Queso Onion Enchiladas Recipes
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
QUESO & ONION ENCHILADAS
These are very simple and very delicious. They contain no enchilada sauce because my family and I dislike the flavor. Instead it is replaced with queso, which makes these very kid friendly.
Provided by Lil Miss Peppers
Categories Cheese
Time 1h5m
Yield 6 enchiladas
Number Of Ingredients 7
Steps:
- Dice the onion and cook on high in a small saucepan. Sprinkle with cayenne pepper to give spice.
- Mix salsa con queso with 1 package of shredded cheese, the salsa and onion in mixing bowl. Stir gently to mix, but not make mush.
- Divide and spread the mix on the 6 wraps and sprinkle with more shredded cheese (using no more than half the package total).
- Roll wraps, cut off ends (to fit into baking dish) and fit snuggly in dish.
- Cover the enchiladas, leaving no uncovered space (especially on sides), with monterey jack queso. Sprinkle top with the rest of the shredded cheese.
- Bake at 400 until cheese is melted and slightly bubbling. (approx. 30min to 1 hour).
Nutrition Facts : Calories 513.2, Fat 28.1, SaturatedFat 15.7, Cholesterol 79.4, Sodium 1456, Carbohydrate 42.5, Fiber 2.8, Sugar 6.2, Protein 22.5
QUESO BEEF ENCHILADAS
I like all Tex-Mex food and especially enjoy queso, I'll have to admit my husband prefers red enchilada sauce to this receipe, but I love it and good for a change.
Provided by chef1303
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown crumbled hamburger meat with 1 cup of chopped onion, garlic, when brown add picante sauce to taste, salt& pepper.
- In microwave melt the cheese for sauce with picante sauce, making as mild or hot as you like, can also control the heat by the type of picante sauce you purchase.
- Soften the corn tortillas in hot oil, or if you prefer in a canned enchilada sauce.
- In casserole dish assemble enchiladas---tortilla, meat mixture, chopped onion, grated cheese, either fold in half or roll with seam down.
- Cover with the queso sauce, top with sliced green onions, cover dish with foil and bake aproximately 25-30 minutes, this time may vary, depending on how hot all your ingredients are by the time you assemble the dish.
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