"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Cheese & Onion Enchiladas Recipe

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This recipe for Cheese & Onion Enchiladas, by , is from Danyelle and Jessica Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Rossi
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onions (diced)
1 pound bag of Mexican style shredded cheese
1 can (15 oz.) Old El Paso Enchilada Sauce
1 package of small corn tortillas
Vegetable oil

Directions:
Directions:
Dice up onion and place into bowl.
Put cheese into a bowl
In a 9x13 backing dish coat the bottom of the dish with a portion of the enchilada sauce.
Heat small amount of vegetable oil in a small skillet and place the tortilla in the oil until soft and flexible. Remove tortilla from skillet and place on cutting board and fill with onion and cheese then wrap and place in backing dish. Repeat this step until dish is full. Using the remainder of the enchilada sauce cover the top of the filled tortillas in the baking dish. If you have any extra cheese left over spread it on top of the enchiladas in the dish as well. Place in oven and cook at 350 until cheese is all melted, usually 15 - 20 minutes

Number Of Servings:
Number Of Servings:
Makes about 8 enchiladas
Preparation Time:
Preparation Time:
17 minutes
Personal Notes:
Personal Notes:
I always save some cheese off to the side so I can top the enchiladas with it.

 

 

 

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