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Creamy Green Chile Chicken Enchiladas with Pickled Onions

The mildly sweet taste of Goldies makes them just right for pickling — and for topping these creamy enchiladas.


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Prep:
40m

Total:
75m

Yield:
4 servings

Course: Main
Cuisine: Mexican


Ingredients

For pickled onions

  • 2 Goldies yellow onions, thinly sliced
  • 3/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp whole peppercorns
  • 1/2 tsp whole cumin seed (or 1/4 tsp ground cumin)
  • 1/2 tsp dried oregano leaves
  • 2 cloves crushed garlic
  • 2 bay leaves

For enchiladas

  • 1 package (8 oz) light cream cheese, softened
  • 1 can (4.5 oz) diced mild green chilies
  • 4 Tbsp chopped fresh cilantro, divided
  • 1 Tbsp lime juice
  • 1 Tbsp minced garlic
  • 1/2 tsp mild chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Pinch of cayenne or a few dashes of hot sauce (optional)
  • 3 cups shredded cooked chicken breast
  • 8 taco-size (8-inches) flour tortillas
  • 2 cups shredded pepper jack cheese
  • 1 can (15 oz) mild green chile enchilada sauce

For serving

  • 2 cups thinly sliced romaine lettuce
  • 1/2 cup halved grape tomatoes
  • 1/2 cup chopped cucumber
  • Juice of 1/2 a lime
  • Olive oil, to taste

Directions

1. For pickled onions, in bowl or jar, toss onions with vinegar, salt and spices. Let stand until ready to serve. (Onions may be made up to two days ahead; chill until ready to serve.)

2. For enchiladas, preheat oven to 375°F. Lightly coat 9×13-inch baking dish with nonstick cooking spray.

3. In large bowl, mash cream cheese with green chilies, 2 tablespoons cilantro, lime juice, garlic, chili powder, cumin, salt, pepper and, if using, cayenne. Add chicken and stir to combine.

4. To assemble enchiladas, spread about 1/3 cup chicken mixture on tortilla and sprinkle with 1 tablespoon cheese. Roll tortilla to enclose. Repeat with remaining filling and tortillas.

5. Drizzle 3/4 cup enchilada sauce on bottom of prepared baking dish. Arrange enchiladas on sauce, seam side down, and drizzle remaining sauce on top of enchiladas; sprinkle with remaining cheese.

6. Cover dish with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes or until bubbly and cheese is melted. Let stand 10 minutes.

7. Meanwhile, toss romaine with tomatoes, cucumbers, lime juice and olive oil.

8. To serve, top enchiladas with salad and pickled onions.


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Why Goldies?

Goldies are a breakthrough — a premium yellow onion unlike any other. They're full of everything you love about onions, minus everything you don't!

  • All the fresh, crisp taste
  • All the mildly sweet flavor
  • All kinds of ways to enjoy — raw or cooked
  • All the nutrition — packed with antioxidants and vitamins
  • Non-GMO
Slicing Onions
  • No tears when cutting and chopping
  • No onion breath
  • No bite or burn like other onions
  • No smelly fingers

I love this onion! I can’t wait for it to get to market!

Courtney F.

Calabasas, CA

Customer names have been modified to protect privacy.

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