Thursday, September 17, 2015

Onion & Green Chili Enchiladas

Just whipped this Taste of Home Magazine recipe up for dinner tonight!! It was quite good!! Had to share because it was just so fast to throw it all together.  I served this with a big side of guacamole, chips and salsa. Enjoy!

*I am gluten free, so I used corn tortillas for myself, but used regular tortillas for my husband and kids.  So, if you'd like to make it GF, that's easy!

**Also, if you would like to add meat from a rotisserie chicken to the inside of the enchiladas, I think that'd be the perfect addition.

***I also added shredded romaine and chopped tomatoes to the enchiladas. I love the crunch the romaine gives the soft enchiladas.

Here is the recipe from Taste of Home:
  • 2 tablespoons butter
  • 3 large onions, sliced (about 6 cups)
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1/3 cup salsa
  • 2 tablespoons reduced-sodium taco seasoning
  • 12 flour tortillas (6 inches)* <use corn tortillas to make these gluten free>
  • 2 cans (10 ounces each) green enchilada sauce
  • Minced fresh cilantro, optional


1. Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender and golden brown. Cool slightly. 
2. Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions. 
3. Place 2 tablespoons mixture off-center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese. 
4. Bake, uncovered, 20-25 minutes or until heated through and cheese is melted. Sprinkle with cilantro, if desired. Yield: 6 servings. 

*I served with chopped romaine, chopped tomatoes and sliced black olives with sides of black beans and guacamole, chips and salsa. 

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