Enchiladas de queso y chile verde

Ingredientes

• 3 1/2 cups Monterey Jack cheese ((I actually used a mixture of colby jack & mild cheddar))
• 8 oz diced green chiles ((two 4oz cans) )
• 1 cup light sour cream
• 1 small onion (grated)
• 2 cloves garlic (minced)
• small handful cilantro (chopped)
• 1 tsp ground cumin
• kosher salt
• black pepper
• 8 taco size soft flour tortillas

Preparación

1. 1

   Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl. Mix together. Season with salt & pepper.

2. 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 ⅓-½ of the mixture.

3. 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. 4

   Serve with extra sour cream, salsa, or other toppings.