Cheese and Green Chile Enchiladas

 

This recipe was featured in the March 2012 issue of Every Day with Rachael Ray magazine.

Ingredients

• 3/4 pound Monterey jack, shredded (3 1/2 cups)
• 2 4-ounce cans diced green chilies, drained
• 1 cup sour cream or Mexican crema
• 1 small yellow onion, grated
• 2 cloves garlic, grated or finely chopped
• A small handful cilantro leaves, chopped, plus whole leaves for topping
• 1 teaspoon ground cumin (about 1/3 palmful)
• Kosher Salt
• Pepper
• Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
• 12 corn tortillas
• Thinly sliced jalapeño peppers and red onions, for topping
• 1 lime

Preparation

Preheat the oven to 425°F.

In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.

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 the jalapeños, red onions, whole cilantro leaves and lime juice.

 

Yields: 4