Cheese And Green Chile Enchiladas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

• 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.