This was one of my favorite meals growing up. Corn tortillas filled with cheddar cheese and diced white onion, covered in red sauce, and heated just long enough for the cheese to melt, leaving the onions still crisp. My little brother hated onions when he was a kid, but my dad always insisted on putting onions in ALL the enchiladas. I mean, it would have been real easy to leave the onions out of one or two of them. He just didn’t want to. I’m not sure what his reasoning was, but I guess it worked because little brother is cool with onions now.
Of course, back then it was made with a can of enchilada sauce. While I still adore canned enchilada sauce, what with its supernaturally smooth texture and powerful single-note-seasoning of cumin, I also like to make my own. It’s been a several-year-long process%2
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!