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easy cheese and onion enchiladas in a baking dish with a fork

Cheese and Onion Enchiladas

These vegetarian cheese and onion enchiladas are rich and decadent with a blend of cheeses, beans, and caramelized onions. Easy to put together for a weeknight meal and impressive enough for a potluck.
4.80 from 10 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 10 enchiladas
Calories 340 kcal

Equipment

Ingredients
  

Instructions
 

  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
  • Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in the garlic, diced green chilies, half of the tomato sauce, and the taco seasoning. Cook until heated through.
  • Mix the enchilada sauce with the remaining tomato sauce and spread about ½ cup in the bottom of a 9x13 pan.
  • Mix together the beans, onions, and all the cheeses in a large bowl. Spread a large spoonful of this mixture in the center of a tortilla. Roll up and place, seam side down, in the 9x13 pan. Repeat with the remaining tortillas.
  • Spread a bit of the remaining sauce over the enchiladas and top with additional cheese.
  • Bake at 350ºF for 30 minutes.

Notes

You will want to use homemade enchilada sauce because it is so much better than canned, and it only takes about 10 minutes to prepare. You can get it started and then allow it to simmer while you prepare the caramelized onions.

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1672mg | Potassium: 352mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1495IU | Vitamin C: 10mg | Calcium: 293mg | Iron: 3mg
Keyword cheddar cheese, cheese, onions
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