2 cups shredded Monterey Jack
1 cup shredded Cheddar
1/2 cup sour cream
1 medium onion chopped
1 can Hatch green chilies
2 tbsp cilantro chopped
1/4 tsp pepper
1 tsp salt
package of 8-10 flour tortillas
Heat oven to 350 degrees
In medium bowl mix cheese, sour cream, onion, chilies, cilantro, salt, and pepper.
Make Sauce
Dip tortilla into sauce- coat each side.
Spoon 1/4 cup filling onto each tortilla and roll.
Place seam side down into 11x8 baking dish.
Pour remaining sauce over tortilla. Top with cheese. Bake uncovered 30 minutes.
Enchiladas Sauce
8 fresh Hatch green chiles (roasted and peeled)
1/2 cup medium onion
2 garlic cloves
1 cup chicken or beef stock
1 tbsp Green Chilies Seasoning (I like PC Willy's)
1/4 tsp cumin
1/2 tbsp onion powder
1 tbsp butter
1 tsp salt
1/4 tsp pepper
olive oil
Heat oil in a saucepan over medium heat.
Add onion; cook and stir until browned, about 5 minutes.
Add butter and garlic.
Let cook until fragrant, about 2 minutes.
Stir in flour until mixture starts thicken.
Stir in chopped chile peppers, beef broth, green chili powder, onion powder, salt and pepper.
Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.