Extra onion?

[pink_x_dahlia]

Here's what I did with that extra onion.

Real simple.  Just dredge onion rings in flour first, egg next and finally bread crumbs.  I added panko to my bread crumbs.

Next:



Recipe:

Chik'n Enchiladas Recipe

8 (12 inch) flour tortillas 1 tablespoon olive oil 1 (12 ounce) package vegetarian chicken pieces     1 medium onion, halved and then sliced 1 tablespoon red pepper flakes 1 teaspoon adobo seasoning 16 ounces refried beans 14 ounces enchilada sauce 1 1/2 cups of grated cheddar cheese

1. Preheat the oven to 375.
2. Heat the olive oil in a skillet over medium heat.
3. Toss in the onion along with the red pepper flakes and stir around to begin cooking them.
4. When the onion begins to soften and the layers break apart, add the chick'n tenders and adobo seasoning. Cook everything until the chick'n just begins to warm up and the onions are beginning to become translucent.
5. Heat the refried beans in a skillet, or you can just microwave them to soften them up.
6. Spoon about one-third of the enchilada sauce onto the bottom of a glass baking dish. I usually end up with two dishes of enchiladas.
7. Put a good "smear" of refried beans down the center of a tortilla.
8. Add about 1/8 of the pepper, onion, and chick'n to the tortilla. Make sure to lay the strips out longways.
9. Add a small handful of cheese on top.
10. Roll the tortilla and tuck into the pan. Keep doing this until the pan is full.
11. Spoon the rest of the enchilada sauce over top of the enchiladas and spread out until they're nice and covered.
12. Toss any leftover cheese on top of the enchiladas. You can even grate some extra on top to make them very cheesey.
13. Bake in the oven about 15-25 minutes, until the ends of the enchiladas begin to crisp up