3 1/2cupsmonterey jack cheese (I actually used a mixture of colby jack & mild cheddar)
2-4ozcans diced green chiles
1cuplight sour cream
1small onion, grated
2clovesgarlic, minced
small handful cilantro, chopped
1tspcumin
Kosher Salt
Pepper
8taco 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 ⅓-1/2 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.