Homemade Cheese and Onion Enchiladas: Your Ultimate Guide to Cheesy Tex-Mex Perfection
There’s nothing quite like the comforting embrace of a warm, cheesy enchilada, and these homemade cheese and onion enchiladas are a true testament to classic Tex-Mex flavors. Bursting with rich, savory goodness, they feature traditional corn tortillas generously filled with a creamy cheese and green onion mixture, all smothered in a vibrant, made-from-scratch red enchilada sauce. This recipe brings the authentic taste of your favorite Mexican restaurant right into your kitchen, providing a deeply satisfying meal that’s perfect for family dinners or a cozy night in. The combination of melty cheese, aromatic green onions, and the subtly spicy, rich red sauce creates a harmonious symphony of flavors and textures that will have everyone reaching for seconds.
Making enchiladas from scratch might seem daunting at first, but with our straightforward instructions and helpful tips, you’ll discover just how simple and rewarding it can be. The effort of preparing your own red enchilada sauce truly elevates this dish, providing a depth of flavor that canned versions simply cannot match. Paired with the rustic charm of corn tortillas, these enchiladas offer a delicious and heartwarming experience that celebrates authentic Mexican cuisine.
⏲️ Time Needed to Create Delicious Enchiladas
Crafting these delectable cheese and onion enchiladas is surprisingly efficient. You’ll spend approximately 15 minutes on active preparation, which includes chopping your fresh green onions, mixing the creamy cheese filling, and assembling the enchiladas. The remaining time is dedicated to baking, allowing the flavors to meld beautifully and the cheese to become wonderfully gooey. With a baking time of about 40 minutes, your oven does most of the heavy lifting. This means your total time from start to a piping hot, ready-to-serve meal is just under an hour, making it an excellent choice for a flavorful weeknight dinner that feels special without requiring hours in the kitchen.
🥘 Essential Ingredients for Homemade Cheese Enchiladas
The beauty of this cheese and onion enchilada recipe lies in its simplicity and reliance on fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors that make this dish a favorite.
- Green Onions: Also known as scallions, these provide a fresh, mild onion flavor and a vibrant green color. They are essential for both the filling and as a garnish.
- Sour Cream: This adds a delightful tang and creamy texture to the cheese filling, helping to bind it together and enrich the overall flavor profile.
- Shredded Mexican Blend or Quesadilla Cheese: A good melting cheese is key. A Mexican blend often includes Monterey Jack, Cheddar, and other varieties that melt beautifully. Quesadilla cheese (or Oaxaca cheese if you can find it) offers a traditional, creamy melt.
- Homemade Enchilada Sauce: While convenient, canned sauce can’t compare to the rich, nuanced flavor of a homemade version. Our recipe is easy to make and forms the soul of these enchiladas.
- Corn Tortillas: Traditionally, corn tortillas are used for their authentic flavor and texture. They absorb the sauce wonderfully and provide a sturdy base for the rich filling.
For the homemade red enchilada sauce, you’ll need standard pantry staples like tomato sauce, oregano, garlic powder, chili powder, and onion powder. These spices combine to create a deeply flavorful sauce that’s far superior to any store-bought alternative. The exact measurements are detailed in the recipe card below, ensuring you have everything needed for a truly authentic taste.
📋 Step-by-Step Instructions for Perfect Enchiladas
Follow these detailed steps to create your own batch of irresistible cheese and onion enchiladas. Each step is designed to ensure a smooth cooking process and a delicious outcome.
1. Prepare the Enchilada Sauce: Begin by combining all the ingredients for your homemade red enchilada sauce in a saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for about 10 minutes. This simmering time is crucial as it allows the spices to bloom and the flavors to fully meld, resulting in a rich, aromatic sauce that will be the heart of your enchiladas. While the sauce is simmering, preheat your oven to 350°F (175°C).
2. Chop the Green Onions: While your sauce is simmering, wash and finely chop the green onions. It’s important to reserve about 2 chopped green onions for a fresh, vibrant garnish later. The rest will be incorporated into the creamy cheese filling, providing a pleasant crunch and a burst of mild onion flavor that complements the richness of the cheese.
3. Prepare the Cheese Filling: In a medium-sized bowl, combine all the chopped green onions (except for the reserved garnish), sour cream, and 2 cups of the shredded Mexican blend cheese. Mix these ingredients thoroughly until they are well combined and form a thick, creamy filling. This mixture will be the savory core of your enchiladas, offering a delightful contrast to the rich red sauce.
4. Sauce the Baking Pan: Pour approximately one-third of your freshly made enchilada sauce into the bottom of a 9×12 inch baking pan. Spread it evenly to create a foundational layer. This layer of sauce is vital; it helps prevent the tortillas from sticking, infuses them with flavor, and keeps them soft and pliable as they bake, rather than becoming dry or crispy.
