Cheese and Green Chile Enchiladas

Submitted by CookingONTheSide

"Recipe is from Rachael Ray magazine."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 3 1⁄2 cups monterey jack cheese, shredded
• 2 (4 ounce) cans diced green chilies, drained
• 1 cup sour cream or 1 cup Mexican crema
• 1 small yellow onion, grated
• 2 garlic cloves, finely chopped
• cilantro leaf, chopped (a handful plus whole leaves for topping)
• 1 teaspoon ground cumin
• extra virgin olive oil
• 12 corn tortillas
• thinly sliced jalapeno pepper, for topping
• red onion, for topping

directions

1. Preheat oven to 425 degrees F.
2. In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
3. Heat 1/4 inch oil in a skillet over medium heat until hot.
4. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
5. Drain on paper towels.
6. Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
7. Arrange the enchiladas in a single layer in a casserole dish.
8. Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
9. Top with jalapenos, red onions and whole cilantro leaves.