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Cheese and Green Chile Enchiladas


Serves 4-6
30-45 minutes


3/4 pound Monterey jack, shredded (3 1/2 cups)
2 4-ounce cans diced green chilies, drained
1 cup sour cream or Mexican crema
1 small yellow onion, grated
2 cloves garlic, grated or finely chopped
A small handful cilantro leaves, chopped, plus whole leaves for topping
1 teaspoon ground cumin (about 1/3 palmful)
Kosher Salt
Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
12 corn tortillas
Thinly sliced jalapeño peppers and red onions, for topping
1 lime



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