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Cheese & Green Chili Enchiladas

Cheese & Green Chili Enchiladas

Author Amber Brady
Yields 8 servings

Ingredients

  • 3 ½ cups Monterey Jack cheese, (I actually used a mixture of colby jack & mild cheddar)
  • 8 oz diced green chiles, (two 4oz cans)
  • 1 cup light sour cream
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • small handful cilantro, chopped
  • 1 tsp ground cumin
  • kosher salt
  • black pepper
  • 8 taco size soft flour tortillas

Instructions

  • Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl. Mix together. Season with salt & pepper.
  • Fill tortillas with some of the mixture & roll up. Place into a small rectangular dish that has been sprayed with pan coating. Repeat, saving ⅓-½ of the mixture.
  • Spread remaining mixture over the top of the enchiladas. Sprinkle with a little extra cheese, if desired, & bake at 425˚F for 15-20 minutes or until bubbly & brown on top.
  • Serve with extra sour cream, salsa, or other toppings.

Notes