Copycat Carlos O’Kelly’s Cheese & Onion Enchiladas
These copycat cheese and onion enchiladas taste just like the ones you get at a Tex-Mex restaurant. They’re easy to make and always a hit.
Equipment
Ingredients
- 8 6-inch corn tortillas
- 2 cups cheddar cheese shredded
- 1.5 cups monterrey jack cheese shredded
- 1/2 cup diced onion
- 1/2 recipe Carlos O'Kelly's queso
Instructions
- 1/2 recipe Carlos O'Kelly's queso
- Preheat oven to 450
- Mix together cheddar & jack cheese in a bowl2 cups cheddar cheese, 1.5 cups monterrey jack cheese
- Take corn tortillas and heat them in one of the following ways: * separate them and place in the air fryer at 350 for 2 minutes* heat oil in a skillet and toast them individually 30 seconds on each side* place 3-4 tortillas at a time on a microwave-safe plate and cover with a damp paper towel and microwave for 30-60 seconds8 6-inch corn tortillas
- Prepare a rectangular baking dish by spraying it with non-stick spray
- On a cutting board, lay tortilla out and top with 1/4 cup cheese mixture
- Sprinkle 1 Tbsp onion on top of cheese1/2 cup diced onion
- Tightly roll tortillas around the cheese and onion
- Spread 1/2 cup queso on the bottom of the dish1/2 recipe Carlos O'Kelly's queso
- Place each roll seam side down in the baking dish
- Continue with remaining tortillas
- Smother enchiladas with queso
- Top with remaining shredded cheese – make sure all queso is covered or it’ll burn
- Bake in 450 degree oven for 5-8 min until cheese is melted
Nutrition
Serving: 2enchiladasCalories: 536kcalCarbohydrates: 42.9gProtein: 22.6gFat: 33.4gSaturated Fat: 20gCholesterol: 81mgSodium: 1101mgPotassium: 21mgFiber: 1.3gSugar: 0.6gCalcium: 683mg
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