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 enchilada sauce
1 cup mild tomato salsa
15 (6-inch) corn tortillas
16 ounces Monterey Jack cheese, cut into 15 strips
1 (7-ounce) can whole green chiles, cut into 3 strips each, 15 strips total
1 cup shredded Monterey Jack cheese

1. Preheat oven to 350ºF (175ºC).
2. 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.
3. 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.
4. 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