Cheese enchiladas are rich in flavor; make
them even better with garden style salsa and whole green chiles.
Serve with a bowl of piping hot pinto beans and savory Spanish
rice.
Cheese Enchiladas
with Green Chiles
- 1 (10-ounce) can ORTEGA®
Enchilada Sauce
1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
15 (6-inch) corn tortillas
16 ounces Monterey Jack cheese, cut into 15 strips
1 (7-ounce) can ORTEGA® Whole Green Chiles, cut into 3 strips
each, 15 strips total
1 cup shredded Monterey Jack cheese
- Preheat oven to 350ºF
(175ºC).
- Combine enchilada sauce
and salsa in a medium bowl; mix well. Pour 1 1/2 cups of the
sauce mixture onto bottom of ungreased 13 x 9-inch baking pan.
- Heat tortillas, one at
a time, in a lightly greased medium skillet over medium heat
for 20 seconds on each side or until soft. Place 1 strip of cheese
and 1 strip of chile in the center of each tortilla; roll up.
Place seam-side down in baking pan. Repeat with remaining tortillas,
cheese and chiles. Ladle remaining sauce over enchiladas; sprinkle
with shredded cheese.
- Bake, covered, for 20
minutes. Remove cover; bake for additional 5 minutes or until
heated through and cheese is melted.
Makes 5 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
