16 corn tortillas
1 cup chopped onions
1 (28 oz.) can chile verde/green chile sauce
1 1/2 lb. grated mild cheddar cheese
1 tsp. cayenne pepper (more or less to accommodate personal taste)
oil, enough to lightly fry tortillas and sauté onions

Heat oil, about 1 cup, in a frying pan. Quickly fry tortillas on both sides just to soften them up, about 5 seconds each side and just stack them on a plate. Continue until all tortillas are done, set aside. Preheat oven to 350°F.

Sauté onions in 2-3 tablespoons hot oil. Add cayenne pepper and sauté until the onions are tender and translucent. Be careful not to burn them. Remove from heat and add about 3/4 cup of the green sauce to the onions and mix it up.

Spoon a little of the onion/sauce mixture onto the tortillas, a tablespoon or so, and about 1/8 cup of cheese. Roll it up and place seam down into a large greased baking dish. Continue until all tortillas are made. Pour the rest of the green sauce all over the rolled tortillas and sprinkle the remaining cheese on top.

Bake uncovered at 350°F for 30 minutes. Remove from oven.

Cover with foil and let sit for 5 to 10 minutes.

Top with a dollop of dairy sour cream and enjoy! Makes a lot and great as a leftover!

Submitted by: Heather Kellar