Cheese enchiladas may be prepared with either a traditional red enchilada sauce or tomatillo based salsa verde.
2 4 oz. cans chopped green chilies
2 cups sour cream, at room temperature
1/2 tsp ground cumin
1/4 tsp cayenne pepper
3 green onions, sliced, plus more for sprinkling
4 cups grated Monterey Jack cheese
18 corn tortillas
4 10 oz cans Enchilada Sauce
1. Preheat the oven to 375 degrees F.
2. Mix together the chopped greed chiles, sour cream, cumin, cayenne pepper, green onions, and 2 1/2 cups of the grated Cheddar in a bowl.
3. Using tongs, char the tortillas one at a time for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
4. Cover the dish with the remaining enchilada sauce and 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.