Sunday, December 30, 2012

Green Chile Enchiladas


You know I don't normally care about making things easy, unless of course we're talking about all of the screw-top wines out of Britain, in which case--I'm sorry the puns are too easy here--let's toast to another year behind us.

Tonight I made these awesome green chile enchiladas with queso fresco and scallions. Seriously, I don't even need to give you the recipe; that's it. But, I will anyway.

Serves 4

1  package queso fresco
1 package corn tortillas
28 ounces chile verde enchilada sauce
3 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped

Preheat your oven to 375 degrees Fahrenheit. Ladle about 1 cup of enchilada sauce into the bottom of a casserole dish.

Crumble the queso fresco and combine with the green onions and cilantro. Fill each tortilla with the cheese mixture and snuggle them down into the casserole dish, with the seam side down.

Top with the remaining sauce and a few tablespoons of queso fresco. Bake for about 25-30 minutes. Enjoy.

2 comments:

  1. so simple! that's great! :) always looking for good gluten free recipes.

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  2. Thanks, Tracy. I think they would be really great with a squeeze of lime and a dollop of sour cream, too. Sorry, not to complicate things :)

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