4 6" Flour Tortillas
2 T Olive Oil
1 Whole Onion, Thinly Sliced
Salt and Pepper to taste
1/2 cup diced Yellow Peppers
1/2 cup diced Red Pepper
1/2 cup enchilada sauce
1 cup shredded Monterey Jack Cheese
Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.
1 cup diced fresh tomatoes
1 cup canned petite diced tomatoes
1/2 cup finely diced red onion
2 T diced cilantro
lime juice and salt to taste
Combine and serve
Let's Grow with the Champaign Park District
June 30-July 3
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