Onion & Green Chile Enchiladas
When we have guests, they lobby for my famous enchiladas. I usually make a meatless version, but feel free to add cooked chicken. —Anthony Bolton, Bellevue, Nebraska
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
nut free
gluten free
red meat free
shellfish free
vegetarian
pescatarian
- 2 tablespoons butter
- 1 cup sour cream
- 2 tablespoons reduced-sodium taco seasoning
- 1/3 cup salsa
- minced fresh cilantro optional
- 2 cans (10 ounces each) green enchilada sauce
- 12 flour tortillas (6 inches)
- 2 cups shredded cheddar cheese divided
- 3 large onions sliced (about 6 cups)
- Carbohydrate 12.9550986129003 g
- Cholesterol 67.5802083471722 mg
- Fat 22.0001826434695 g
- Fiber 2.09755561159085 g
- Protein 13.2704701398058 g
- Saturated Fat 13.9078500028609 g
- Serving Size 1 1 servings. (202g)
- Sodium 402.000833427116 mg
- Sugar 10.8575430013094 g
- Trans Fat 1.23017486137526 g
- Calories 298 calories
Preheat oven to 350degrees. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., 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., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.
