Recipe Introduction: Traditional Mexican Cheese Enchiladas with Onion
Discover the authentic taste of Mexico with these traditional Mexican Cheese Enchiladas with Onion, a dish that perfectly balances creamy melted cheese with sweet, caramelized onions wrapped in soft corn tortillas. This time-tested recipe for Mexican Cheese Enchiladas with Onion brings together simple ingredients to create extraordinary flavors that will transport your taste buds straight to a Mexican cocina. The secret to perfect Mexican Cheese Enchiladas with Onion lies in using quality cheese, properly softened tortillas, and a homemade enchilada sauce that adds depth and richness to every bite. These Mexican Cheese Enchiladas with Onion are ideal for family dinners, potluck gatherings, or whenever you crave authentic Mexican comfort food.
Storage Options
Store leftover Mexican Cheese Enchiladas with Onion in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze the enchiladas for up to 3 months. To reheat, cover with foil and bake at 350°F for 15-20 minutes if refrigerated, or 25-30 minutes if frozen. Individual portions can be microwaved for 1-2 minutes, though oven reheating maintains the best texture.
Summary
These Mexican Cheese Enchiladas with Onion feature soft corn tortillas filled with a mixture of melted Mexican cheeses and sautéed onions, topped with a rich red enchilada sauce and baked until bubbly. The recipe serves 4-6 people and takes approximately 45 minutes to prepare and cook, making it perfect for a satisfying weeknight meal that brings authentic Mexican flavors to your table.
Equipment
- Large skillet or comal for heating tortillas
- Medium saucepan for enchilada sauce
- 9×13 inch baking dish
- Small saucepan for sautéing onions
- Mixing bowls
- Measuring cups and spoons
- Cheese grater (if using block cheese)
- Tongs for handling tortillas
- Aluminum foil
Ingredients
For the Enchilada Sauce:
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cups chicken or vegetable broth
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- Salt to taste
For the Enchiladas:
- 12 corn tortillas
- 3 cups Mexican cheese blend, shredded (or combination of Monterey Jack and Cheddar)
- 1 large white onion, thinly sliced
- 2 tablespoons vegetable oil
- 1/2 cup Mexican crema or sour cream
- 1/4 cup white onion, finely diced (for garnish)
- 2 tablespoons fresh cilantro, chopped
- Queso fresco for crumbling (optional)
Instructions
- Prepare the enchilada sauce: Toast the dried chiles in a dry skillet for 30 seconds per side. Place in a saucepan with broth and simmer for 10 minutes until softened. Blend with garlic, cumin, oregano, and salt until smooth. Strain and set aside.
- Sauté the onions: Heat 1 tablespoon oil in a skillet over medium heat. Cook sliced onions for 8-10 minutes until soft and lightly caramelized. Season with salt and set aside to cool.
- Prepare tortillas: Heat remaining oil in a large skillet. Lightly fry each tortilla for 10-15 seconds per side until pliable. Alternatively, wrap in damp paper towels and microwave for 30 seconds.
- Assemble enchiladas: Preheat oven to 375°F. Spread a thin layer of enchilada sauce in the baking dish. Fill each tortilla with 2-3 tablespoons cheese and a portion of sautéed onions. Roll tightly and place seam-side down in the dish.
- Add sauce and cheese: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese, ensuring even coverage.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and lightly golden.
- Garnish and serve: Let cool for 5 minutes. Garnish with Mexican crema, diced onions, cilantro, and crumbled queso fresco if desired.
Notes
The key to perfect Mexican Cheese Enchiladas with Onion is properly softening the tortillas to prevent cracking during rolling. If tortillas seem dry, briefly dip them in warm enchilada sauce before filling. The enchilada sauce can be made up to 3 days ahead and refrigerated. For authentic flavor, use Mexican cheeses like Oaxaca, Monterey Jack, or a Mexican cheese blend rather than processed American cheese.
Tips for Success
Warm tortillas are essential for easy rolling without breaking. Keep tortillas covered with a damp towel while assembling to prevent drying out. Don’t overfill tortillas, as this makes rolling difficult and can cause them to open during baking. For extra flavor, lightly char the onions for a subtle smoky taste. Save some enchilada sauce for serving alongside the finished dish, as some guests prefer extra sauce.
Additional Tips and Variations
For a spicier version, add jalapeño slices to the onion mixture or include chipotle peppers in the sauce. Vegetarians can add sautéed bell peppers, mushrooms, or spinach to the cheese and onion filling. For a heartier meal, serve with Mexican rice and refried beans. To make ahead, assemble the enchiladas without baking, cover tightly, and refrigerate up to 24 hours before baking. You can substitute the homemade sauce with quality store-bought enchilada sauce if time is limited.
Frequently Asked Questions (FAQ)
Q: Can I use flour tortillas instead of corn tortillas? A: While traditional Mexican Cheese Enchiladas with Onion use corn tortillas, flour tortillas work but will create a different texture and flavor profile.
Q: How do I prevent the tortillas from breaking when rolling? A: Ensure tortillas are properly warmed and pliable. If they’re still cracking, briefly steam them or dip in warm enchilada sauce.
Q: Can I make this recipe dairy-free? A: Yes, substitute with dairy-free Mexican-style cheese alternatives and use coconut cream instead of Mexican crema.
Q: What’s the best cheese combination for Mexican Cheese Enchiladas with Onion? A: A blend of Monterey Jack and sharp Cheddar works well, or use authentic Mexican cheeses like Oaxaca and Manchego.
Q: How spicy are these enchiladas? A: The guajillo and ancho chiles provide mild to moderate heat with rich flavor rather than intense spiciness.
Conclusion
These authentic Mexican Cheese Enchiladas with Onion offer a perfect introduction to traditional Mexican cuisine, combining simple ingredients with time-honored techniques to create a dish that’s both comforting and flavorful. The sweet caramelized onions paired with melted cheese and wrapped in soft corn tortillas, then bathed in rich enchilada sauce, create a harmony of textures and tastes that exemplify the best of Mexican home cooking. Whether you’re cooking for family or entertaining guests, this recipe for Mexican Cheese Enchiladas with Onion delivers restaurant-quality results that will have everyone asking for seconds. The beauty of this dish lies not just in its incredible flavor, but in its ability to bring people together around the dinner table, sharing in the joy of authentic Mexican cuisine made with love and care.