These Cheese and Onion Enchiladas are an easy, comforting dinner made with warm corn tortillas, sweet sautéed onions, plenty of melted cheese, and a flavorful red enchilada sauce. They’re simple enough for a weeknight meal but satisfying enough for a family dinner or gathering.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
6 servings
Equipment
- 9×13-inch baking dish
- Large skillet
- Medium saucepan
- Cutting board
- Sharp knife
- Tongs
- Mixing spoon
- Measuring cups and spoons
Ingredients
For the Enchiladas
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter or vegetable oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1 cup tomato sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping
- ½ cup shredded Monterey Jack or cheddar cheese
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Sour cream or Mexican crema, optional
- Sliced jalapeños, optional
Instructions
1. Cook the Onions
Heat the butter or oil in a large skillet over medium heat.
Add the sliced onions and sprinkle with salt.
Cook for 8–10 minutes, stirring occasionally, until the onions are soft, translucent, and lightly golden.
Add the cumin, garlic powder, and black pepper.
Cook for another 1 minute, then remove from the heat.
For sweeter, deeper-flavored onions, continue cooking them over medium-low heat for another 10–15 minutes until nicely caramelized.
2. Prepare the Enchilada Sauce
Heat the oil in a saucepan over medium heat.
Whisk in the flour and cook for about 1 minute.
Add the chili powder, cumin, garlic powder, and oregano.
Stir for about 30 seconds.
Slowly pour in the broth while whisking to prevent lumps.
Add the tomato sauce, salt, and pepper.
Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally.
The sauce should be smooth and slightly thickened.
3. Warm the Tortillas
Preheat the oven to 375°F (190°C).
Warm the corn tortillas one at a time in a dry skillet for about 15–20 seconds per side.
Keep the tortillas covered with a clean towel while you work.
This step is important because warm tortillas roll much more easily without cracking.
4. Prepare the Filling
In a bowl, combine:
- 2 cups Monterey Jack cheese
- ¾ cup cheddar cheese
- All of the sautéed onions
Mix gently.
Reserve the remaining cheese for the top.
5. Assemble the Enchiladas
Spread about ½ cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
Place one warm tortilla on a work surface.
Add approximately ⅓ cup of the cheese-and-onion filling down the center.
Roll it tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas.
6. Add the Sauce and Cheese
Pour the remaining enchilada sauce evenly over the tortillas.
Sprinkle the remaining cheese over the top.
Make sure the edges of the tortillas are covered with sauce to help keep them moist during baking.
7. Bake
Bake uncovered for 20–25 minutes, until the cheese has melted completely and the sauce is bubbling around the edges.
For a golden, lightly browned top, broil for 1–2 minutes at the end. Watch carefully because the cheese can burn quickly.
8. Garnish and Serve
Remove from the oven and let the enchiladas rest for 5 minutes.
Sprinkle with green onions and fresh cilantro.
Serve with sour cream or Mexican crema and sliced jalapeños if desired.
Ingredient Notes
Corn tortillas: Corn tortillas provide the traditional texture and flavor. Always warm them before rolling.
Cheese: Monterey Jack melts beautifully and provides a creamy texture, while cheddar adds stronger flavor. Oaxaca cheese or a Mexican cheese blend can also be used.
Onions: Yellow onions become naturally sweet as they cook. White onions can be substituted for a sharper flavor.
Chili powder: Use a chili powder blend rather than pure ground chile if you want a balanced enchilada sauce.
Tips for the Best Enchiladas
- Warm the tortillas before rolling to prevent them from cracking.
- Don’t overfill the tortillas.
- Cook the onions until they’re genuinely soft for the best texture.
- Cover the tortillas generously with sauce.
- Use freshly shredded cheese when possible because it melts more smoothly.
- Let the enchiladas rest for a few minutes after baking so they are easier to serve.
Variations
Green Chile Cheese Enchiladas
Add 1 cup chopped roasted green chile to the onion and cheese mixture.
Spicy Cheese and Onion Enchiladas
Add finely diced jalapeños or serrano peppers to the sautéed onions.
Bean and Cheese Enchiladas
Spread a thin layer of refried beans over each tortilla before adding the cheese and onions.
Creamy Enchiladas
Stir ½ cup sour cream or Mexican crema into the finished enchilada sauce before pouring it over the tortillas.
Black Bean Enchiladas
Add seasoned black beans to the filling for extra protein and texture.
What to Serve With Cheese and Onion Enchiladas
Serve these enchiladas with:
- Mexican rice
- Refried beans
- Black beans
- Pico de gallo
- Guacamole
- Fresh avocado
- Mexican street corn
- Simple green salad
- Pickled jalapeños
Nutrition Facts
Approximate per serving:
- Calories: 430
- Protein: 18g
- Carbohydrates: 37g
- Fat: 25g
- Fiber: 5g
- Sugar: 6g
- Sodium: 790mg
Nutrition values are estimates and will vary according to the brands and exact ingredients used.
Storage
Store leftover enchiladas in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat at 350°F (175°C) until warmed through.
You can also prepare the enchiladas a day ahead. Assemble them, cover tightly, refrigerate, and bake when ready. Add several extra minutes to the baking time if they’re cold from the refrigerator.
Final Tip
The secret to truly delicious Cheese and Onion Enchiladas is simple: slowly cook the onions, use plenty of flavorful sauce, and choose cheeses that melt well. The combination of sweet, tender onions and gooey cheese inside soft corn tortillas makes this an easy comfort-food favorite.