Enchiladas

For Nathan's birthday, we have always had the tradition of making homemade enchiladas (his favorite meal).  The first year we were married, I had a touch of the stomach flu and was cooking the enchilada sauce from scratch.  When I put the hot chiles into the blender I forgot to hold the lid down and enchilada sauce exploded onto every surface of our kitchen.  Luckily we had enough left to make dinner, but I didn't have the heart or energy to clean up the mess.  Nathan proved himself a keeper by cleaning up every drop.  I have gotten better at this recipe over the years.  You can use canned enchilada sauce or my homemade tamale sauces watered down with chicken broth.

First, slowly caramelize the onions in a little olive oil and add salt and pepper.*
 

I used to first fry the corn tortillas in oil and then dip in the sauce, but it was incredibly messy and not very healthy.  I didn't notice any difference when I tried out just heating the tortillas in the microwave till they are softened and pouring the sauce over all the enchiladas after I fill them.  That is what I have done for years now.  I set the warmed tortillas in the center of cheese, chicken, and caramelized onions (you can use diced raw).  Then put a little of each in the tortilla, roll it up and place in a greased pan to keep from sticking.
 

Once the pan is filled, pour over the sauce and top with cheese.  Bake, covered, in the oven at 350 degrees for 30-60 minutes until they are bubbling.  I like both red and green. 

Enchiladas freeze well for the future, so usually when I make enchiladas I make several pans and freeze the extras for busy days or when I have to work.  They are best served with refried beans.
 

*Tip:  I only use Kosher salt for cooking other than when I bake.  It is less salty and you can evenly coat the food for better flavor.