Cheese Enchiladas with Green Chilies


  • 12 corn tortillas
  • 1 lb pepper jack cheese, shredded
  • 1 onion, minced
  • 2 (8oz) cans of tomato sauce
  • 2 tsp oregano
  • canola oil
  • 2 (4oz) cans of green chilies
  • 2 cloves garlic, minced
  • 1 pint of Mexican Crema or Sour cream
  • kosher salt and fresh cracked black pepper to taste
  • Fry tortillas for about 1 minute in hot oil, turning once and draining on paper towels.
  • Let cool slightly then fill with 3/4 of the cheese and chilies that have been diced.
  • Roll up and place in a casserole or baking dish.
  • Fry onions and garlic in 1 tbs of oil until clear.
  • Add tomato sauce, and season with salt and pepper and oregano.
  • Simmer for 15 to 20 minutes. Add a little water if sauce gets to thick.
  • Remove from heat and stir in Mexican crema or sour cream and pour over the filled enchiladas.
  • Top with the remaining cheese and chilies.
  • Cover and bake in a preheated 350 degree oven for 30 minutes or until cheese is bubbling and hot.

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