Friday, June 22, 2012

Cheese and Green Chile Enchiladas


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


  • 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


Preheat the oven to 425°F.
Step 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


  1. That looks really good! I am going to go and pin this recipe!!!

  2. Mmmm ... mmmm... my mouth is watering!! I love me some cheese enchiladas!! Pinned, tweeted and G+ :) Thanks for sharing!!

  3. LOOKS DELICIOUS!!!!!!! Going to try this probably sometime next week!

  4. Oh my gosh, I can't visit here on an empty stomach! I'm starving now! lol Need to get the ingredients!

  5. Ok so I just got making these and they are great. I had to leave out the onion. Kids do not like onion. Also the kids did not like them. Next time I will be adding shredded chicken to mine. Also thought about adding beef. There are lots of things you can do with this recipe.