Recipe: Easy Cheesy Enchiladas

IMG_2712.jpgI love enchiladas. I seldom get them when we get Mexican take-away because they aren’t baked, so the cheese isn’t melty. And really, life is primarily about melty, gooey cheese.

The other night, I had a hankering for melty cheese, so I rifled through the cupboard and discovered that we had all the fixins’ for cheese enchiladas. I added caramelized onions, because… why not?

This recipe is easy to make, vegetarian, gluten-free,  and can be made vegan if you use dairy-free cheese.

Ingredients:

  • 1 medium white onion, chopped
  • 1T. butter or olive oil
  • 12 corn tortillas
  • 1 can enchilada sauce, approx 24 -26 oz (I prefer green) Las Palmas is my favorite brand
  • 12 pepper jack cheese sticks
  • 1/2 c. shredded cheese (I used cheddar, but Mexican cheese blend works great)

Directions:

  1. In a pan, cook onion in butter/oil on medium low for 10-15 minutes, stirring frequently.once onions are golden brown, remove from heat and set aside.
  2. Once onions are cool, add to enchilada sauce. Pour 1/2 of sauce into the bottom of a baking dish. Sprinkle with 1/2 of shredded cheese.
  3. Place 1 cheese stick at the edge of a corn tortilla and roll the tortilla around the cheese. Place in the baking dish, flap side down.
  4. Continue until the baking dish is full.   I do one layer, but depending on how many people you need to fee, you might do two layers.
  5. Pour remaining sauce on top of enchiladas, top with remaining shredded cheese.
  6. Bake at 350 for 20-30 minutes, until cheese is bubbly and edges of tortillas are crisp.

 

I serve with beans, rice, and Mexican Cesar salad. They make great leftovers too- not that it will last.