Cheese and Onion Enchiladas
Cheese and Onion Enchiladas
New Mexico Style Cheese and Onion Enchiladas are one of our all-time favorite dishes. Once you’ve had them in New Mexico, you’ll never want to have them any other way than with New Mexico Red Chile Sauce. Whether you add the onions or not, the sauce makes the difference. The earthy flavor of the New Mexico Chile Pepper from Hatch adds a layer of flavor other chile peppers don’t have. For the cheese, we like to use a blend of Monterey Jack and Cheddar to add extra flavor, which are the traditional ones you usually find in traditional enchilada New Mexico recipes. If you really want to make them in true New Mexico style, use blue corn tortillas, which have a bit of a nutty flavor.
We like to serve our enchiladas with Southwest rice, and a side of shredded lettuce and diced tomatoes. You can also serve with refried beans, which is a traditional side dish. Enjoy!
Makes 12 Enchiladas
Serves 4 to 6
Ingredients:
2 ½ Cups Monterey Jack Cheese, Finely Shredded
2 ½ Cups Cheddar Cheese, Finely Shredded. We use sharp, but use the sharpness you prefer.
1 Medium Onion, Diced
2 Tablespoons Canola Oil, plus ½ cup to soften the tortillas.
12 Medium White or Yellow Corn Tortillas
2 Cups New Mexico Red Sauce (See separate recipe.)
Shredded Lettuce and Dice Tomatoes for Serving
Directions:
Preheat the oven to 350ºF.
Heat the 2 tablespoons of oil in a medium non-stick skillet over medium heat. Add the onions and sauté about 5 minutes until they are opaque and start to soften. Don’t let them brown or burn. Remove from the heat, transfer to a bowl and set aside. Wipe out the skillet.
In the same skillet, add the ½ cup oil. Heat over medium heat. When the oil starts to shimmer, using tongs, dip each tortilla in the oil for a few seconds to soften them. Place on a plate with paper toweling to absorb excess oil.
Place both cheeses in a bowl and toss to combine.
Grease all sides of a 9″ x 12″ baking dish with oil.
Place one tortilla on a plate. Add 1 tablespoon of the sautéed onions and ¼ cup of the cheese mixture down middle of the tortilla. Roll up snugly and place in the baking dish. Repeat with the rest of the tortillas. Pour the Red Chile Sauce evenly of the enchiladas and sprinkle with the remaining cheese. You should have about 2 cups of cheese left. Bake for 15 minutes until the cheese is melted and heated through. Remove from the oven.
Plate each serving with 2 or 3 enchiladas. Top with the sauce from the dish. Serve with a side of Southwest rice, shredded lettuce and diced tomatoes. Enjoy!