Print

Cheese Enchiladas

Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 red onion, halved and thinly sliced
  • Salt
  • 3 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne, or to taste
  • One 28-ounce can crushed tomatoes
  • Pepper
  • 2 1/2 cups grated mild melting cheese (like casero, Chihuahua, or Jack, about 8 ounces)
  • Eight 8-inch flour tortillas
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 2 limes, quartered

Instructions

  1. Put the onion in a small bowl. Add a large pinch of salt and enough cold water to cover and let sit while you prepare the rest of the dish.
  2. Heat the oven to 450°F. Put the oil in a small saucepan over medium heat. When it’s hot, add the garlic and cook, stirring once in a while until soft, 2 to 3 minutes. Add the chili powder, cumin, and cayenne and stir until fragrant, 30 seconds or so, then add the tomatoes and sprinkle with salt and pepper. Bring to a boil, then turn off the heat; taste and adjust the seasoning.
  3. Spread 1/2 cup of the tomato sauce on a rimmed baking sheet. Reserve 1/2 cup of the grated cheese. Top each tortilla with a 1/4 cup cheese and roll to enclose the filling. Put the enchilada on the baking sheet, seam side down.
  4. Fill and roll the remaining tortillas, pour the remaining sauce on top, and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese has melted and the sauce is heated through, 10 to 15 minutes. Drain the onion. Let the enchiladas set for a couple minutes, then serve, garnished with sour cream, cilantro, and the onion and passing the lime wedges at the table.

— Recipe from Dinner for Everyone