Cheese and green chile enchiladas

These enchiladas from Rachael Ray are so simple, yet oh. so. delicious.  I'm usually hesitant to make meat-free dishes as an entree since my meat-loving husband doesn't really see the point, but these certainly delivered.  They are ooey, gooey deliciousness, wrapped up in a tortilla- get ready to chow down!

CHEESE AND GREEN CHILE ENCHILADAS

Yield: 12 enchiladas

Ingredients

3/4 pound Monterey jack or Pepper jack cheese, shredded (3 1/2 cups)

2 4-ounce cans diced green chilies, drained

1 cup sour cream

1 small yellow onion, finely chopped

2 cloves garlic, grated or finely chopped

A small handful cilantro leaves, chopped, plus whole leaves for topping

1 tsp ground cumin

Kosher Salt

Pepper

Vegetable oil or extra-virgin olive oil, for warming tortillas

12 corn or flour tortillas

Thinly sliced jalapeño peppers and red onions, for topping

1 lime

Instructions

Preheat the oven to 425°F.

In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.

Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.

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). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeños, red onions, whole cilantro leaves and lime juice.