Cheese and Green Chile Enchiladas

Aired March 8, 2012

Serves 4
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
Vegetable oil or EVOO Extra Virgin Olive Oil, for warming tortillas
12 corn tortillas
Thinly sliced jalapeo peppers and red onions, for topping
1 lime


Preheat the oven to 425F.


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 jalapeos, red onions, whole cilantro leaves and lime juice.



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