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Onion & Green Chile Enchiladas

Total Time

Prep: 20 min. Bake: 20 min.

Makes

6 servings

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
Onion & Green Chile Enchiladas Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons butter
  • 3 large onions, sliced (about 6 cups)
  • 2 cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1/3 cup salsa
  • 2 tablespoons reduced-sodium taco seasoning
  • 12 flour tortillas (6 inches)
  • 2 cans (10 ounces each) green enchilada sauce
  • Minced fresh cilantro, optional

Directions

  1. Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. 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 1 cup cheese.
  4. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro if desired.

Onion & Green Chile Enchiladas Tips

What is the difference between green enchilada sauce and salsa verde?

While both are green, the difference between green enchilada sauce and salsa verde lies in the preparation. Enchilada sauce is cooked, and often contains broth for a saucier texture, while salsa verde is made with fresh, uncooked ingredients.

Is it OK to make enchiladas ahead of time?

Enchiladas are a great make-ahead dish that can be refrigerated for up to 24 hours before baking. Because this recipe contains sour cream, freezing is not recommended.

Which is spicier: green or red enchilada sauce?

Spice levels are determined by the types of peppers used in the sauces and whether the seeds are used—as the seeds are really where the heat comes from. Red enchilada sauce is often labelled "mild", "medium" or "hot" but fewer brands label the spice level of green enchilada sauce. If the ingredient list contains whole chili peppers or whole jalepeno peppers, the sauce will be spicier because the seeds have been used. Looking to kick the heat up even more? Add a few splashes of your favorite hot sauce—just be sure to check out our ultimate guide to hot sauces first.

Research contributed by Catherine Ward, Taste of Home Culinary Assistant

Nutrition Facts

2 enchiladas: 561 calories, 32g fat (18g saturated fat), 76mg cholesterol, 1466mg sodium, 50g carbohydrate (9g sugars, 4g fiber), 17g protein.

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