Cheese and Green Chile Enchiladas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe is from Rachael Ray magazine. 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:
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.
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