A delightful twist on classic cheese enchiladas, this recipe combines rich flavors and a creamy texture for a satisfying meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect bake.
Heat a skillet over medium heat and lightly toast the tortillas until pliable.
Toasting enhances the flavor and prevents sogginess.
In the same skillet, sauté the diced onion until soft and translucent.
Cook the onions slowly to bring out their natural sweetness.
Mix the enchilada sauce with the diced green chilies and ground cumin in a bowl.
Combine thoroughly for a consistent flavor.
Fill each tortilla with a portion of sautéed onion and shredded cheese, then roll tightly.
Don't overfill to ensure easy rolling.
Place the rolled tortillas seam-side down in a greased baking dish.
Arranging them snugly prevents unrolling.
Pour the sauce mixture evenly over the tortillas, ensuring full coverage.
Covering completely prevents the tortillas from drying out.
Sprinkle the remaining cheese on top.
A generous layer of cheese creates a golden crust.
Bake in the preheated oven for 20-25 minutes, or until bubbly and golden.
Check occasionally to avoid over-browning.
Serve warm, garnished with fresh cilantro or sour cream if desired.
Adding garnishes enhances presentation and flavor.
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