Cheese and Onion Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 1 1/2 quart baking dish.
3. In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
4. Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
5. Dip each tortilla into sauce; place on plate.
6. Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
7. Top with remaining sauce and cheese.
8. Bake until hot 20-25 minutes.
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