“Cheese And Onion Enchiladas

Here’s a delicious Cheese and Onion Enchiladas recipe that’s easy to make and full of flavor. This vegetarian dish is rich, cheesy, and perfect for a cozy meal.

🧀 Cheese and Onion Enchiladas Recipe

Ingredients (Serves 4)

For the Enchiladas:

• 10 corn tortillas (or flour if you prefer)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• 1 large yellow onion, finely chopped

• 1 tbsp oil or butter (for sautéing the onion)

• Optional: 1/2 tsp garlic powder or 2 cloves garlic, minced

For the Enchilada Sauce:

• 2 tbsp oil

• 2 tbsp flour

• 2 tbsp chili powder

• 1/2 tsp cumin

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp oregano

• 2 cups vegetable broth

• Salt to taste

• Optional: 1 tbsp tomato paste for richness

Instructions

1. Preheat oven to 375°F (190°C).

2. Prepare the sauce:

   • In a saucepan, heat 2 tbsp oil over medium heat.

   • Whisk in the flour and cook for 1 minute to form a roux.

   • Stir in chili powder, cumin, garlic powder, onion powder, and oregano.

   • Gradually whisk in vegetable broth (and tomato paste if using).

   • Simmer for 5–10 minutes until slightly thickened. Season with salt. Set aside.

3. Prepare the filling:

   • Sauté chopped onions in oil until soft and golden, about 5–7 minutes.

   • Add garlic if using and cook for 1 minute.

   • Remove from heat and mix with 1½ cups of the shredded cheese.

4. Assemble the enchiladas:

   • Warm tortillas slightly so they don’t crack.

   • Spoon some cheese-onion filling into each tortilla and roll them up.

   • Place seam-side down in a greased baking dish.

5. Top and bake:

   • Pour enchilada sauce over the rolled tortillas.

   • Sprinkle the remaining cheese on top.

   • Cover with foil and bake for 15 minutes.

   • Uncover and bake another 10 minutes until bubbly and golden.

6. Serve:

   • Garnish with chopped green onions, cilantro, or sour cream if desired.