Cheese and Green Chile Enchiladas

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Total Time
15 mins
15 mins

Recipe is from Rachael Ray magazine.

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  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.