Name: Cheese and Green Chile Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

Recipe by CookingONTheSide

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Recipe is from Rachael Ray magazine.

Ready In:: 30mins
Serves:
Units:

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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

Preheat oven to 425 degrees F.
In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
Heat 1/4 inch oil in a skillet over medium heat until hot.
Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
Drain on paper towels.
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).
Arrange the enchiladas in a single layer in a casserole dish.
Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
Top with jalapenos, red onions and whole cilantro leaves.

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