CHEESE AND GREEN CHILE ENCHILADAS

Cheese and Green Chile Enchiladas image

Make and share this Cheese and Green Chile Enchiladas recipe from Food.com.

Provided by CookingONTheSide

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 659.9, Fat 43.5, SaturatedFat 25.8, Cholesterol 117.9, Sodium 1280.5, Carbohydrate 39.8, Fiber 5.7, Sugar 5.7, Protein 30.4