I Never Thought Of Adding This On Top Of My Enchiladas!
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Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
There was a time when I was a kid where I absolutely hated cheese? Can you believe it, what kind of a person doesn’t like cheese? The more my parents and sister pushed it on me, the more I refused to eat it! I wouldn’t try any variety and I was pretty skeeved out about the texture of cheese, especially sliced cheese.
The good news, though, is that I came to my senses in college. I started buying and eating recipes with cheese here and there. As the years went on, I started loving cheese and not being able to get enough! Top a recipe with cheese and I’m totally in. The unique thing about this recipe is not the cheese, however, it’s the caramelized onions you add on top of the enchiladas. The caramelized onions add a new zing that you don’t normally get in enchiladas, so your taste buds will be absolutely thank you when they’re done.
Recipe is courtesy of Pioneer Woman.
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