Email to Cat      

Cheese Enchiladas with Green Chiles

Source of Recipe


Internet






List of Ingredients



• 1-1/4 cups enchilada sauce
  
• 1 cup garden-style salsa
  
• 15 (6-inch) corn tortillas
  
• 1 lb. Monterey jack cheese, sliced into 15 strips
  
• 7 ounces whole green chiles, sliced into 3 strips
  
• 4 ounces shredded Monterey jack cheese
  






Instructions



1. Preheat oven to 350 degrees (F). Combine enchilada sauce and salsa in medium bowl; mix well. Pour 1-1/2 cups sauce mixture onto bottom of ungreased 13x9-inch baking pan.
   
   
2. Heat tortillas, one at a time, in lightly greased medium skillet over medium heat for 20 seconds on each side or until soft. Place 1 strip cheese and 1 strip chile in 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.
   
   
3. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until heated through and cheese is melted.
   
   Serves 6 to 8