Cheese and Green Chile Enchiladas

Total Time
30mins
Prep 15 mins
Cook 15 mins

Recipe is from Rachael Ray magazine.

Ingredients Nutrition

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.