Mexican Cheese Enchiladas with Onion are a classic comfort food featuring soft corn tortillas filled with melted cheese, topped with a rich enchilada sauce, and finished with sweet onions. This traditional dish is simple, flavorful, and perfect for a family dinner or special occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
For the Enchiladas
- 12 corn tortillas
- 3 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 medium white onion, finely chopped
- 2 tablespoons vegetable oil
For the Enchilada Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
For Garnish
- Extra chopped onion
- Fresh cilantro
- Sour cream
- Sliced jalapeños
Instructions
Step 1: Prepare the Enchilada Sauce
Heat the oil in a saucepan over medium heat.
Whisk in the flour and chili powder. Cook for 1 minute while stirring continuously.
Gradually add the chicken broth and tomato sauce, whisking until smooth.
Add garlic powder, onion powder, cumin, salt, and black pepper.
Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Remove from heat and set aside.
Step 2: Prepare the Tortillas
Heat the vegetable oil in a skillet over medium heat.
Lightly fry each tortilla for about 10 seconds per side. This softens them and helps prevent cracking.
Place the tortillas on paper towels to absorb excess oil.
Step 3: Assemble the Enchiladas
Preheat the oven to 375°F (190°C).
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Mix the shredded cheeses together.
Place a tortilla on a flat surface and sprinkle with cheese and a small amount of chopped onion.
Roll tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas.
Step 4: Add the Sauce
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining cheese over the top.
Scatter the remaining chopped onion across the enchiladas.
Step 5: Bake
Bake uncovered for 20 to 25 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to rest for 5 minutes before serving.
Step 6: Garnish and Serve
Top with fresh cilantro, sour cream, and sliced jalapeños if desired.
Serve hot and enjoy.
Tips for Success
- Use freshly shredded cheese for the best melting quality.
- White onions provide a traditional flavor, but yellow onions also work well.
- Corn tortillas are more authentic than flour tortillas.
- For extra flavor, add a small amount of diced green chiles to the filling.
- Let the enchiladas rest briefly before serving to help them hold their shape.
Serving Suggestions
Serve these enchiladas with:
- Mexican rice
- Refried beans
- Guacamole
- Fresh salsa
- Shredded lettuce and tomatoes
- Warm tortilla chips
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until heated through.
Recipe Notes
Traditional Mexican-style cheese enchiladas are all about simplicity—soft tortillas, flavorful sauce, plenty of melted cheese, and sweet onions. The combination creates a satisfying meal that has remained a favorite for generations.
