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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees F. | 2. In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin. | 3. Heat 1/4 inch oil in a skillet over medium heat until hot. | 4. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. | 5. Drain on paper towels. | 6. Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling). | 7. Arrange the enchiladas in a single layer in a casserole dish. | 8. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. | 9. Top with jalapenos, red onions and whole cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
monterey jack cheese	3 1/2	cups	shredded	-	-	-	-
green chilies	2	cans	diced drained	87.5262	19.1724	3.0009	1.1253
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
yellow onion	1		grated	-	-	-	-
garlic clove	2		chopped	-	-	-	-
cilantro leaf			chopped	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
extra virgin olive oil				-	-	-	-
corn tortilla	12			-	-	-	-
jalapeno pepper			sliced	-	-	-	-
red onion				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.