Cheese And Onion Recipe
Three corn tortilla enchiladas covered in red chili sauce and topped with Mexican blend cheese, then topped with pico de gallo.
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Ingredients
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Enchiladas
Pico de Gallo
Method
Enchiladas Preparation
- 1
- 2
Assemble the Enchiladas
Lay a corn tortilla flat, place 1/3 of the sautéed onion and 1/3 of the Mexican blend cheese in the center, then roll the tortilla tightly around the filling. Repeat with the remaining tortillas.
- 3
Add Sauce
Preheat the oven to 350°F (175°C). Spread 1/3 of the red chili sauce on the bottom of a baking dish. Place the rolled enchiladas seam-side down in the dish, then pour the remaining red chili sauce over the top. Sprinkle the remaining Mexican blend cheese over the sauce.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Pico de Gallo Preparation
- 5
- 6
Serve
Spoon the pico de gallo over the baked enchiladas before serving.