- bulb - 1 piece
- butter - 2 items. spoons
- a bank of green Enchilada sauce - 1 piece (450 g)
- cans of chopped green chili - 2 pieces (120 g each)
- corn tortillas - 12 pieces
- Cheddar cheese - 2 cups (or other cheese)
- sour cream, salsa, picco de ghalo - To taste (optional) for serving)
- guacamole, cilantro - To taste (optional) for filing)
1. Cut the onion into cubes. In a small frying pan fry the onion in butter over medium-low heat until the onion turns golden brown. 2. In a small saucepan, combine the Enchilada sauce with chili and heat it. 3. Put the flat cakes on the work surface and sprinkle with grated cheese in the center. Place in an oven or microwave until the cheese melts. 4. Lay out 3 cheese cakes on each serving plate so that they cover each other. Put a large amount of fried onions on top. 5. Drizzle with warm green sauce. 6. Add salsa, sour cream, picco de gallio and cilantro at will. Immediately submit. The remaining green sauce can be kept for use in cooking nachos, quesadillas, chicken, etc.
Servings: 3-4