Why does it smell like onions in here?

Sunday is the biggest cooking day in our house. We are so busy during the week that I try to prep and cook a few meals on Sunday so that during the week I'm not spending most of my evening cooking. There was even more work going on in the kitchen because my parents were coming over for dinner and my husband's birthday is tomorrow so I needed to get his birthday meal done too. Dinner with the folks was Vidalia Onion Pie. I had made this a few weeks ago and it was a huge hit with my hubby. I had a few Vidalias left from the 2 bags I bought when they first came into season. I had also promised my folks I'd make it for them. It was a hit with them also. I knew they loved it when they polished it off, and my father went back for seconds.
Vidalia Onion Pie
this makes two pies, I only used half for one pie.
6 Vidalia onions, thinly sliced
4 eggs, beaten (I used egg beaters)
1 cup sour cream ( I used light sour cream)
salt and pepper to taste
1/2 cup unsalted butter
1/4 cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
1/2 cup grated Parmesan cheese for topping
Preheat oven to 375 degrees F
In medium skillet, cook onion in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower the temperature to 350 degrees F and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
And this is the result..........

Then it was on to hubby's birthday meal. He loves chicken enchiladas, so that is what he requested. Great......more onions. My eyes well up and water like the dickens whenever I have to cut onions. I have even considered buying those onion cutting goggles....but I have discovered a solution. Let the husband cut them!!! He'd already cut the onions for the pie. So he was off to grate onions for his enchiladas! I know that these will be wonderful, because they are his favorite.

Chicken Enchiladas

12 to 16 flour or corn tortillas

1 rotisserie chicken (found at any grocery store deli...mine came from Sam's), cut into small pieces

2 cans cream of chicken soup

8oz can green chilies diced

1 pint sour cream (used fat free)

2 cups Monterey Jack cheese grated

1 small onion, grated

8 green onion tops chopped

Combine soup, onion, green onion tops, sour cream, and chilies. Add most of the cheese, saving some for the top. Set aside 1 cup of the mix without the chicken. Add the cut up chicken to the remaining mix

In a 9x13 inch greased shallow baking dish, fill each tortilla with some of the chicken mix and roll up, folding ends if you desire. Pour remaining sauce over the top of the filled tortillas and sprinkle with remaining cheese

Bake at 350 degrees F for 45 minutes

Can't wait for tomorrow night!!!