Sour Cream, Onion, and Green Chile Enchiladas

This is a meat free version. Feel free to add cooked rotisserie* chicken, shredded pulled pork*, or crumbled ground beef*.
(serves 6)

2 T. Kerrygold butter
3 large sweet* onions (I like Walla Walla*), sliced
2 cups (8 oz.) shredded sharp* cheddar or cheddar jack* or pepper jack* cheese, divided
1/2 small can of chopped green chiles*
1 cup sour cream
1/3 cup salsa
2 T. reduced-sodium taco seasoning
12 flour tortillas (6")
2 cans (10 oz. each) green enchilada sauce
Sliced black olives

Preheat oven to 350. In a large skillet, heat butter over med. heat. Add onions; cook and stir 8-10 mins. or until tender and golden brown. Cool slightly. Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa, and taco seasoning. Stir in cooled onions. Place 2 T. mixture off center on each tortilla. Roll up and place in a well-greased 13x9" baking dish, seam side down. Top enchiladas with sauce; sprinkle with remaining shredded cheese. Bake, uncovered, 20-25 mins. or until heated through and cheese is melted. Sprinkle with olives.

"Now and then it's good to pause in our pursuit of happiness and just be happy."

Have FUN today!!

TWO preseason football games on tonight. YAY!!!!!

Love,

MM