Cheese Enchiladas with Green Chilies
Ingredients
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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