Big yum! Green enchiladas made easy.


By SHYANNE GRIFFIN


This recipe is a quick and easy lunch that has great flavor!

These easy green enchiladas can be altered so many ways to feed your family in one meal without having to make several dishes.

This recipe serves two.

WHAT’S IN IT

6 corn tortillas

1 can green enchiladas sauce

1 bag of shredded Colby jack cheese

1 onion diced

butter

Add toppings to your cooked tortilla.

HOW TO MAKE IT

In skillet, melt 1-2 tablespoon of butter on medium heat and add diced onions.

Stir the onions so they are coated in butter and cook until they are translucent and starting to brown. The onions will feel tender and will bring a great flavor to your enchiladas.

Once the onions are done, set aside.

On a baking sheet, lay out 6 corn tortillas and cover with cheese. Broil the tortillas in the oven on high for approximately five minutes. Keep an eye on them to make sure they don't burn.

Tortillas are done when the cheese is melted and the tortillas look crisp.

While your tortillas are baking, open a can of green enchilada sauce to warm in a pot on the stove.

Once your tortillas are done and your enchiladas sauce is warmed up, you can begin to assemble your enchiladas.

To assemble, start with one crispy, cheesy tortillas and spoon on enchilada sauce as desired and layer on some of your prepared onions.

Repeat this process twice so you have two tortillas stacked on top of each other with the sauce and onions. Top with a single crispy, cheesy tortilla.

That's it! It is a super simple recipe that you can make when you have a short lunch break or minimal ingredients at home.

You can add variety and cater to your family's taste buds with this recipe by adding pico or avocados on top, serve with sour cream and salsa, use red enchiladas sauce, layer on extra veggies like bell peppers or jalapenos or add ground taco meat like I did!

Drop me a line and let me know what you think.

Beneath the Surface News. sara@beneaththesurfacenews.com