• 8 6-inch yellow corn tortillas
  • 5 scallions
  • 1 Tbsp. vegetable oil
  • 2 garlic cloves (finely chopped)
  • 1 4-oz. can mild green chili peppers (drained)
  • 3 cups shredded Cheddar Jack cheese
  • 1 10-oz. can red enchilada sauce
  • 1/2 cup sour cream
  • 1 Tbsp. lime juice
Servings: 4 servings
  1. Preheat oven to 350°
  2.  Wrap stacked tortillas in aluminum foil and place in oven for 10 minutes, until warm and pliable. Set aside, but keep them wrapped so they don’t dry out.
  3. Finely chop scallions, keeping the hard white parts separated from the dark green leafy parts.
  4. In skillet, heat oil over medium-high heat. Add the chopped white scallions and garlic and cook about 3 minutes until golden brown. Add chili peppers and stir. Set mixture aside to cool.
  5. Pour 1/4 can of enchilada sauce into bottom of an 11 x 7-inch oven-safe baking dish.
  6.  In a medium bowl, combine onion mixture with 2 cups of Cheddar Jack cheese. Fill each tortilla with cheese and onion mixture; roll and place seam-side down along short edge of baking dish. Repeat with rest of the tortillas, placing them close together until pan is full.
  7. Pour remaining enchilada sauce over top and sprinkle with reserved cup of cheese.
  8. Bake until cheese is melted and sauce is bubbling, about 15 to 20 minutes.
  9. Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with chopped green scallions. Serve hot.
Recipe Notes

Per serving: 349 calories; 18 g fat (8 g saturated fat); 4.5 g fiber; 9 g protein.

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