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Cheese and Green Chili Enchiladas


  • 3/4 pound Monterey Jack cheese, shredded (3 1/2 cups)

  • 2 cans diced green chili peppers (4 ounces each), drained

  • 1 cup sour cream or Mexican crema

  • 1 small yellow onion, grated

  • 2 cloves garlic, grated or finely chopped

  • A small handful of cilantro leaves, chopped, plus whole leaves for topping

  • 1 teaspoon ground cumin (about 1/3 palmful)

  • Kosher salt

  • Pepper

  • Vegetable oil or extra virgin olive oil (EVOO), for warming tortillas

  • 12 corn tortillas

  • Thinly sliced jalapeño peppers and red onions, for topping

  • 1 lime


Pre-heat the oven to 425°F. In a medium size bowl, combine the cheese, canned chili peppers, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.

Heat a quarter-inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.

Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your 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 the jalapeños, red onions and whole cilantro leaves.