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
Directions1. 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.