After 3 weeks of being sick, I am coming out of the fog and finishing up this last week of meals. This recipe comes from the Pioneer Woman (see link below). These were DELICIOUS. They were super easy to put together and we all loved them. (Granted, the girls just had cheese, no sauces or onions, but still.) The only thing I did differently was I put the onions on top of each of the cheese layers, not just on the top. Yum! I will definitely be making these again soon. I served them with refried beans and fruit. Makes 4 servings. (For the girls, I didn't stack them three tortillas high, so we had more than 4 servings.)
 |
| Photo from The Pioneer Woman |
You'll Need:
- 1 whole onion, diced
- 2 Tblsp. butter
- 1 can (15 oz.) green enchilada sauce
- 2 cans (4 oz.) chopped green chiles
- 12 whole corn tortillas
- 2 c. freshly grated cheddar (or any cheese you'd like)
- sour cream
- salsa
- optional toppings: pico de gallo, guacamole, cilantro leaves
Preparation:
- In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine green enchilada sauce with green chiles and heat until very warm.
- In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.
Recipe and link:
http://thepioneerwoman.com/cooking/2012/05/easy-green-chile-enchiladas/
No comments:
Post a Comment