Mexican

Cheese and Green Onion Enchildas is for Dinner.

Cheese and Green Onion Enchildas takes 10 minutes to prepare.

Cheese and Green Onion Enchildas takes 30 minutes to cook.

Cheese and Green Onion Enchildas makes 6 servings.

The ingredients for Cheese and Green Onion Enchildas are:

2 bunches of green onions, diced
28 oz can Macayo's Red Enchilada Sauce
2 to 2 1/2c Reduced Fat Sharp Cheddar Cheese (nutrition info based on 2.5c)
13 corn tortillas

Here is how you make Cheese and Green Onion Enchildas:

Mix together bag of of cheese (1 eight-ounce bag equals two cups) and diced green onions in a mixing bowl. If you like your food to be well-seasoned, season cheese mixture with pepper, chicken bouillon, oregano, chili powder or other desired seasoning and mix well. Set aside.Heat enchilada sauce in a saucepan over low heat, until it begins to bubble.On a plate, place about 2 Tbl of the heated enchilada sauce, spreading in a circle roughly the size of the tortillas. Place a corn tortilla over the sauce. Add roughly 2 Tbl of enchilada sauce to the top of the tortilla. Add a tortilla on top and repeat process for 6 tortillas. I have omitted the oil from this recipe that would normally make the tortillas tender, so make sure the sauce is hot and plentiful on each tortilla to help soften it. Once the stack of 6 tortillas is finished, place in microwave for 30 seconds, again to help soften. Remove from microwave.Scoop 1/4 cup of cheese/onion mixture onto center of tortilla, moving the cheese to make a line across the middle of the tortilla. Roll up and place in a greased 9x13 glass dish. (I use non-fat cooking spray). Repeat this process to fill the dish. Once the 6 tortillas have been used, repeat the sauce stack process for the remaining 7 tortillas. I usually end up with about 9 enchiladas the length of the pan, then add four more perpendicular to fill in the rest of the width of the dish.Cover with foil and bake at 375 for 20 minutes. Remove foil and cook for a remaining 10 minutes or until desired doneness. Serve with lettuce, diced tomato and fat-free sour cream and a side of beans, rice or favorite Mexican side dish.Makes 6.5 two-enchilada servings.Number of Servings: 6.5Recipe submitted by SparkPeople user THRASHLEY.

The nutritional information for Cheese and Green Onion Enchildas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 402.1

• Total Fat: 20.0 g
• Cholesterol: 30.8 mg
• Sodium: 1,194.5 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 12.7 g
• Protein: 16.8 g

Cheese and Green Onion Enchildas is Mexican cuisine.