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Scrumptious, easy stacked (not rolled) cheese enchiladas topped with a totally easy green chile sauce. Ready in 10 minutes!
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 chilies 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.
Delish and so, so easy!
(Save extra sauce for use on nachos, quesadillas, chicken, etc.)
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!