Cheese And Onion Enchiladas Recipe
Corn tortillas filled with cheddar cheese and onions, topped with our homemade red chili sauce (and jalapenos if you want them). Served bubbling hot.
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Ingredients
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Filling
Sauce
Method
Filling Preparation
- 1
- 2
- 3
Fill Tortillas
Once the onions are ready, take a tortilla, add about 1/4 cup of shredded cheddar cheese and a tablespoon of sautéed onions. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas.
Sauce Preparation
- 4
Make the Sauce
In a medium saucepan, combine the tomato sauce, chili powder, garlic powder, cumin, salt, and water. Stir well and bring the mixture to a simmer over medium heat.
- 5
Simmer the Sauce
Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Pour Sauce Over Enchiladas
Once the sauce is ready, pour it evenly over the filled enchiladas in the baking dish. Make sure they are well-coated.
- 8
Add Jalapenos
If desired, sprinkle sliced jalapenos over the top of the enchiladas for added spice.
- 9
- 10
Serve
Remove from the oven, let cool for a few minutes, then serve hot, garnished with additional jalapenos if desired.
