Cheese Enchiladas
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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.