Cheese And Onion Enchiladas (yes, It's Vegetarian) 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
Red Chili Sauce
Method
Preparation of Filling
- 1
Chop the Onion
Finely chop the medium onion and set aside.
- 2
Preparation of Red Chili Sauce
- 3
Combine Sauce Ingredients
In a saucepan, combine the tomato sauce, chili powder, garlic powder, onion powder, cumin, salt, and water. Stir well to combine.
- 4
Simmer the Sauce
Bring the sauce to a simmer over medium heat, stirring occasionally for about 10 minutes. Adjust seasoning if necessary.
Assembling the Enchiladas
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 6
Fill the Tortillas
Take a corn tortilla, add a generous amount of the cheese and onion mixture to the center, and roll it up tightly. Place the rolled tortilla seam-side down in a baking dish.
- 7
Repeat Filling
Continue filling and rolling the remaining tortillas, placing them snugly in the baking dish.
Baking
- 8
Top with Sauce
Pour the prepared red chili sauce evenly over the enchiladas in the baking dish. If desired, sprinkle jalapeño slices on top.
- 9
Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to bubble and brown slightly.
Serving
- 10
Serve Hot
Remove from the oven and let cool for a few minutes. Serve the enchiladas hot, garnished with additional jalapeños if desired.
