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Cheese And Onion Enchiladas

Discover cheesy, classic Cheese and Onion Enchiladas with homemade ancho‐guajillo sauce, melted cheese, and cozy Tex‐Mex flavors. Perfect for feeding 8!
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Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings: 8
Course: Dinner, Lunch, Main Course, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Chile Sauce
  • 4 ancho dried chiles
  • 2 guajillo dried chiles
  • 2 plum tomatoes quartered and roasted
  • 1 small onion quartered
  • 3 garlic cloves peeled
  • 3 cups stock chicken or vegetable
  • ½ tsp ground cumin
  • 1 tsp Mexican oregano
  • ½ tsp salt plus more to taste
  • Freshly ground black pepper
  • Olive oil
For the Filling
  • ½ lb melting cheese Jack, cheddar, or a blend
  • ½ onion finely chopped
  • For the Enchiladas
  • 8 –10 corn tortillas
Optional: Queso fresco and chopped cilantro for garnish

Method
 

Roast Tomatoes & Peel Chiles
  1. Preheat oven to 400°F.
  2. Roast the diced tomatoes for about 20 minutes until softened.
  3. Clean dried chiles: de-stem, deseed, and briefly roast for 1–2 minutes.
  4. Soak chiles in hot water for 20–30 minutes until soft.
Sauté Aromatics
  1. In a skillet over medium heat, warm a drizzle of olive oil.
  2. Add quartered onion and whole garlic cloves; sauté until the onion starts to soften and brown.
Blend the Chile Sauce
  1. Drain chiles and transfer to a blender with roasted tomatoes, sautéed onion and garlic, and 3 cups of stock.
  2. Blend until smooth; strain if desired. Skip straining for a rustic texture.
Simmer and Season
  1. Return blended sauce to skillet over medium heat.
  2. Add cumin, oregano, salt, and pepper. Simmer for 3–5 minutes, tasting and adjusting seasoning as needed.
Warm Tortillas
  1. Heat tortillas by wrapping in foil and warming in the oven (1–2 minutes), or microwave under a damp towel for 60 seconds.
Prep the Filling
  1. Shred the melting cheese.
  2. Finely chop the remaining ½ onion and mix with cheese.
Assemble Enchiladas
  1. Pour a few spoonfuls of sauce into a baking dish.
  2. Dredge each tortilla in sauce, add cheese‑onion filling, roll tightly, and place seam side down in the dish.
  3. Repeat to fill the dish with 8–10 enchiladas.
Bake & Garnish
  1. Cover enchiladas with sauce and bake at 400°F for 8–10 minutes, until cheese melts.
  2. Garnish with crumbled queso fresco and chopped cilantro if desired. Serve immediately.