Cheese Enchiladas with Green Chiles
Cheese enchiladas are rich in flavor; make them even better with garden style salsa and whole green chiles. Serve with pinto beans and savory Spanish rice.
1 (10-ounce) can ORTEGA Enchilada Sauce
1 cup ORTEGA Salsa - Homestyle Recipe
12 (6-inch) corn tortillas
16 ounces Monterey Jack cheese, cut into 12 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 6 (2 enchilada) servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.