Green Chili Enchiladas

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.

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