5. Fill and Roll the Tortillas: Take one corn tortilla at a time and spoon an even amount of the cheese and onion mixture down its center line. Carefully fold the two unfilled sides of the tortilla towards the center, overlapping them to create a neat roll. Place the enchilada, folded side down, into the prepared baking pan. Arrange them snugly next to each other in a single layer. Tip for Tortillas: If your corn tortillas are stiff and prone to breaking, gently warm them beforehand. You can do this by wrapping them in a damp paper towel and microwaving for 15-30 seconds, or by steaming them briefly over boiling water. This makes them much more flexible and easier to roll without tearing.
6. Add More Sauce and Bake (First Round): Once all your enchiladas are neatly arranged in the pan, pour the remaining homemade enchilada sauce generously over the top, ensuring each enchilada is well coated. This top layer of sauce will seep into the tortillas, making them incredibly moist and flavorful. Place the pan in your preheated oven and bake for 30 minutes. During this initial baking period, the enchiladas will cook through, the flavors will deepen, and the tortillas will soften beautifully.
7. Final Cheese Topping and Bake: After 30 minutes, remove the enchiladas from the oven. Sprinkle the remaining shredded cheese over the top of the sauced enchiladas, ensuring a rich, cheesy crust. Then, scatter the reserved chopped green onions over the cheese. Return the pan to the oven and continue baking for another 10 minutes, or until the cheese is completely melted, bubbly, and slightly golden. This final bake creates that irresistible golden-brown topping that is characteristic of perfect enchiladas.
Serve your glorious homemade cheese and onion enchiladas hot, perhaps with a dollop of extra sour cream or a sprinkle of fresh cilantro. Enjoy the amazing flavors and the satisfaction of a meal made with love!
❓ Frequently Asked Questions About Enchiladas
Absolutely! While the rich, earthy flavor and traditional texture of corn tortillas are preferred by many for authentic enchiladas, flour tortillas are a perfectly acceptable and delicious substitution. Flour tortillas tend to be softer and more pliable, making them easier to roll, especially for beginners. Keep in mind they might absorb slightly less sauce than corn tortillas and offer a different, perhaps milder, flavor profile to the finished dish.
Of course! Our homemade enchilada sauce recipe is not only more budget-friendly but also offers a depth of flavor that’s hard to beat. However, if time is a constraint, canned sauce is a convenient alternative. For red enchilada sauce, many home cooks and families, including mine, find Old El Paso red enchilada sauce to be a reliable choice. It comes in mild, medium, and hot variations, so you can choose according to your preference for spice. Just be sure to check the sodium content if you’re mindful of that.
Yes, you can certainly use a green (verde) sauce instead of a red (roja) sauce for your cheese enchiladas. Both offer distinct and delightful flavors. Roja sauce typically has a tomato or chili powder base, resulting in a richer, slightly sweeter, and sometimes spicier profile. Verde sauce, made from tomatillos and green chilis, tends to be tangier, brighter, and can range from mild to quite spicy depending on the chilis used. The choice is purely a matter of personal preference, offering a different but equally delicious experience.
In authentic Mexican cuisine, cheeses like Oaxaca cheese, also known as quesillo, are often favored for enchiladas. Oaxaca cheese is a white, semi-hard cheese that melts beautifully into a creamy, stringy texture, making it ideal for fillings. Queso quesadilla, labeled as ‘quesadilla cheese’ in English, is another creamy white cheese that melts exceptionally well. Since these traditional Mexican cheeses might not be readily available in all US grocery stores, popular alternatives for home cooks include a Mexican blend cheese (often a mix of Monterey Jack, Cheddar, and Asadero), or simply Monterey Jack cheese, which offers a great melt and mild flavor.
Corn tortillas are notoriously delicate and prone to breaking, especially when cold. Traditionally, they are briefly fried in oil before being rolled, which makes them pliable. However, an easier and healthier method for home cooks is to soften them by steaming. Wrap a stack of tortillas in a damp paper towel and microwave them for 15-30 seconds, or carefully steam them for a few seconds over boiling water. This added moisture and warmth makes them much more flexible. When buying corn tortillas, look for brands specifically labeled “soft” or “street taco style,” as these are often made to be more pliable from the start.
Recipe
Cheese and Onion Enchiladas
Add to Shopping ListGo to Shopping List
Ingredients
- 1 bunch green onions, finely chopped, divided
- 2 cups sour cream
- 4 cups shredded Mexican Blend Cheese, divided
- 8 small corn tortillas
Enchilada Sauce
- 22.5 ounces tomato sauce
- ¾ teaspoon dried oregano
- 2-¼ teaspoons garlic powder
- 1 teaspoon chili powder
- 1-½ teaspoons onion powder
Instructions
-
Preheat oven to 350°F (175°C).
