Ingredients for Cheese And Onion Enchiladas
- Jalapeno Jack Cheese
- Cheddar Cheese
- Queso Fresco
- Olive Oil
- Sweet Onions
- Ground Coriander
- Ground Cumin
- 1 tablespoon hot sauce
- Salt And Pepper
- Corn Tortillas
- 1 large onion, diced
- 1 jalapeño pepper, diced
- 2 cloves garlic, minced
- Chipotle Chile In Adobo
- Tomatoes
- 1 cup chicken stock
- 1 teaspoon cumin
- 1 teaspoon coriander
- Oregano
- Cinnamon
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How to Make Cheese And Onion Enchiladas
- **Filling:**
- Dice 1 large onion.
- In a medium saute pan, saute diced onion in 2 tablespoons oil over medium heat until tender and slightly caramelized (4-6 minutes).
- Season with 1 teaspoon coriander, 1 teaspoon cumin, 1 tablespoon hot sauce, salt, and pepper to taste.
- Let onion mixture cool completely. Set aside.
- Combine cooled onion mixture with: 8 oz Monterey Jack cheese, 8 oz cheddar cheese, 4 oz pepper jack cheese (shredded). Mix well.
- Warm corn tortillas (about 6-8) briefly in a dry skillet to make them pliable.
- Fill each tortilla with approximately 2/3 cup of the cheese and onion mixture and roll tightly.
- **Sauce:**
- Dice 1 medium onion and 1 jalapeño pepper.
- Mince 2 cloves garlic.
- In a 2-quart saucepan, saute diced onion in 2 tablespoons oil over medium heat until tender (3-5 minutes).
- Add diced jalapeño and garlic; cook for 2 minutes more.
- Stir in 28 oz canned crushed tomatoes, 1 cup chicken stock, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon chili powder, salt, and pepper to taste.
- Simmer for 15 minutes.
- Puree the sauce using an immersion blender or in a regular blender until smooth. Strain to remove solids if desired.
- **Assembly & Baking:**
- Preheat oven to 350°F (175°C).
- Lightly oil a 9x13 inch casserole dish.
- Arrange filled enchiladas in the prepared dish in a single layer.
- Pour sauce evenly over enchiladas.
- Top with remaining 2 oz each of Monterey Jack and cheddar cheese (shredded).
- Bake covered for 15-20 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
29g
Fat
120g
Carbs
13g
