Here are the results of the continuing adventures of the enchiladas. I decided to caramelize my onions first. I started with a little olive oil and then added about half a tablespoon of butter. Yummy!
Getting nice and caramelized after about fifteen minutes...
Here I de-glazed the pan with some chicken broth and all that brown sugary goodness is covering the onions. At this point, just eating the onions would have been yummy.
This time I am layering the tortillas instead of rolling them up. I did not fry them in oil or put any kind of oil on them. I did rub a little olive oil on the bottom of the pan so they would not stick but they stuck a little anyway. In between the layers is the chicken, onions, green enchilada sauce, extra fire roasted green chilies and cheddar jack cheese. I wanted all white jack cheese but I was out.
These got rave reviews from the crowd at home. Much better that the ones with red sauce and not oily. I made these before I got your comment LaShaunna so next time I will try cooking them in the sauce a little to soften them up before I either layer them or roll them and see how that goes. Thanks for the great tip! Ok, now I am off and out of here. Wish me luck on getting everything done!