Green Chile and Cheese Enchiladas

• 1 cup Sour Cream
• 5 cups Monterey Jack Cheese, Shredded
• 1 can Chopped Green Chiles (4 Oz. Can)
• 1 teaspoon Ground Cumin
• 2 Tablespoons Fresh Cilantro, Chopped
• 1 Tablespoon Flour
• 1 can Salsa Verde (8 Oz Can)
• 1 cup Chicken Broth
• 2 teaspoons Cornstarch
• 1 Tablespoon Lime Juice
• 14 whole Corn Tortillas
• 2 whole Tomatoes, Diced

1. Preheat oven to 400 degrees F.
2. In a medium-sized mixing bowl combine sour cream, 4 cups Monterey jack cheese, green chiles, cumin, cilantro and flour.
3. In a blender combine green salsa, chicken broth, cornstarch and lime juice.
4. Blend until smooth.
5. The mixture will be thin.
6. Spread 1/2 cup of the green salsa sauce on the bottom of two 9x13 pans.
7. Warm tortillas for about 30 to 45 seconds or until they are pliable and do not crack while rolling,
8. Spread about 1/4 cup of cheese filling down the center of each tortilla and roll it up.
9. Place rolled tortillas in pans, seam side down.
10. Top each pan of rolled tortillas with 1/2 cup of the green salsa sauce and remaining 1 cup of cheese.
11. Sprinkle diced tomatoes over the top.
12. Bake at 400 degrees F for 15 minutes or until the cheese is melted and starting to brown.
13. If additional browning is desired, turn on broiler and continue to cook for an additional 1-2 minutes.

sour cream, cheese, green chiles, ground cumin, fresh cilantro, flour, salsa, chicken broth, cornstarch, lime juice, corn tortillas, tomatoes

Taken from tastykitchen.com/recipes/main-courses/green-chile-and-cheese-enchiladas/ (may not work)