- 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
- Preheat oven to 350°
- 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.
- Finely chop scallions, keeping the hard white parts separated from the dark green leafy parts.
- 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.
- Pour 1/4 can of enchilada sauce into bottom of an 11 x 7-inch oven-safe baking dish.
- 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.
- Pour remaining enchilada sauce over top and sprinkle with reserved cup of cheese.
- Bake until cheese is melted and sauce is bubbling, about 15 to 20 minutes.
- Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with chopped green scallions. Serve hot.
Per serving: 349 calories; 18 g fat (8 g saturated fat); 4.5 g fiber; 9 g protein.
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