dipping after frying the tortillas. Set aside.
Heat a skillet on medium-high. Add the olive oil and brown the sliced onions for 2-3 minutes. Remove onions from the pan and set aside in a bowl. Working with one tortilla at a time, use the same skillet and oil (you may need to add an extra tablespoon if your pan has dried out) to fry a tortilla for 20-30 seconds on each side.
Dip the tortilla in the pan of enchilada sauce and transfer to a plate for assembling. Add the onions and a handful of cheese. Roll up the tortilla and place it seam side down in the pan. Repeat the frying, dipping, and assembling process until the casserole dish has been filled.
Pour the remaining enchilada sauce on top and sprinkle with cheese. Bake for 12-15 minutes or until the cheese is melted and sauce is bubbly.
- To make your own Mexican cheese blend, use a combination of shredded Monterey Jack, Cheddar, Colby, and Asadero cheeses.
- To freeze these enchiladas, make and assemble as per the instructions up until it's time to bake in the oven. Place the enchiladas in a freezer-safe pan and cover with foil. When you're ready to eat them, bake at 400F for 15-20 minutes.