Best Cheese And Onion Enchiladas Recipes

CHEESE AND ONION ENCHILADAS

Cheese and Onion Enchiladas image

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.

Provided by CookingONTheSide

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Preheat oven to 350 degrees.
Grease 1 1/2 quart baking dish.
In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
Dip each tortilla into sauce; place on plate.
Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
Top with remaining sauce and cheese.
Bake until hot 20-25 minutes.

CHEESE, BLACK BEAN, AND ONION ENCHILADAS

CHEESE, BLACK BEAN, AND ONION ENCHILADAS image

Categories Bread Bean Cheese Bake Vegetarian

Yield 10 enchiladas

Number Of Ingredients 8

Ingredients

10 medium flour tortillas
3 cups shreddded cheese
1 can black beans
1/2 onion, chopped
1-2 cups of tomato sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
generous spoon of chili powder

Steps:

In a medium saucepan, mix tomato sauce, oregano, cumin, and chili powder. Boil and then simmer on low for 8-10 minutes. While the sauce is cooking, mix together 2 and a half cups of the cheese, the black beans, and the onion in a bowl. Get two large plates and two 8 by 12 glass pans. Generously layer tomato sauce and tortillas so that each tortilla is covered in sauce. One by one, place the tortillas on the other plate, fill with the cheese mixture, wrap, and place in pans. Bake at 350 for 25 minutes.

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