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Enchiladas – Cheese & Onion

make the sauce, saute onions if you like
1. Make the sauce; steam or saute onions if you like for a minute
Start the stacking with sauce
2. Start the stacking with sauce, lay on one tortilla, add onions and cheese and top with second tortilla.
Finished stacking - to the oven
3. Finish stacking with more sauce and cheese on the top -> to the oven. Bake 20 min. at 350 ° F

Cheese & Onion Enchiladas in Red Sauce

  • 2 Corn Tortillas (per person)
  • 45 grams of mild cheese (cheddar, jack, provolone or a mixture)
  • 1/2 small onion

For the sauce, mix:

  • 2 T chili powder
  • 1 T tomato paste (optional)
  • 1 cup water

Stacked enchilada, two each in our personal size Le Creuset gratinée pan (Au Gratin in Palm color) are the perfect way to make enchiladas for just two people. The corn tortillas are not rolled but just stacked on a little sauce, cheese and onion added, another tortilla placed on top and all are covered with sauce. There is no need for any adjustment for altitude, but a Taste-Imagine challenge to find chili powder for maximum flavor. It all comes down to the chili powder used whether it is from dried chili that are re-hydrated and scraped of their meat or chili bought as a dried powder.  The best chili powder we have been able to find that is consistently awesome is from the restaurant, The Shed, in Santa Fe, NM. Some others we’ve found have a vinegary taste as if there was something used in the drying or grinding of the powder.  We also experienced that taste with dried chillis – left whole in a package,  or with packed ground chilis from grocery stores like King Soopers or even the Mexican sections of Savers.  At the Smith’s in Taos, we did find a nice ground powder.  And Savory Spice sells a Chimayo inspired powder that is good, too.


Red Chili from The Shed Restaurant in Santa Fe, NM
Red Chili from The Shed Restaurant in Santa Fe, NM

chili from Smiths
Red Chili from Smith’s (Kroger) Taos, NM

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