Cheese and Onion Enchiladas

Ingredients

• 4dried ancho chillies
• 2dried guajillo chillies
• 1 smallonion
• 3 clovesgarlic
• 710 ml (3 cups)stock
• 2plum tomatoes
• 227 g (½ lb)melting cheese, such as Jack
• ½onion, finely chopped, for the filling
• 8–10corn tortillas
• ½ teaspoonground cumin
• 1 teaspoonMexican oregano
• ½ teaspoon, plus more to tastesalt
• to tastefreshly ground black pepper
• to tasteolive oil
• to taste, optionalQueso Fresco
• to taste, optionalfreshly chopped coriander

Instructions

1. 1

   Roast the tomatoes

   Rinse the tomatoes and remove their stems. Roast them in an oven at 200°C (400°F) for 20 minutes, or until you need them.

2. 2

   Soak the chillies

   Wipe any dust from the dried chillies, then remove their stems and seeds. Roast the chilli pieces at 200°C (400°F) for 1–2 minutes. Put them in a bowl, cover with hot tap water and leave to rehydrate for 20–30 minutes.

3. 3

   Cook the onion

   Roughly chop the small onion. Warm a glug of olive oil in a pan over a medium heat, add the onion and three whole, peeled garlic cloves, and cook until the onion starts to brown.

4. 4

   Taste the soaking liquid

   Before draining the chillies, taste a little of their soaking liquid. Use it instead of stock in the sauce if you like its flavour; if it tastes bitter, use stock.

5. 5

   Blend the sauce

   Drain the chillies. Add them to a blender with the roasted tomatoes, onion and garlic mixture, and 710 ml (3 cups) of stock. Blend until smooth. If you prefer, strain the sauce through a fine-mesh sieve and discard the seeds and skins; this step can also be skipped.

6. 6

   Season the sauce

   Pour the sauce into the pan used for the onion and garlic, and cook over a medium heat for a few minutes. Add ½ teaspoon cumin, 1 teaspoon Mexican oregano, ½ teaspoon salt and some freshly ground black pepper. Simmer for a few minutes, then taste and adjust the seasoning.

7. 7

   Warm the tortillas

   Warm the corn tortillas in the oven for 1–2 minutes, or cover them with a damp paper towel and microwave for 60 seconds.

8. 8

   Prepare the filling

   Grate the 227 g (½ lb) of melting cheese and finely chop half an onion for the enchilada filling.

9. 9

   Fill and roll

   Spoon a few tablespoons of sauce onto a plate. Dip a tortilla in the sauce and turn it over, then fill it with plenty of cheese and finely chopped onion. Roll it tightly and place it seam-side down in a baking dish; add a little sauce to the dish first if you want to prevent sticking. Repeat to make 8–10 enchiladas, depending on how much filling you use; using a generous amount makes about 8.

10. 10

    Bake and serve

    Cover the rolled enchiladas with sauce and bake at 200°C (400°F) for 8–10 minutes, until the cheese has melted. Add Queso Fresco and freshly chopped coriander, if using, and serve straight away.

What are cheese and onion enchiladas?

Enchiladas are a Mexican dish of tortillas filled, rolled and covered with sauce. This version keeps the filling simple, pairing melting cheese with chopped onion.

Ancho and guajillo chillies give the sauce its character, while roasted tomatoes and stock make it smooth and savoury. Baking the filled tortillas briefly melts the cheese without requiring a long oven finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 22g protein, 56g carbs, 22g fat.

The tortillas and tomatoes provide most of the carbohydrates, while the cheese contributes much of the fat and protein. Serve a portion with salad or vegetables for a fresh, balanced plate.

Building flavour in the sauce

Dried chillies: Wiping them clean and removing the stems and seeds prepares them for toasting and soaking. A brief roast brings out their aroma, but watch closely so they do not scorch.

Tomatoes and aromatics: Roasting the tomatoes and browning the onion and garlic add depth before everything is blended. Stock is the dependable liquid here; the chilli soaking water is optional if its flavour appeals to you.

Getting a smooth chilli sauce

Rehydrating the chillies for 20–30 minutes softens them enough to blend. Blend the mixture until smooth, then strain it if you want a finer finish; leaving it unstrained keeps the preparation simpler.

Simmer the blended sauce in the onion pan with the cumin, Mexican oregano, salt and pepper. Taste it before assembling, since this is the point to adjust the seasoning.

Keeping the tortillas pliable

Warm tortillas are easier to fill and roll than cold ones. Heat them briefly in the oven or use the damp-paper-towel microwave method, then fill and roll while they are still pliable.

Use enough sauce to coat each tortilla, but let excess drip away before adding the filling. Set each roll seam-side down so it holds its shape in the dish.

Filling and baking cues

Filling amount: A generous handful of grated cheese and some chopped onion gives a fuller roll; using less filling lets you make closer to 10 enchiladas. Keep the rolls snug rather than forcing in more than the tortilla can hold.

Doneness: The oven time is short, so look for melted cheese rather than browning. Serve as soon as they come out, with any optional Queso Fresco and coriander added on top.

Serving the enchiladas

Serve the enchiladas hot, with extra sauce from the dish spooned over the top. A crisp green salad or simply prepared vegetables make a fresh counterpoint to the rich cheese and chilli sauce.

For a more substantial meal, add rice or beans alongside. Keep optional toppings separate at the table so everyone can finish their own portion.

Recipe notes & tips

• Roast the tomatoes while the chillies rehydrate to make good use of the preparation time.
• Keep a close eye on the chillies in the oven; they need only 1–2 minutes.
• Taste the chilli soaking water before deciding whether to use it in the sauce.
• Strain the blended sauce if you prefer a finer texture.
• Warm the tortillas just before filling so they stay easy to roll.
• Use a little sauce in the baking dish if you are concerned about the rolls sticking.

Variations

• Change the cheese: Use another cheese that melts well in place of Jack.
• Add more heat: Keep some of the chilli seeds when preparing the dried chillies.
• Make it milder: Remove all the seeds and use less chilli sauce over the filled tortillas.
• Finish with toppings: Add Queso Fresco and chopped coriander just before serving.
• Serve with beans: Put beans on the side for a more substantial meal.

Common mistakes to avoid

• Scorching the chillies: Roast them for just 1–2 minutes and remove them as soon as they are fragrant.
• Using bitter soaking liquid: Taste it first and choose stock instead if the flavour is unpleasant.
• Skipping the tortilla warming: Warm the tortillas briefly so they are more pliable when rolled.
• Overfilling the tortillas: Use a manageable amount of cheese and onion so each roll closes neatly.
• Overbaking the enchiladas: Take them out after 8–10 minutes, once the cheese has melted.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout, adding a little sauce if the tortillas seem dry.

Frequently asked questions