Green Chile Enchiladas

Ingredients

• 1 can (10 oz) canned roasted green chiles, drained
• ½ cup sour cream
• 1.5 cups shredded Monterey Jack or cheddar cheese, divided
• 4 tortillas corn tortillas (6-inch)
• 1 to taste salt and pepper
• 1 tablespoon olive oil

Instructions

1. 1

   Set the oven to 375°F and wait until the indicator light or beep tells you it has finished preheating, about 8 minutes.

2. 2

   Pour the drained green chiles into a blender, add the sour cream, and blend for 15 seconds until smooth and creamy, with no visible chile chunks.

3. 3

   Rub both sides of each tortilla lightly with olive oil using your fingers, then lay them flat on a plate.

4. 4

   Pour one-quarter of the green chile sauce into the bottom of a small baking dish (about 8 inches wide), spreading it in an even layer with the back of a spoon.

5. 5

   Lay one tortilla flat in front of you, sprinkle 3 tablespoons of cheese down the center, then roll it tightly from one long side to the other, like rolling a sleeping bag.

6. 6

   Place the rolled tortilla seam-side down into the baking dish, leaving a small gap between it and the edge.

7. 7

   Repeat steps 5 and 6 with the three remaining tortillas until all four are standing seam-side down in a single row.

8. 8

   Pour the remaining green chile sauce evenly over the tops of all four enchiladas, then sprinkle the remaining cheese in a thin, even layer on top.

9. 9

   Slide the baking dish into the preheated oven and bake for 12 minutes, until the cheese is melted and just beginning to brown around the edges.

10. 10

    Remove the baking dish from the oven using oven mitts, then let it rest on the counter for 2 minutes before serving.

Tools you’ll need

• blender
• 8-inch baking dish
• cutting board
• spoon
• oven mitts

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min