Cheese & Green Chili Enchiladas

I was watching Rachael Ray one morning & I don’t usually cook a lot of her meals. They are crazy caloric even though they look absolutely delicious, but this recipe is so close to one I do for my chicken enchiladas (I’ll have to do a separate post for that one later) that I knew they would be good. These did not disappoint.

Normally, I am not a huge fan of eating globs of cheese, but the onion, chiles, & sour cream added nice texture to the enchiladas. My kids also devoured this dish, so it’s super kid friendly & you can easily add some chicken if you want to.

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Cheese & Green Chili Enchiladas

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Ingredients

• 3 1/2 cups monterey jack cheese (I actually used a mixture of colby jack & mild cheddar)
• 2-4 oz cans diced green chiles
• 1 cup light sour cream
• 1 small onion, grated
• 2 cloves garlic, minced
• small handful cilantro, chopped
• 1 tsp cumin
• Kosher Salt
• Pepper
• 8 taco size soft flour tortillas

Instructions

1. Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl. Mix together. Season with salt & pepper.
2. Fill tortillas with some of the mixture & roll up. Place into a small rectangular dish that has been sprayed with pan coating. Repeat, saving ⅓-1/2 the mixture.
3. 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.
4. Serve with extra sour cream, salsa, or other toppings.

Recipe from Rachael Ray