Enchiladas are one of my absolute favorite recipes.
As a matter of fact, it was enchiladas that inspired me to create this blog in 2008.
It has been very cold here in Dallas this past week. On Wednesday, I got home from work, and was craving comfort food. I was able to create these enchiladas with what I had in my fridge and pantry.
I always keep a couple of cans of
enchilada sauce and tortillas
in the house.
So, with a can of green chile enchilada sauce, some light sour cream, small can of green chiles, onion, cheddar cheese, and corn tortillas, I was able to whip these up in about 15 minutes + another 30 for cooking.
There are so many ways to make enchiladas. You just need tortillas, cheese and a red or green enchilada sauce. You can add in veggies and meat. It's totally up to your personal taste (and what you have on hand)I
|Green Chile, Cheese, and Onion Enchiladas|
|Just one enchilada|
- 10 corn tortillas
- 1 - 15oz can green chile enchilada sauce
- 1 cup light sour cream
- 1/2 onion - chopped finely
- 1 - 4oz can chopped green chiles
- 2 cups cheddar cheese - grated
- Preheat oven to 350 degrees
- Light spray a 11x9 (or 8x8) pan with cooking spray
- Whisk the sour cream and green chile sauce together in a bowl
- Drain the green chiles
- Soften the tortillas in the microwave. Place 5 in between 2 pieces of damp paper towels. Microwave for about 45 seconds (depends on the power of your microwave - mine is weak).
- Place cheese, onion, green chiles in the center of the tortilla. (leave some cheese, green chiles and onions for the top of the enchiladas. Roll the tortilla and place face down in the pan. Continue until the other 4 are done. Microwave the next batch of 5 - repeat.
- Pour the green chile /sour cream mixture over the enchiladas. Top with remaining cheese, green chiles and onions.
- Bake for about 25-30 minutes. Let set for about 10 minutes before serving.