Onion & 3-Cheese Enchiladas

Name: Onion & 3-Cheese Enchiladas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 enchiladas, 4 serving(s)
Ingredients: 8 ounces jalapeno jack cheese, grated; 8 ounces cheddar cheese, grated; 2 ounces queso fresco; 1 tablespoon olive oil; 2 cups sweet onions, large diced; 2 teaspoons ground coriander; 1 tablespoon ground cumin; hot sauce, to taste; salt and pepper, to taste; 8 corn tortillas; 1 tablespoon olive oil; 1 cup onion, diced; 1 tablespoon jalapeno, fine diced; 1 tablespoon minced garlic; 1/2 tablespoon chipotle chile in adobo; 1 cup roasted tomatoes, chopped; 1 1/2 cups stock or 1 1/2 cups water; 2 teaspoons cumin; 1 teaspoon coriander; 1 teaspoon oregano; 1/2 teaspoon cinnamon; salt and pepper, to taste

Submitted by Big Bill in Big D

"This recipe appeared 06/09/06 on the ABC News site. It is from the former chef at the White House who had served the Clintons for eight years and the Bushes for four. He said it was a favorite of both families. It is delicious!"

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Ready In:: 50mins
Ingredients:: 22
Yields:: 8 enchiladas
Serves:: 4

ingredients

For the filling and tortillas
8 ounces jalapeno jack cheese, grated
8 ounces cheddar cheese, grated
2 ounces queso fresco
1 tablespoon olive oil
2 cups sweet onions, large diced
2 teaspoons ground coriander
1 tablespoon ground cumin
hot sauce, to taste
salt and pepper, to taste
8 corn tortillas
Sauce
1 tablespoon olive oil
1 cup onion, diced
1 tablespoon jalapeno, fine diced
1 tablespoon minced garlic
¹⁄₂ tablespoon chipotle chile in adobo
1 cup roasted tomatoes, chopped
1 ¹⁄₂ cups stock or 1 1/2 cups water
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon oregano
¹⁄₂ teaspoon cinnamon
salt and pepper, to taste

directions

Filling:
In a saute pan over medium heat, saute diced onion in oil until tender and slightly colored -- 4-6 minutes.
Season with coriander, cumin, hot sauce and S&P.
Let onion mix cool to room temperature, and hold to fill enchiladas.
Combine all the cheese except 2 oz each of the jack and cheddar with the onion mixture, fold together well.
Slightly warm the tortillas in a warm saute pan to make them flexible, and put about 2/3 cup of the cheese mix on each tortilla and roll them up.
Place the rolled tortillas in a lightly oiled casserole dish in a single layer.
Sauce:
In a 2 quart sauce pot over medium heat, cook onions in oil until tender -- 3-5 minutes.
Add diced jalapeno and garlic and cook 2 minutes more.
Add tomatotes, stock and all seasonings; let simmer 15 minutes.
Puree and strain the sauce and hold for service.
To assemble the dish:
Preheat oven to 350 degrees.
Ladle sauce over the enchiladas in the casserole dish, top with the remaining cheese.
Bake covered for 15-20 minutes, until hot thoughout and cheese is well-melted.
Serve hot.

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Reviews

I love cheese enchiladas, and I think these are the best ones I've ever had! How can they not be, coming from the White House kitchen.. no wonder they were a favorite of the Clinton's and Bush's.. I followed the recipe and instructions exactly, and the only problem I had was that there was no way I could get 2/3 cup cheese into each tortilla. I used a 1/3 cup measure and was only able to get one in each - maybe because they use bigger corn tortillas in the White House, who knows.. anyways, I was able to get 13 enchiladas. Delicious! The sauce is to die for, but kind of tedious, although worth it. The cheese/onion filling was fantastic, and I will use this filling mixture from now on when I make cheese enchiladas. Thanks for posting this!

steve in FL
Can only rate the Enchiladas since I used Mexican Enchilada Sauce for the sauce (had it already made in the fridge), but this was VERY GOOD. The coriander and the cumin taste was very pronounced - so make sure you really like it before you add it as the recipe states. I don't think it would be nearly as good using flour tortillas, so use the corn if you try. I LOVE cheese enchiladas, but am always looking for a way to get something else in there - this was PERFECT. I let my onions carmelize a bit, but that's the way I like them. Next time I will try with the sauce in the recipe - which sounds fanstastic! Thanks!!

Pinot Grigio

RECIPE SUBMITTED BY

Big Bill in Big D

I am an 82-year-old retiree, married to the same lady for 62 years, have four adults children - all out of the nest (Yea!), we have seven grandchildren and three great-granddaughters. My favorite activity today is getting into a position (usually lying down) which causes the least pain to my ol' achin' back. My favorite cookbooks are the ones published each year by the State Fair of Texas containing all the Fair's prize-winning recipes from the previous year's cooking contests. Texans are noted for their bragadoccio but, when it comes to their cooking, many of these brags are justified. I don't have any major passions, but I have several peeves, most of which now come out of Washington, D.C. On a more personal level one of my pet peeves are those people who, intentionally, give incomplete instructions with their recipes (i.e. how big is a can of tomatoes or a a can of evaporated milk?) with the intent of keeping anyone from ever making the recipe as good as they do! And, I have an elevated loathing for those cooks who deliberately alter by either omitting items or giving the incorrect measurements for items in their recipe to make certain no one will ever make the dish as good as they do! I know this happens from personal experience, for I published cookbooks for many year and you would probably be surprised to know how frequently this ruse occurs. Tacky!

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