Onion Enchiladas

Onion Enchiladas

The people of Mexico were rolling corn tortillas around food when the Spanish showed up.  Enchiladas were mentioned in the first ever Mexican cookbook, El cocinero mexicano (The Mexican Chef).  Basically, an enchilada is a corn tortilla wrapped around a filling, topped with sauce, and baked.  They can be topped with a red chili sauce, mole sauce, or cream sauce and can be filled with anything.  If you like these you can make Chicken Enchilada Suizas, corn tortillas wrapped around juicy chicken and covered in a sour cream sauce. Or you may prefer a more traditional Enchilada of beef filling covered in a red chili sauce.

I made these Onion Enchiladas for Meatless Monday.  They take a little time, but are easy to make and so delicious.  You can find mole paste in the ethnic food aisle of your grocers.  Better yet, visit a Hispanic grocers. I use Rogelio Bueno or Doña Maria.  You can use the mole paste to make Mole Chicken another day.

I serve the enchiladas topped with a dollop of sour cream and sprinkled with chopped green onions.  Salted, sliced tomatoes or a small side salad make this a complete vegetarian meal.

Servings: 4-6

Time:  Prep: 15 minutes, Cooking:  1 hour 30 minutes.
Hardware:  A cutting board & knives, measuring cups & spoons, a large skillet, tongs, a large spoon, sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients

• 2 large onions (16 ounces)
• 1 tablespoon butter
• 2 tablespoons+ 3 tablespoons vegetable oil
• 2 tablespoons of water
• 4 tablespoons flour
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 2 tablespoons mole paste
• 4 cups vegetable broth
• 4 ounces cream cheese-softened
• 1 ½ cups of shredded cheese (I used cheddar)
• Cooking spray
• 8-6 inch corn tortillas
• Salt
• Sour cream and chopped green onions

1.  Place the cream cheese on the counter.
2. Slice the onion. Don’t slice them too thin or they will burn rather than caramelize. Cover the bottom of the skillet in the butter and 2 tablespoons of oil over medium heat. Add the onions and cook until they are dark and soft. If they are crisping up too quickly turn the heat down.  Stir occasionally. When they are the color of peanut butter, turn the pan up and add the water, scraping the bottom of the pan. Sprinkle generously with salt. As soon as the water evaporates remove the skillet from the heat. This entire process will take 45 minutes. Allow them to cool.
3. In the sauce pan, heat the remaining oil over medium heat until it begins to sizzle. Add the flour and stir constantly until there are no lumps and the flour is a nice buttery color.  This should take about 2 minutes. (This is called a roux.) Add the chili powder, cumin, and mole paste.  Whisk until every thing is incorporated and you have removed all lumps.
4. Slowly add the broth.  Whisk the entire time, scrapping the sides and bottom of the pan.  Simmer the sauce for about 2 to 3 minutes.  Taste and adjust the salt. Remove the sauce pan from the heat.
5. Pre-heat the oven to 350°. Spray the baking dish with cooking spray.  Spread about 2 tablespoons of sauce in the bottom of the glass pan. Mix 1 cup of the cheese with the onions.
6. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
7. Work with one tortilla at a time.  Spread ½ ounce of the softened cream cheese on the tortilla. Place ⅛ the onion mixture into the tortilla and roll up. Place the rolled tortilla, seam side down, in the glass pan. Repeat with the remaining tortillas.
8. Pour the sauce over the enchiladas. Bake for 30 minutes. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.
9. Allow the enchiladas to cool for a few minutes.  Serve with sour cream and green onion.

Covered in mole sauce and cheese

Filled with caramelized onions

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