Flour tortillas are filled with a healthy dose of rice, cheese, and onions and topped with tangy salsa verde. Serve these enchiladas with black beans and chips and guacamole for a complete Mexican-inspired feast.
These rice, cheese, and onion enchiladas are a weeknight dinner winner! They are easy to make and are filled with comforting flavors the whole family will love.
Why you will love this
- Just 6 ingredients that are a simple blend of pantry staples and fresh ingredients.
- Great way to use up leftover rice. Or make the rice ahead of time to make assembling the enchiladas even easier.
- Salsa verde adds tangy flavor and is a delicious alternative to traditional red enchilada sauce.
Ingredients
- Tortillas - Both flour and corn tortillas work great in this recipe.
- Cooked rice - Both white and brown rice can be used. If you don't have leftover rice, you can make the rice 2-3 days ahead to save time.
- Cheese - I love using Colby Jack. Monterey Jack, Pepper Jack, and Cheddar - or a blend of these - are all great options. Use freshly shredded cheese for the best flavor and melting quality.
- Salsa verde is a sauce made from tomatillos and aromatics such as onions, jalapeños, and garlic. The tomatillos give the sauce its signature green color. I love keeping things easy by using Herdez jarred salsa verde.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
I like charring the flour tortillas slightly before assembling them. This prevents the tortillas from turning soggy or gummy in the casserole.
- Heat a cast iron griddle over medium heat. Char each tortilla for 30-45 seconds per side until slightly browned but still pliable. (This can also be done over an open flame). Set aside. (Image 1)
Tip: If using corn tortillas, skip this step. Instead, wrap the corn tortillas in a damp paper towel and heat them in the microwave for 10-15 seconds to soften. This helps prevent the corn tortillas from cracking when rolled.
- Heat oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes until the onions are soft and translucent. (Image 2)
- Stir in the green chiles. (Image 3)
- Stir in the rice and ½ cup of salsa verde. (Image 4)
- Add most of the cheese (reserving some for topping) and stir to incorporate. (Image 5)
- Fill each tortilla with ⅙ of the filling. (Image 6)
- Roll and place seam-side down in a baking dish. (Image 7)
- Top with the remaining salsa verde and cheese. (Image 8)
TIP: For saucier enchiladas, top with an extra ½ - ¾ cup salsa verde.
- Cover and bake at 425 degrees for 25 minutes. Uncover and bake for another 5 minutes.
- Garnish with your favorite fixings such as olive, scallions, or chunky salsa. (Image 9)
Serving suggestions
These enchiladas are delicious with a simple green salad and black beans or pair them with any of these favorites:
Storing and reheating
Store leftover enchiladas in an airtight container for up to 3-4 days. Reheat individual portions in the microwave. Alternatively, reheat the covered casserole in a 350-degree oven until warmed through.
FAQs
Oaxaca and Queso Asadero are good melting cheeses commonly used. Since these cheeses may not be readily available everywhere, Monterey Jack and Colby are excellent substitutions.
Absolutely! Homemade enchilada sauce is so easy to make and the taste is authentic and deep.
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Cheese and Onion Enchiladas with Rice
Ingredients
- 6 8-inch flour tortillas
- 2 teaspoons olive oil (or similar)
- 2 cups diced yellow onions (approx. 2 medium onions)
- 4.5 ounces (1 can) green chiles
- 2 cups cooked white or brown rice
- 1 cup salsa verde (divided)
- 2½ cups shredded Colby Jack cheese (or similar, divided)
Instructions
- Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
Tortillas
- Char the tortillas on a cast iron griddle over medium heat or over an open flame. Cook them just long enough to give the tortillas some color while keeping them pliable for rolling, about 30-45 seconds per side. Set aside. (Note 1)
Filling
- Heat oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes until soft and translucent.
- Add green chiles, rice, and ½ cup salsa verde. Stir to combine. Stir in 1¾ cup cheese until melted.
- Spoon ⅙ of the filling onto a tortilla, roll, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining salsa verde over the enchiladas. Top with remaining shredded cheese. (Note 2)
- Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 5 minutes.
- Garnish with your favorite fixings and serve.
Notes
- If using corn tortillas, skip this step. Instead, wrap the corn tortillas in a damp paper towel and heat them in the microwave for 10-15 seconds. Warming the tortillas will help to prevent them from cracking or breaking when rolling the enchiladas.
- For saucier enchiladas, top with an extra ½-3/4 cup of salsa verde.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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