Do you remember the restaurant called Chi-Chi’s? It was a Mexican-style chain restaurant that folded in the late ’90’s after a salmonella outbreak linked to their scallions.
In high school and college, I loved Chi-Chi’s; I ate there at least a few times a month.
My favorite menu item was Cheese & Onion Enchiladas.
We’ve made all sorts of enchiladas and quesadillas and burritos here, and we’ve made all sorts of cheese and onion recipes, always trying to come close to the flavor of my old favorite.
I’ve previously shared recipes for my own cheese and onion enchiladas, baked chicken enchiladas, BBQ chicken enchiladas (my favorite favorite meal), and beef enchiladas, as well as chicken bacon quesadillas and turkey quesadillas.
These quesadillas are really, really good, but they are nothing like my old favorite enchiladas.
Those were heavy, laden with enchilada sauce and grease. They came with more grease on the side. They were so very delicious.
These cheese and onion enchiladas are healthy because they use Nakano Rice Vinegar for flavor rather than sour cream or butter. Thanks to the vinegar, they have a tangy sweet flavor without a glut of calories (unless you go overboard with the cheese).
I am working with Mizkan as a Blogger Advocate. Mizkan compensated me to use and write about Nakano Rice Vinegar.
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