This is another recipe that I tore out of a magazine long ago. So long ago that I don't even remember which magazine. It might have been a Rachel Ray. My husband brought a couple of those home for me from his school last year. ; ) But anyhoo.... My family is not often fans of corn tortillas, but in some recipes they just work...and this one worked! Everyone loved them. I made Cilantro Lime Rice to go with it. This recipe is just like the one I use out of my cookbook from church.
3/4 lb. monterey jack, shredded (about 3 cups)
2 cans (4 oz. each) diced green chiles, drained
1 cup sour cream (I used light sour cream)
1 small yellow onion, grated
2 cloves garlic, finely chopped
A handful of cilantro leaves, chopped and a few whole leaves for garnish
1 tsp. ground cumin
12 corn tortillas
thinly sliced red onions, for topping...if desired
Preheat oven to 425*. In a medium bowl, combine the cheese, canned chiles, sour cream, onion, garlic, chopped cilantro and cumin.
Heat tortillas briefly in warm skillet. Drop a few tablespoons of the cheese mixture onto each tortilla and roll up. (You should use about 2/3 of the filling). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with red onion, cilantro, and even jalapeños, if you wish!!