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Cheese Enchiladas with Green Chiles

6-8 servings

Making great enchiladas doesn’t take a lot of ingredients, or a lot of time. Try these simple cheese and chile enchiladas for a fast and filling dinner.


  1 1/4 cups ORTEGA® Enchilada Sauce (10-ounce can)

  1 cup ORTEGA® Garden Style Salsa

  15 corn tortillas (6-inch)

  1 lb Monterey Jack cheese,

  7 oz ORTEGA® Whole Green Chiles (1 can)

  4 oz SARGENTO® Fancy Shredded Monterey Jack Cheese

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PREHEAT oven to 350º F.

COMBINE enchilada sauce and salsa in medium bowl; mix well. Pour 1 1/2 cups sauce mixture onto bottom of ungreased 13 x 9-inch baking pan.

HEAT tortillas, one at a time, in lightly greased medium skillet over medium heat for 20 seconds on each side or until soft. Place 1 strip cheese and 1 strip chile in center of each tortilla; roll up. Place seam side down in baking pan. Repeat with remaining tortillas, cheese and chiles. Ladle remaining sauce over enchiladas; sprinkle with shredded cheese.

BAKE, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until heated through and cheese is melted.