• 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.