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cheese and onion enchiladas

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Entree
Cuisine American, Mexican
Servings 4 people
Calories 536 kcal


  • 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


  • 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


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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