I 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.
- 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)
- 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.
- 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.
- 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.
- 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.
- Pour remaining sauce on top of enchiladas, top with remaining shredded cheese.
- 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.