Cheese And Onion Enchiladas
Creamy cheese and onion enchiladas with rich homemade sauce, perfect for a comforting Mexican-inspired meal that appeals to cheese lovers and those seeking hearty, flavorful dishes.
Ingredients
Instructions
- Make the cheese sauce by melting margarine in a saucepan.
- Blend in flour, paprika, salt, and milk.
- Cook, stirring constantly, until the mixture is bubbling and thickened.
- Stir in grated cheese until melted and smooth.
- Preheat oven to 350°F (175°C).
- Lightly fry tortillas in salad oil until warm and flexible.
- Spread a portion of cheese sauce on each tortilla, add grated onion, roll up, and place in a baking dish.
- Pour remaining cheese sauce over the assembled enchiladas.
- Bake in the oven for about 20 minutes until bubbly and heated through.
Tips & Substitutions
For a creamier cheese sauce, consider adding cream cheese or sour cream. You can substitute vegetable oil for salad oil if needed. If you prefer a spicier kick, add some jalapeños or diced green chilies to the filling. To save time, use store-bought cheese sauce instead of making your own. This dish pairs well with sides from Mexican recipes.
Serving Suggestions
Serve these enchiladas hot, garnished with fresh cilantro and a dollop of sour cream. They pair wonderfully with a side of Mexican Black Bean Soup or a refreshing Non-Alcoholic Margarita Punch. For a complete meal, consider adding a simple green salad or some guacamole as a side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for 15-20 minutes. You can also microwave individual portions for quicker reheating, but they may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Onion Enchiladas contains roughly 2374 calories, with 17g protein, 122g carbohydrates, and 208g fat. It is an excellent source of dietary fiber (38% of the Daily Value), protein (34% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2453mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in the enchiladas?
Absolutely! Feel free to mix and match your favorite cheeses. Cheddar, Monterey Jack, or even a bit of pepper jack can add a delicious twist to the flavor profile. Using a blend can also enhance the creaminess of the sauce.
How can I make this recipe vegan?
To make this recipe vegan, substitute margarine with vegan butter, use plant-based milk like almond or soy milk, and opt for dairy-free cheese alternatives. Ensure that your tortillas are also vegan-friendly, as some brands may contain animal products.
Can I prepare the enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance! Assemble them and store them in the refrigerator covered with plastic wrap for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven chilled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).