Cheese & Onion Enchilada (2) Recipe
Make Cheese & Onion Enchilada (2) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Enchiladas
Method
Filling Preparation
- 1
Sauté the Onion and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- 2
Add Spinach and Cheese
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let it cool slightly. Stir in the softened cream cheese, grated cheddar cheese, cumin powder, salt, and black pepper until well combined.
Enchilada Assembly
- 3
Prepare the Tortillas
Preheat your oven to 375°F (190°C). In a separate shallow dish, pour half of the enchilada sauce.
- 4
Fill the Tortillas
Take a corn tortilla and spoon about 2-3 tablespoons of the cheese and onion filling into the center. Roll the tortilla tightly and place it seam-side down into the dish with enchilada sauce. Repeat this process with the remaining tortillas and filling.
- 5
Top with Sauce and Cheese
Once all tortillas are placed in the dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
- 6
Bake the Enchiladas
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- 7