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Cheese and Onion Enchiladas
You’ll need:
- corn tortillas
- 2 lbs cheese, I used a mix of colby and M. Jack
- ½ onion, diced
- 1 cup olive oil
- 3 (8 oz) cans tomato sauce
- 2 Tablespoons taco seasoning
- ½ teaspoon cumin
If you are hispanic you may wanna avert your eyes while I attempt to explain how to make enchiladas. This may not be the proper way but it’s my way, and we like the result.
Tex went to the TEA Party downtown and Hank was with his dad at work, so photography duty fell to Dusty and he did a great job.
- Preheat your oven to 350°.
- Pour the tomato sauce into a sauce pan and add the spices and let that simmer while you do the rolling up.
- Pour the olive oil into a small frying pan and heat to medium.
- Spray your 9×13 with oil and spread about ¼ cup of your “enchilada sauce” around the 9×13 – I also used a 9×9 because I have lots of hungry Cowboys to feed. (I would have used 2 – 9x13s, but Tex isn’t here.)
- When the oil is fairly hot start frying the tortillas one at a time. Put it in and turn it over and take it out with tongs (about that quickly – it doesn’t take long, you just wanna soften them up).
- Then put about 2 tablespoons of cheese and a spoonful of diced onion, kind of in a line, off-center on the tortilla and then gently roll it up.
- Repeat a jillion times.
- Actually, you can fit 2 rows of 6 in your 9 x 13 and one more on the side, so 13 enchiladas in a 9×13.
- I think I put another 6 or 7 in the 9×9.
- Keep a towel handy, the rolling up is messy.
- Put a couple of large spoonfuls of your sauce over each row of enchiladas kinda spreading the sauce around with the back of the spoon.
- Sprinkle lots of cheese on top. Maybe a cup and a half.
- Toss some more onions over the top of the cheese.
- Pop the pan of enchiladas in the oven for 25 minutes.
- Wash the dishes while the children set the table.
- Remember you have leftover rice in the fridge and lots of enchilada sauce, too.
- Make microwave Spanish Rice.
- Too many bullet thingies? Never!
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