Recipes
Green Chile Enchiladas
Description: Add a bit of zip to your enchiladas with a dose of green chile. To up the creamy factor, try a dollop of our Tillamook® Sour Cream.

Instructions:

Preheat oven to 325 degrees F. Prepare 9 x 13-inch baking pan by lightly greasing with vegetable oil. Combine in 6 quart pot: canned tomatoes, diced yellow onion, chili powder, cumin, salt and pepper, and cinnamon and sugar (optional). Bring to a boil, cover, reduce heat and simmer 15 minutes. Lightly pan fry tortillas in vegetable oil.  

Dip tortillas individually into sauce and reserve flat on plate. Roll each tortilla with shredded cheeses and a green chile into an enchilada. Place one against another in the 9 x 13 baking pan. Pour sauce over enchiladas. Top with shredded cheeses. Bake for 25 minutes. Serve individually with dollop of sour cream and an olive on top.

Ingredients:
1 pound shredded Tillamook® Medium Cheddar Cheese        
1 pound shredded Tillamook® Monterey Jack Cheese        
2 large cans whole green chiles         
1 large yellow onion (diced)         
1 large can whole tomatoes         
5 tablespoons chili powder         
1 dozen super size white or yellow corn tortillas         
1 1/4 cups vegetable oil         
Pinch of cumin          
Salt and pepper to taste          
1 small pinch of cinnamon and 1 teaspoon of sugar to taste (optional)