A delightful twist on classic enchiladas, combining cheesy goodness with aromatic herbs.
Preheat your oven to 350°F.
Preheating ensures even cooking and a perfect texture.
Heat a skillet over medium heat and sauté the onions with oregano and salt until softened.
Stir occasionally to prevent the onions from burning.
In a mixing bowl, combine the sautéed onions with 1 1/2 cups of shredded cheese.
Let the onions cool slightly before mixing with the cheese to prevent melting.
Mix the tomato sauce with chili powder in a small bowl.
Adjust the chili powder to your preferred spice level.
Dip each tortilla into the sauce, then place it on a plate.
Warming the tortillas slightly can make them easier to handle.
Spoon the onion and cheese mixture onto each tortilla, roll it up, and place seam-side down in a greased baking dish.
Arrange the enchiladas snugly in the dish to prevent unrolling.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Ensure the sauce covers the enchiladas completely for even baking.
Bake in the preheated oven for 20-25 minutes until hot and bubbly.
Check the enchiladas halfway through to ensure even cooking.
Serve the enchiladas warm, garnished with fresh herbs if desired.
Pair with a side of guacamole or sour cream for added flavor.
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