Green Chile and Cheese Enchiladas

Ingredients

• 1 cup Sour Cream
• 5 cups Monterey Jack Cheese, Shredded
• 1 can Chopped Green Chiles (4 Oz. Can)
• 1 teaspoon Ground Cumin
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 Tablespoon Flour
• 1 can Salsa Verde (8 Oz Can)
• 1 cup Chicken Broth
• 2 teaspoons Cornstarch
• 1 Tablespoon Lime Juice
• 14 whole Corn Tortillas
• 2 whole Tomatoes, Diced

Preparation Instructions

Preheat oven to 400°F.

In a medium-sized mixing bowl combine sour cream, 4 cups Monterey jack cheese, green chiles, cumin, cilantro and flour.

In a blender combine green salsa, chicken broth, cornstarch and lime juice. Blend until smooth. The mixture will be thin.

Spread 1/2 cup of the green salsa sauce on the bottom of two 9×13″ pans. Warm tortillas for about 30 to 45 seconds or until they are pliable and do not crack while rolling,

Spread about 1/4 cup of cheese filling down the center of each tortilla and roll it up. Place rolled tortillas in pans, seam side down.

Top each pan of rolled tortillas with 1/2 cup of the green salsa sauce and remaining 1 cup of cheese. Sprinkle diced tomatoes over the top.

Bake at 400°F for 15 minutes or until the cheese is melted and starting to brown. If additional browning is desired, turn on broiler and continue to cook for an additional 1-2 minutes.