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
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
Reviews
My Husband and I enjoyed this recipe for Lunch. I prepared the recipe using 1/2 of the amounts for the ingredients and substituted a combination of chopped zucchini, yellow pepper and onions instead of the 3 onions listed (approximately 3 cups). I also used large Tortillas which gave us 3 enchiladas for the two of us to share. I Will make this again using some butternut squash to experiment and create a twist on flavors.
My husband and I enjoyed these. I added black beans to the onion mixture and diced ham to my husband’s portion, but kept mine without meat. An easy recipe with tasty results. I’ll be making these again :)
Really did not work for me. Recipe requires a lot of onions, and the mixture with sour cream creates a soggy mess. I will not be making this one again.
I cut this recipe in half for my husband and I. I lowered the amount of onion just a bit and instead added in some black beans. On top I threw on some sliced black olives. I also used red enchilada sauce because my grocery store didn't have green. I really liked the flavor and it was a quick and easy recipe. My only complaint is that our enchiladas turned out kind of mushy/gummy. They were packed in the baking dish a little tight, so maybe that made the sauce stay on top of the enchiladas, making them mushy? I'm not really sure. If I can figure out how to get them to stay a bit more firm, this would be a 5-star recipe. I'll probably make this again and see if I can figure it out.
I adore this recipe!! As I am cooking for one, I only baked a portion the first time preparing it, and stored the cheese mixture in the fridge. When I was going to make and bake more, and retrieved the filling, I discovered it was so delicious that it didn't even make it to the oven! LOL The only change I made the third go round was adding 4 ounces of cream cheese to the filling mixture. I also added half can of mexican stewed tomatoes to the green chile sauce topping the fourth go round. Thanks very much for sharing this lovely no meat recipe!!
My family absolutely loves this- easy to make. I use Cookwell Green Chili Stew mix instead of green echilada sauce. Takes the spicy factor up a notch..also add shredded chicken.
This was pretty good!
I did cut down the amount of onions, but other than that, I made it as written. Husband did say that chicken would be nice to have in it, but personally, I thought it was perfect as is. I bought name brand green enchilada sauce . This is a keeper.
I loved the green enchilada sauce for a change. This dish had great flavor and was very simple to make.
Wow! The family really liked this. Amazingly I had all the ingredients on hand (which is unusual). I was worried the amount of onions might cause an over whelming onion taste but it was delicious. The guys in our family are carnivores but they did not even notice the lack of meat. Ha ha-- I got you guys!