Cheese and Green Chile Enchiladas
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Author: Becky Bakes
A quick and delicious meatless meal.
Ingredients
  • 3 3/4 cups monterey jack cheese, shredded
  • 2 4-ounce cans diced green chiles, drained
  • 1 cup mexican crema (or sour cream)
  • 1 small yellow onion, grated
  • 2 cloves garlic, finely chopped
  • 1 tsp. ground cumin
  • 1/2 cup salsa
  • 10 medium flour tortillas
  • desired toppings: jalapeno, red onion, green onion, cilantro
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a medium bowl combine the cheese, chiles, crema, onion, garlic, and cumin.
  3. Dollop a few tablespoons of filling into each tortilla, rolling and placing into a 9X13 baking pan.
  4. Stir a half cup of salsa into the remaining filling and spread over enchiladas.
  5. Bake for 15 minutes, or until golden.
  6. Top with desired toppings and serve.
Recipe by Becky Bakes at http://www.beckybakes.net/2012/05/22/cheese-and-green-chile-enchiladas/