Cheese and Green Chile Enchiladas

Recipe is from Rachael Ray magazine.

Ready In:
30mins
Serves:
Units:

ingredients

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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  1. CookingONTheSide
    Recipe is from Rachael Ray magazine.
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