-
For the enchilada sauce, combine 22.5 ounces tomato sauce, ¾ teaspoon oregano, 2-¼ teaspoons garlic powder, 1 teaspoon chili powder, and 1-½ teaspoons onion powder in a saucepan. Bring to a gentle simmer and cook for about 10 minutes to allow flavors to develop.
-
While the sauce is simmering, finely chop 1 bunch green onions. Reserve 2 tablespoons of the chopped green onions for garnish.
-
In a bowl, mix the remaining chopped green onions with 2 cups sour cream and 2 cups of shredded Mexican cheese. This will be your enchilada filling.
-
Pour ⅓ of the prepared enchilada sauce evenly into the bottom of a 9×12 inch baking pan.
-
To assemble, take each of the 8 small corn tortillas and spoon an even amount of the cheese mixture down its center. Fold the two unfilled sides to the center, overlapping them. Place the enchilada seam-side down in the baking pan. (If tortillas are too stiff, warm them briefly in the microwave under a damp paper towel or steam them for a few seconds over boiling water to make them pliable.)
-
Pour the remaining enchilada sauce over the rolled enchiladas in the pan, ensuring they are well coated. Bake for 30 minutes at 350°F (175°C).
-
Remove the pan from the oven. Evenly sprinkle the remaining 2 cups of shredded cheese and the reserved green onions over the enchiladas. Return to the oven and bake until the cheese is beautifully melted and bubbly, about 10 more minutes. Serve hot and enjoy!
Notes
Nutrition per serving
Share
Pin
🥗 Complementary Side Dishes for Your Enchiladas
These cheesy and flavorful enchiladas are a satisfying meal on their own, but pairing them with the right side dishes can elevate your dining experience to a full Tex-Mex feast. Here are some delicious suggestions:
- Restaurant-Style Mexican Rice: A classic pairing that adds texture and a complementary savory flavor.
- Refried Beans: Creamy and rich, refried beans are a staple side that adds heartiness to the meal.
- Fresh Green Salad: A light, crisp green salad with a zesty vinaigrette can provide a refreshing contrast to the richness of the enchiladas.
- Pico de Gallo or Fresh Salsa: The freshness of chopped tomatoes, onions, cilantro, and jalapeños adds a vibrant, tangy kick.
- Guacamole and Tortilla Chips: Creamy guacamole made with ripe avocados is always a welcome addition, perfect for dipping tortilla chips or spooning over your enchiladas.
- Black Beans: A healthier alternative or addition to refried beans, seasoned black beans are simple to make and packed with flavor.
- Elote (Mexican Street Corn): Grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice makes for an exciting and flavorful side.
🌶️ Delicious Variations and Customizations
While classic cheese and onion enchiladas are wonderful, don’t hesitate to get creative with your recipe. Here are a few ideas to customize your homemade enchiladas:
- Add Protein: Easily transform this vegetarian dish into a hearty meat-filled meal. Shredded cooked chicken, ground beef or turkey (browned and seasoned), or even seasoned black beans can be added to the cheese mixture for extra protein and flavor.
- Spice it Up: If you love heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the enchilada sauce. Finely diced jalapeños or serrano peppers can also be mixed into the cheese filling for an extra kick.
- Vegetable Boost: Enhance the nutritional value and texture by adding finely diced bell peppers, sautéed spinach, corn kernels, or zucchini to the cheese filling.
- Different Cheeses: Experiment with various cheese combinations. Pepper Jack cheese will add a spicy note, while a blend of sharp cheddar and Monterey Jack offers a rich, tangy flavor.
- Garnishes Galore: Beyond green onions, consider topping your finished enchiladas with fresh cilantro, a dollop of extra sour cream or Mexican crema, crumbled cotija cheese, or even a drizzle of avocado cream sauce.
❄️ Storage and Reheating Tips
Enchiladas are fantastic for meal prepping or enjoying as leftovers. Here’s how to store and reheat them:
- Refrigeration: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze unbaked or baked enchiladas. If freezing unbaked, assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking as directed, possibly adding 10-15 minutes to the baking time. If freezing baked enchiladas, allow them to cool completely, then cover tightly and freeze.
- Reheating: To reheat refrigerated enchiladas, cover them with foil and bake in a preheated oven at 300°F (150°C) for 20-30 minutes, or until heated through. For individual portions, microwave for 1-2 minutes until warm.
📌 Pin This Delicious Recipe!
Don’t forget to save this incredible homemade cheese and onion enchilada recipe for later! Pin it to your favorite Pinterest board so you can easily find it whenever you’re craving a cheesy, flavorful, and comforting Tex-Mex meal. Share the deliciousness with your friends and family!
