Last Updated on August 1, 2025 by Casia Valdés
Imagine biting into a warm, cheese-stuffed tortilla drenched in a vibrant red chile sauce, the essence of roasted tomatoes and dried chiles enveloping sweet onion and gooey melted cheese. These Cheese and Onion Enchiladas are pure comfort—tender, cheesy, and rich, yet simple to make. They’re perfect for any season, whether you’re inviting guests in summer or looking for a hearty winter meal.
Table of Contents
Why This Recipe Shines
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Rich, cheesy filling with sautéed onion for depth
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Homemade chile sauce with ancho, guajillo, and roasted tomatoes
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Effortless assembly with corn tortillas warmed and ready
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Flavor-forward—bold spices, sweet onion, and silky cheese
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Perfectly shareable—serves a crowd of 8, ideal for feeding gatherings
Ingredients (Serves 8)
For the Chile Sauce
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4 ancho dried chiles
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2 guajillo dried chiles
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2 plum tomatoes, quartered and roasted
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1 small onion, quartered
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3 garlic cloves, peeled
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3 cups stock (chicken or vegetable)
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½ tsp ground cumin
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1 tsp Mexican oregano
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½ tsp salt (plus more to taste)
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Freshly ground black pepper
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Olive oil
For the Filling
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½ lb melting cheese (Jack, cheddar, or a blend)
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½ onion, finely chopped
For the Enchiladas
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8–10 corn tortillas
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Optional: Queso fresco and chopped cilantro for garnish
Step-by-Step Instructions
1. Roast Tomatoes & Peel Chiles
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Preheat oven to 400°F.
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Roast the diced tomatoes for about 20 minutes until softened.
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Clean dried chiles: de-stem, deseed, and briefly roast for 1–2 minutes.
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Soak chiles in hot water for 20–30 minutes until soft.
2. Sauté Aromatics
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In a skillet over medium heat, warm a drizzle of olive oil.
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Add quartered onion and whole garlic cloves; sauté until the onion starts to soften and brown.
3. Blend the Chile Sauce
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Drain chiles and transfer to a blender with roasted tomatoes, sautéed onion and garlic, and 3 cups of stock.
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Blend until smooth; strain if desired. Skip straining for a rustic texture.
4. Simmer and Season
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Return blended sauce to skillet over medium heat.
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Add cumin, oregano, salt, and pepper. Simmer for 3–5 minutes, tasting and adjusting seasoning as needed.
5. Warm Tortillas
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Heat tortillas by wrapping in foil and warming in the oven (1–2 minutes), or microwave under a damp towel for 60 seconds.
6. Prep the Filling
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Shred the melting cheese.
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Finely chop the remaining ½ onion and mix with cheese.
7. Assemble Enchiladas
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Pour a few spoonfuls of sauce into a baking dish.
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Dredge each tortilla in sauce, add cheese‑onion filling, roll tightly, and place seam side down in the dish.
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Repeat to fill the dish with 8–10 enchiladas.
8. Bake & Garnish
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Cover enchiladas with sauce and bake at 400°F for 8–10 minutes, until cheese melts.
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Garnish with crumbled queso fresco and chopped cilantro if desired. Serve immediately.
Cooking Tips & Tricks
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Tortilla prep prevents cracking—warm them before rolling.
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Mild or spicy? Remove seeds from chiles for mild sauce; leave them for heat.
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Customize cheese—try pepper jack, Oaxaca, or a mix.
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Fresh garnish adds brightness—pico de gallo, avocado, or pickled onions elevate richness.
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Batch cooking—double the sauce and freeze extras for future enchiladas.
Variations You’ll Love
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Cheesy Veggie Enchiladas: Add sautéed mushrooms or spinach to filling.
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Chicken version: Add shredded cooked chicken for extra protein.
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Green sauce alternative: Use tomatillo-based salsa verde instead of chile sauce.
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Breakfast enchiladas: Crack eggs on top before baking for a hearty brunch twist.
Serving Suggestions
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Serve with Mexican rice or black beans for a full meal
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Offer crisp salad to balance cheese richness
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Pair with agua fresca, light beer, or a classic margarita for a festive touch
Storage & Make‑Ahead Tips
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Make ahead: Assemble and refrigerate; bake when ready.
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Storage: Refrigerate leftovers up to 3 days in an airtight container.
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Reheat: Microwave or oven-heat leftovers until warmed through.
Cheese And Onion Enchiladas
Ingredients
Method
- Preheat oven to 400°F.
- Roast the diced tomatoes for about 20 minutes until softened.
- Clean dried chiles: de-stem, deseed, and briefly roast for 1–2 minutes.
- Soak chiles in hot water for 20–30 minutes until soft.
- In a skillet over medium heat, warm a drizzle of olive oil.
- Add quartered onion and whole garlic cloves; sauté until the onion starts to soften and brown.
- Drain chiles and transfer to a blender with roasted tomatoes, sautéed onion and garlic, and 3 cups of stock.
- Blend until smooth; strain if desired. Skip straining for a rustic texture.
- Return blended sauce to skillet over medium heat.
- Add cumin, oregano, salt, and pepper. Simmer for 3–5 minutes, tasting and adjusting seasoning as needed.
- Heat tortillas by wrapping in foil and warming in the oven (1–2 minutes), or microwave under a damp towel for 60 seconds.
- Shred the melting cheese.
- Finely chop the remaining ½ onion and mix with cheese.
- Pour a few spoonfuls of sauce into a baking dish.
- Dredge each tortilla in sauce, add cheese‑onion filling, roll tightly, and place seam side down in the dish.
- Repeat to fill the dish with 8–10 enchiladas.
- Cover enchiladas with sauce and bake at 400°F for 8–10 minutes, until cheese melts.
- Garnish with crumbled queso fresco and chopped cilantro if desired. Serve immediately.
