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SERVINGS: 4 INGREDIENTS: - ¾ lb. monterey jack, shredded (3 ½ cups)
- 2 cans (4 oz. each) diced green chiles, 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 tsp. ground cumin (about ⅓ palmful)
- Vegetable oil or EVOO, for warming tortillas
- 12 corn tortillas
- Thinly sliced jalapeño chile peppers and red onions, for topping
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DIRECTIONS - Preheat the oven to 425°. In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
- Heat ¼ 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 tbsp. 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 and whole cilantro leaves.
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