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.

4.17 from 6 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Entree

Cuisine American, Mexican

Servings people

Calories 536 kcal

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

Make queso ahead of time
1/2 recipe Carlos O'Kelly's queso
Preheat oven to 450
Mix together cheddar & jack cheese in a bowl
2 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 seconds
8 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 cheese
1/2 cup diced onion
Tightly roll tortillas around the cheese and onion
Spread 1/2 cup queso on the bottom of the dish
1/2 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

Keyword copycat, enchiladas, queso

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