Gringo Cheese & Onion Enchiladas

This American version of cheese and onion enchiladas is a cheesy comfort food that is a great alternative recipe on Taco Tuesday! Fresh enchiladas with homemade sauce are a delicious main dish alongside a green salad, rice, and black beans. We don’t think you’ll have leftovers, but if you do you’ll be pleased to know that they taste even better the next day. If you have time, put together an extra batch to freeze for later, too!

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What Are Gringo Enchiladas?

Enchiladas are traditional Mexican food that consists of cheesy filling that may or may not contain meat, rolled in tortillas and typically covered with sauce. There are many, many varieties of enchiladas. This particular recipe is not an authentic Mexican enchilada recipe, but is an American interpretation prepared for the American palate.

If you are looking for authentic Mexican recipes, I highly suggest checking out my friend Isabel’s blog, Isabel Eats. She’s got basic Mexican recipes (like enchiladas), as well as fancier recipes. You will definitely want to check out her yummy Mexican desserts!

Can I Make Substitutions?

It’s so easy to make additions and substitutions to this enchilada recipe! Here are some ideas:

• You can substitute flour tortillas if you’d prefer. Dipping them into the sauce isn’t as necessary as it is with the corn tortillas, but the process does make a more flavorful, moist enchilada.
• Short on time? Forget making your own sauce and opt for a large can of store-bought sauce. You can use it in exactly the same way to coat your tortillas in sauce before filling them.
• Add about two cups of meat to the filling for a tasty dose of protein. I love using shredded chicken, but you could also use pork, ground beef, chorizo, or steak.
• You can also add veggies to the filling, like diced peppers, black or pinto beans, diced zucchini, corn, spinach, mushrooms, diced sweet potatoes, or a combination.
• Topping your enchiladas can be fun, too! We like to top them with avocadoes, sour cream, salsa, lettuce, green onions, cotija cheese, or guacamole.

Do You Have Tips or Tricks?

Yes!

• Use your hands to mix the enchilada filling. Not only is it much faster, but the ingredients become more evenly distributed.
• Before you begin filling the enchiladas, divide the filling into portions equal to the number of tortillas you have. That way you won’t end up with extra filling or (egads) not enough.
• Top your enchiladas with crumbled cotija cheese and sliced green onions to create a stunning centerpiece to any occasion.
• Want to make it ahead? Make the sauce and filling early, then fill tortillas just before baking.
• Is freezing more your style? Assemble the enchiladas, lay them in a disposible pan, and cover tightly with plastic wrap, then foil. The enchiladas will stay fresh in the freezer for up to 3 months.

Gringo Cheese & Onion Enchiladas

Recipe by Chicken Soup with DumplingsCourse: Cook, Main Dishes, Vegetarian

Servings

6

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

minutes

This American version of cheese and onion enchiladas is a cheesy comfort food that is a great alternative recipe on Taco Tuesday!

Ingredients

• 1/2 cup vegetable broth

• 1 -28 oz can crushed tomatoes

• 2 tablespoons chili powder

• 1/2 teaspoon oregano

• 1/4 teaspoon cumin

• 1/4 teaspoon garlic salt

• 3 cups Mexican shredded cheese, divided

• 8 oz cream cheese

• 1/2 cup chopped onion

• 20 corn tortillas

• Vegetable oil for frying

Directions

• Make the sauce: Combine vegetable broth, crushed tomatoes, chili powder, oregano, cumin, and garlic salt in a medium sized saucepan. Bring to a boil, then reduce heat and simmer for ten minutes. Let cool for ten minutes.
• In the meantime, combine 2 1/2 cups of the shredded Mexican cheese, cream cheese, and chopped onions in a large bowl. Set aside.
• Preheat oven to 350 degrees. Coat the bottom of a 9″ x 13″ baking pan with sauce.
• Heat some vegetable oil in a skillet until it is shimmery and hot. Fry each corn tortilla a few seconds on each side and drain on paper towels.
• Dip a fried tortilla in sauce to coat it, then add filling. Roll enchilada and place it seam side down in the baking pan.
• Repeat until all tortillas are filled. Pour remaining sauce over enchiladas, then top with 1/2 cup shredded cheese.
• Bake in preheated oven, uncovered, for about 30 minutes. Let rest 10 minutes before serving.

Looking for More Mexican-Inspired Dishes?

• Our Slow Cooker Beef Carnitas are flavorful and oh, so easy
• Trying to eat healthy? Baked Tilapia with Mango-Jalapeno Salsa will fill your craving without extra calories
• Start your day in the best of ways with Make Ahead Freezer Breakfast Burritos