Cheese and Onion Enchiladas

Clear baking dish with enchiladas covered with cheese and diced green onions.

Homemade cheese and onion enchiladas are deliciously cheesy with rich flavor from the traditional corn tortillas and made-from-scratch red enchilada sauce.

Servings per Recipe: 8 enchiladas

Calories per Serving: 621

Prep Time: 10

Cook Time: 40

Total Time: 50

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4.33 from 61 votes

Ingredients

1 bunch green onions, divided
2 cups sour cream
4 cups shredded Mexican Blend Cheese
8 small corn tortillas

Enchilada Sauce

22.5 ounces tomato sauce
¾ teaspoon oregano
2-¼ teaspoons garlic powder
1 teaspoon chili powder
1-½ teaspoons onion powder

Instructions

Preheat oven to 350°F.
Combine 22.5 ounces tomato sauce, ¾ teaspoon oregano, 2-¼ teaspoons garlic powder, 1 teaspoon chili powder, and 1-½ teaspoons onion powder in a sauce pan and simmer for about 10 minutes.
While sauce is simmering, chop 1 bunch green onions, reserving 2 chopped onions.
Mix all but the 2 reserved onions with 2 cups sour cream and 2 cups of shredded Mexican cheese.
Pour ⅓ of the enchilada sauce into the bottom of a 9x12 pan.
Fill each of 8 small corn tortillas with an even amount of the cheese mixture, spooning it down the center line of the tortilla. Fold the two unfilled sides to the center, overlapping them, and place the enchilada folded side down in the baking pan. (If the tortillas are too stiff to fold, you can heat them in the microwave under a damp paper towel or carefully steam them for a few seconds over boiling water.)
Pour the remaining sauce over enchiladas in pan. Bake for 30 minutes at 350°F.
Top with remaining cheese and reserved green onions and bake until cheese is melted over the top (about 10 more minutes).

Notes

If available, make this recipe more authentic by using Oaxaca cheese (also called quesilla), a white cheese that melts easily with a creamy texture that is often used as filling in Mexican dishes. Queso quesadilla, labeled quesadilla cheese in English, is another creamy white cheese that melts easily.

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