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If you're craving something cheesy, savory, and comforting, this Cheese and Onion Enchilada Casserole is your go-to dish. It's a simple yet delicious recipe that brings together the rich flavors of cheddar cheese, sautéed onions, and enchilada sauce. Perfect for a weeknight dinner or a casual get-together, this casserole will have everyone coming back for seconds. Let's dive into the magic of cheesy goodness!
The name of the recipe: Cheese and Onion Enchilada Casserole Recipe
Ingredients:
- 2 cups cheddar or a mix shredded cheese
- 1 cup chopped onions
- 1 can (about 10 oz) enchilada sauce
- 12 pieces corn tortillas
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until soft.
- In a mixing bowl, combine the sautéed onions with 1.5 cups of shredded cheese.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the cheese and onion mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Cheese Enchilada Casserole Recipe
What you will need to make cheese and onion enchilada casserole
- Cheddar cheese: Melts beautifully, creating a gooey, flavorful layer that binds the enchiladas together and adds richness.
- Onions: Adds a sweet, savory depth to the filling, balancing the richness of the cheese.
- Enchilada sauce: Provides a tangy, spicy coating that infuses the tortillas and filling with authentic Mexican flavor.
- Corn tortillas: Essential for structure, they soak up the sauce while maintaining a slightly chewy texture.
- Olive oil: Used to sauté the onions, enhancing their sweetness and adding a subtle richness to the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Cheese and Onion Enchilada Casserole Recipe
- Skillet: Used to sauté onions until soft, enhancing their flavor and texture.
- Mixing bowl: Combines sautéed onions with shredded cheese for the filling.
- Baking dish: Holds the rolled tortillas and enchilada sauce, ensuring even baking.
- Oven: Bakes the casserole, melting the cheese and blending flavors.
- Spatula: Helps in stirring onions and spreading the enchilada sauce evenly.
Cheese and Onion Enchilada Casserole
A delicious and easy-to-make enchilada casserole with cheese and onions.
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Ingredients:
Main Ingredients
- 2 cups shredded cheese cheddar or a mix
- 1 cup chopped onions
- 1 can enchilada sauce about 10 oz
- 12 pieces corn tortillas
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until soft.
- In a mixing bowl, combine the sautéed onions with 1.5 cups of shredded cheese.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the cheese and onion mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Feel free to add other ingredients like bell peppers or jalapeños for extra flavor.
Read more: Cream Cheese Beef Enchilada Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 30 minutes.
- Bake as directed.
For a smoky twist, try adding a bit of smoked paprika to the enchilada sauce. It gives the casserole a deeper flavor that pairs perfectly with the cheese and onions.
Frequently Asked Questions
FAQ:
How can I make this dish spicier?
Add diced jalapeños or a spicier enchilada sauce.
Can I use flour tortillas instead of corn?
Yes, but the texture will be different.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add meat to this recipe?
Absolutely, cooked chicken or beef works well.
Is it possible to make this dish ahead of time?
Yes, assemble it and refrigerate, then bake when ready.
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