Copycat Restaurant Ground Beef Enchiladas Recipes
These copycat cheese and onion enchiladas taste just like the ones you get at a Tex-Mex restaurant. They're easy to make and always a hit.
Carlos O'Kelly's is our Tex-Mex restaurant back home in Iowa and it's my favorite! Every visit – I force my friends to go! We get salsa, queso and cheese enchiladas.
Well, thanks to secrets from a former staffer, I've made the salsa & queso recipes (and the flavor on both is perfection!) – but today – it's all about the enchiladas. These are simple cheese & onion enchiladas but instead of the regular "red" enchilada sauce – I always get queso! So it's cheese, cheese and MORE CHEESE!!!
What are cheese and onion enchiladas made of?
These copycat enchiladas are so easy with only 5 ingredients – here's what you'll need:
- six-inch corn tortillas
- feel free to swap with flour tortillas if you like – but they're more authentic with corn
- shredded cheddar cheese
- shredded monterrey jack cheese (not just one cup of cheese – many cups!)
- diced onion
- How do you cut an onion for enchiladas? You'll want to do a large dice on these because if you're making cheese & onion enchiladas – you want to know the onion is in there! Make them about 1/2 inch pieces.
- Carlos O'Kelly's Queso – you can use a different queso – but trust me on this – you want to make this recipe- and make the whole batch – the leftovers won't last long!
- For the queso – you'll need:
- butter
- garlic powder
- diced onion
- diced tomato
- diced jalapeños
- Velveeta
- sour cream
- For the queso – you'll need:
You could substitute the queso for a red enchilada sauce if you're set on that – but really you should try this cheesiest of cheesy cheese & onion enchiladas – they're really the best!
Also – I don't have many spices in these enchiladas, but feel free to add cumin or chili powder if you like – or even add toppings like black olives, sour cream, green onions and fresh cilantro.
How to make cheese and onion enchiladas?
These are really easy to make!
- Make Carlos O'Kelly's Queso ahead of time
- Preheat oven to 450
- Stir together cheddar & jack cheese in a bowl
- Take corn tortillas and heat them
- either separate them and place in the air fryer at 350 for 2 minutes
- heat oil in a skillet and toast them individually 30 seconds on each side
- place 3-4 tortillas at a time on a microwave-safe plate and cover with a damp paper towel and microwave for 30-60 seconds
- Prepare a rectangular baking dish by spraying it with non-stick spray
- On a cutting board, lay tortilla out and spoon 1/4 cup cheese mixture into the middle of the tortilla
- Sprinkle 1 Tbsp onion on top of cheese
- Tightly roll tortillas around the cheese and onion
- Pour 1/2 cup queso on the bottom of the dish
- Place each roll seam side down in the baking dish
- Continue with remaining tortillas
- Smother enchiladas with queso
- Top with a handful of cheese – make sure all queso is covered or it'll burn
- Bake in 450 degree oven for 5-8 min until cheese melts
How do you make this cheesy homemade enchilada sauce?
Carlos O'Kelly's queso is just beyond my favorite – I make it all the time! It's easy to make too:
- Melt butter in sauce pan or a medium skillet on medium heat
- Add garlic powder and onion, tomato & jalapenos
- Cook until soft on low heat (the longer and slower the better)
- Cut Velveeta into cubes and put in a mini crock pot – add sauteed veggies.
- Cook on low until Velveeta melts and then add sour cream – stir and keep at low to serve
Can you freeze cheese enchiladas?
Yup – this is a great recipe to freeze! If you want to double it and use all the queso you can make one pan for dinner and a second pan for the freezer. Then just thaw completely and bake for 30 minutes at 350.
How long are cheese enchiladas good for?
If you've got leftovers – they're good in the fridge for 3-4 days. Or you can always freeze the leftovers after baking and then you've got an easy to grab lunch for another day!
Copycat Carlos O'Kelly's Cheese & Onion Enchiladas
These copycat cheese and onion enchiladas taste just like the ones you get at a Tex-Mex restaurant. They're easy to make and always a hit.
- 8 6-inch corn tortillas
- 2 cups cheddar cheese shredded
- 1.5 cups monterrey jack cheese shredded
- 1/2 cup diced onion
- 1/2 recipe Carlos O'Kelly's queso
-
Make queso ahead of time
1/2 recipe Carlos O'Kelly's queso
-
Preheat oven to 450
-
Mix together cheddar & jack cheese in a bowl
2 cups cheddar cheese, 1.5 cups monterrey jack cheese
-
Take corn tortillas and heat them in one of the following ways:
* separate them and place in the air fryer at 350 for 2 minutes
* heat oil in a skillet and toast them individually 30 seconds on each side
* place 3-4 tortillas at a time on a microwave-safe plate and cover with a damp paper towel and microwave for 30-60 seconds
8 6-inch corn tortillas
-
Prepare a rectangular baking dish by spraying it with non-stick spray
-
On a cutting board, lay tortilla out and top with 1/4 cup cheese mixture
-
Sprinkle 1 Tbsp onion on top of cheese
1/2 cup diced onion
-
Tightly roll tortillas around the cheese and onion
-
Spread 1/2 cup queso on the bottom of the dish
1/2 recipe Carlos O'Kelly's queso
-
Place each roll seam side down in the baking dish
-
Continue with remaining tortillas
-
Smother enchiladas with queso
-
Top with remaining shredded cheese – make sure all queso is covered or it'll burn
-
Bake in 450 degree oven for 5-8 min until cheese is melted
Serving: 2 enchiladas Calories: 536 kcal Carbohydrates: 42.9 g Protein: 22.6 g Fat: 33.4 g Saturated Fat: 20 g Cholesterol: 81 mg Sodium: 1101 mg Potassium: 21 mg Fiber: 1.3 g Sugar: 0.6 g Calcium: 683 mg
Let us know how it was!
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Source: https://www.thefoodhussy.com/copycat-carlos-okellys-cheese-onion/
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