Alfredos Cheese Onion Enchiladas Recipes

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CHEESE AND ONION ENCHILADAS



Cheese and Onion Enchiladas image

When I eat at a Mexican restaurant, I always like to order cheese and onion enchiladas as opposed to the ones with meat in them. I am glad I found this recipe. Whip this recipe up with ingredients you have on hand.

Provided by CookingONTheSide

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 onions, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (15 1/2 ounce) can beans, such as kidney, rinsed and drained (optional)
2 cups shredded cheddar cheese (or monterey and colby)
1 (8 ounce) can tomato sauce
3/4 teaspoon chili powder
8 corn tortillas or 8 flour tortillas

Steps:

  • Preheat oven to 350 degrees.
  • Grease 1 1/2 quart baking dish.
  • In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
  • Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
  • Dip each tortilla into sauce; place on plate.
  • Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
  • Top with remaining sauce and cheese.
  • Bake until hot 20-25 minutes.

CHEESE AND ONION ENCHILADAS



Cheese and Onion Enchiladas image

This is a simple, rewarding recipe for a batch of Cheese and Onion Enchiladas. I used Ancho and Guajillo chiles for this batch and they were delicious!

Provided by Mexican Please

Number Of Ingredients 16

4 Ancho dried chiles
2 Guajillo dried chiles
1 small onion
3 garlic cloves
3 cups stock
2 plum tomatoes
1/2 lb. melting cheese (I used Jack)
1/2 onion, finely chopped (for the filling)
8-10 corn tortillas
1/2 teaspoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon salt (plus more to taste)
freshly ground black pepper
olive oil
Queso Fresco (optional)
freshly chopped cilantro (optional)

Steps:

  • Start by rinsing and de-stemming the tomatoes. Roast them in the oven (400F) for 20 minutes or until you need them.
  • Wipe off any dusty crevasses on the dried chiles, then de-stem and de-seed them. Roast the chile pieces in the oven at 400F for 1-2 minutes. Once roasted you can add the chile pieces to a bowl, cover with hot tap water, and let them reconstitute for 20-30 minutes.
  • Roughly chop an onion. Saute the onion in a glug of oil over medium heat along with 3 whole, peeled garlic cloves. Cook until the onion is starting to brown.
  • Note: before draining the dried chiles you can take a taste of their soaking liquid. If you like the flavor you are welcome to use it in place of stock for the sauce. If, like me, you think it tastes bitter then it's best to use stock for your enchilada sauces.
  • Drain the dried chiles. Add the drained chiles, the roasted tomatoes, the onion-garlic mixture, and 3 cups of stock to a blender. Blend until smooth. You can optionally strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin, but lately I skip this step.
  • Cook the enchilada sauce for a few minutes over medium heat in the same pan that cooked the onion-garlic mixture. Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper. Let simmer for a few minutes and then take a final taste for seasoning.
  • Warm up the corn tortillas in the oven for 1-2 minutes, or cover them with a damp paper towel and nuke them in the microwave for 60 seconds.
  • Shred 1/2 lb. of melting cheese (I used Jack) and finely chop 1/2 an onion for the insides of the enchiladas.
  • To build the enchiladas, start by adding a few tablespoons of the sauce to a plate. Dredge a tortilla in the sauce and flip it over. Fill with plenty of cheese and finely chopped onion. Roll tight and set them seam side down in a baking dish. You can add some sauce to the baking dish to prevent sticking. You'll get about 8-10 enchiladas from this recipe, depending on how much filling you use in each tortilla -- I loaded these up and got 8 enchiladas from this batch.
  • Cover the rolled enchiladas with sauce and bake for 8-10 minutes (400F) or until the cheese is melted. Top with your choice of fixings (I used Queso Fresco and freshly chopped cilantro) and serve immediately.

Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1407 mg, Fiber 14 g, Sugar 19 g, ServingSize 1 serving

CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE



Creamy Chicken Enchiladas With Alfredo Sauce image

Make and share this Creamy Chicken Enchiladas With Alfredo Sauce recipe from Food.com.

Provided by Chef Drtybrshs

Categories     Chicken

Time 55m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 14

1 lb boneless chicken breast (thighs ok too)
1 chopped yellow onion
1 tablespoon oil (canola or vegetable)
1 (12 ounce) jar alfredo sauce
1 (8 ounce) jar medium salsa or 1 (12 ounce) jar of medium salsa
1/4 cup sliced jalapeno (optional)
1/2 cup chopped cilantro
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
2 cups chopped lettuce
1 ripe tomatoes, diced
8 ounces mozzarella cheese
6 medium flour tortillas

Steps:

  • Lightly brown chicken in skillet with oil.
  • After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
  • Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
  • Add in spices while it is cooking.
  • Preheat oven to 385.
  • Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
  • Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
  • Add in sliced jalapenos and 1/2 the cilantro.
  • Shredd the chicken with 2 forks.
  • Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
  • In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
  • Pour that over the top of all of the enchillada rolls.
  • Sprinkle with the mozzarella cheese and cover with tin foil.
  • Bake for 30 minutes.
  • In the last 5 minutes, remove the tin foil and allow to brown in oven.
  • Top with shredded lettuce, tomatoes, cilantro and sour cream.

Nutrition Facts : Calories 432.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 78.3, Sodium 833.7, Carbohydrate 30.3, Fiber 2.9, Sugar 4, Protein 29.2

ALFREDO'S CHEESE & ONION ENCHILADAS



ALFREDO'S CHEESE & ONION ENCHILADAS image

Categories     Cheese     Bake     Quick & Easy

Yield 6 people

Number Of Ingredients 11

2 dozen thin corn tortillas
2 large diced yellow onions
1 dozen green onions sliced
1 can large black olives
2 cups grated cheese (cheddar)
3 cups chicken broth
1/8 cup cumin
1/2 cup sweet chile powder
2 tbsp garlic powder
2 tbsp corn starch (or flour)
1 cup grated jack cheese

Steps:

  • sauce: heat 1/8 c of cooking oil in skillet. Add cumin, garlic and corn starch - brown. Add chile powder and mix well. Slowly add broth and bring to a boil. Reduce heat when mixture begins to thicken. Set aside to cool. take 1 cup of sauce and place in a shallow dish. Assemble all the ingredients for the enchiladas: cheese, inoins, olive and tortillas. Dip one torilla at a time in the dish of sauce until coated. Place 2 tbsp of cheese and onion and 1 olive and roll tightly inside the coated tortilla. Place in a baking dish. Repeat until you've filled the dish. Pour remaining sauce over the enchiladas in the dish and sprikle with jack cheese. Bake at 350 for 30 minutes. Let stand about 5 minutes before serving.

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