Hi! I am April Gruszkowski and I am showing you how to make enchiladas. And now we are going to make a filling. We are going to take an onion and dice it. This is a small red onion, I can use any kind but I like the flavor of red onion. So little bit more mild than yellow I think. I find that a red onion tends to be a little bit too big, so I go for a small medium sized red one, just the kind of that comes in the mesh bag at the grocery stores is fine. Then we just gonna put this in a bowl, then I will add a little bit of cilantro there. About a table spoon and a half or so chopped. And once you have chopped a bit you can just add it to the onion.

And mix it together a little. That looks good. Now we are going to shred some cheese. This is about 8 ounces each of cheddar and longhorn dark. It will come to about two cup or so once you shredded it. This is look like a lot but after you fill the tortillas anything left over you can sprinkle on the top of the enchiladas, before you bake them. Once you shredded about two cups worth of cheese, then just mix them together. Just toss it together like this. Next we are going to make the meat fillings for the enchiladas.