Cheese Enchiladas in Green Sauce

Mike and I both love Mexican food. From burritos, to tacos, to enchiladas. We love the flavors, the colors, the warmth. One favorite Mexican recipe comes from my mom - Green Chili Sauce Chicken Enchiladas. While I like chicken enchiladas, I love cheese enchiladas. So I have adapted my mom's recipe.

Sometimes I serve the enchiladas with rice, sometimes with sweet corn, but tonight I served them with nachos. Yes, it was a cheesy dinner!

Here is how I make my green chili sauce cheese enchiladas:

Ingredients:

* 1 block of medium chedar cheese
* 8 corn tortillas (small size)
* 2 small cans of green chili enchilada sauce (mild)
* vegetable oil
* 9x13 glass pan
* foil
* tortilla chips
* nacho sauce (I use Mission Con Queso Mild)
*medium skillet

The How To:

1. Pre heat oven to 375*

2. grate cheese onto plate (I use the larger holes)

3. Warm up vegetable oil in medium skillet over low heat (you want to warm up the tortilla, not fry them)

4. Pour green chili enchilada sauce into bottom of 9x13 glass pan (a thin layer)

5. Place one tortilla into oil and warm through. Take out right as it starts to form a few air pockets.

6. Place onto a plate and layer cheese down the middle (as much as you'd like, but don't over stuff it!)

7. Roll up and lay seam side down into glass pan

8. Repeat for remaining 7 tortillas

9. Lightly cover the enchiladas with green chili sauce

10. Cover the glass pan with foil and bake for 30 minutes

11. Remove foil and bake 10 additional minutes **sometimes, like tonight, if I have nacho sauce on hand I will spoon some ontop of the enchiladas after I remove the foil**

12. Remove from oven and let sit 5 minutes

13. Serve on plate along with side dish

I hope you enjoy this delicious dish. We really enjoyed our dinner tonight.



**The red you see is Cholula sauce**