This is a great recipe. I always get many compliments when I make it (which has been MANY times). I feel that 1 onion, even small, is a bit much. I usually only do half. Luckily for me, everyone I serve this too has been an onion lover so they don't mind. These ARE spicy, but delicious! You can vary the spice by adding less of the jalapeno salsa to the sour cream mixture, and more of the green chiles. You can also use a green tomatillo salsa instead of the jalapeno salsa. They still turn out amazingly good. Waiting until the enchiladas are bubbling in the oven is key. Even for about 10 minutes or so (of bubbling time). This ensures that the onions are cooked completely. I have taken it out upon immediately bubbling, and onions weren't quite cooked all the way. Even then, still delicious. Beyond delicious recipe!
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This is a great recipe. I always get many compliments when I make it (which has been MANY...