It isn’t a joke when you hear people talk about how much they love Mexican foods, obviously, Mexican foods are great.
Some people genuinely could eat it 7 days a week and never feel worn out on it!!! No Joke!
I generally jump at the chance to get a specimen platter since it's too difficult for me to pick. People generally get a Cheese and Onion Enchilada in their sample platter.
It genuinely is one of my top picks. Now I bring to your kitchen the Mexican Restaurant! So cheesy!
That’s one of the charms of Mexican foods. It’s all about cheese. I cherish it all stringy and melty and quite delicious. You can use mild shredded and white onion. Just because white onions taste best when cooked.
It is only an individual inclination, don't hesitate to utilize a yellow if you like. You can one day wonder on making your own enchilada sauce but for me right now, I utilize a store brand. I literally use mild but if you like, you can spice it up! Although it is a personal preference, but I also like using white corn tortillas.
This recipe makes a pan of enchiladas, which is quite enough for dinner for two, with a leftover for the breakfast. You can double or triple the recipe as you want, and you can absolutely amass the pan before time and bake it later when you are ready.
The followings are the basic steps involved in the preparation of cheese and onion enchiladas:
Step 1: The first thing to do here is to set the oven to 375 degrees.
Step 2: Next in line is to dice up the onion and put aside 1/4 cup for the top of the enchiladas
Step 3: Sauté whatever remains of the diced onions in some oil and afterward put aside in a container
Step 4: I utilized 2 bags of cheese and also one extra cup of cheese that I put on top of enchilads. Then remove cheese from the bags and put together in one container and put it aside.
Step 5: The next thing to do is to heat half cup of oil in a pan until it is hot...on a normal heat. You will need tongs to dunk every corn tortilla into the heated oil. You will dip and flip 2 times....very rapidly because you aren’t frying them but softening them.
Step 6: Place the corn tortillas on a plate. One over another is good as you would be rolling them when you are done dipping them inside the oil.
Step 7: What is next now is that, you will put a modest bunch of cheese in the middle of the corn tortillas with a little measure of sautéed onions over the cheese.
Step 8: Then you roll firmly however tenderly as you would prefer not to tear the tortilla. Pour adequate sauce on the base of the baking dish to cover.
Step 9: Add the rolled enchilada to the dish and pack them cozily into dish. I could fit 14 rolls into 9 by 13 inch dish that I have.
Step 10: Add the residual sauce to the top of the enchiladas or according to your preference. To the quantity of sauce you desire. At that point add another 3/4 cup of water to a cup of cheese on top and after that the 1/4 raw onions and 1/4 of cut dark olives. Heat for 12 to 15 minutes.
Step 11: Now you can remove it from the oven and serve with a small salad with pico and some yummy Spanish rice or salsa with sour cream. Top it with chopped crisp cilantro in the event that you have it.
Step 12: Broken corn tortillas can be seared up in the remaining oil and after that salt and serve with supper. They are superior to store bought...so delicious.
That’s the cheese and onion enchiladas... although I doubled the ingredients. This is super simple to prepare and extremely delectable!
Isn't it intriguing how probably the most enduring memories of food trace back to the most strangely basic dishes?
There is nothing entangled about the enchilada. Corn tortillas intertwine with the cheese and the smoky sauce into a nearly pudding like uniformity, with the slight mash of onions in the center. It's a comfortable food of the snappy and simple assortment.