Mexican Please · by Mexican Please★ 4.3 (26)
Cheese and Onion Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 47%
CARBS 49G38% OF CAL
9G FIBER15G SUGAR25G OTHER
FAT 27G47% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas stuffed with cheese and onions, topped with a chile sauce made from dried ancho and guajillo chiles. A simple vegetarian Mexican classic baked until bubbly.
mainmexicantacobeans🥧 baking dish⚡ microwave🌀 blender🔥 ovengluten freevegetarian
View the full recipe on Mexican Please →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 47%
CARBS 49G38% OF CAL
9G FIBER15G SUGAR25G OTHER
FAT 27G47% OF CAL
12G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 960mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 904mg
- Calcium
- 488mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 960MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.