Cheese Enchiladas

By norsegal8

Ingredients

• One 12-ounce jar jalapeno slices, drained
• 2 cups sour cream, at room temperature
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 green onions, sliced, plus more for sprinkling
• 4 cups grated sharp Cheddar
• 18 corn tortillas
• Enchilada Sauce, recipe follows
• 1/4 cup olive oil
• 1/2 cup finely chopped red bell peppers
• 1/2 cup finely chopped onions
• 2 tablespoons finely chopped garlic
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 2 beef, chicken or tomato bouillon cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• Two 15-ounce cans tomato sauce

Preparation

Step 1

Preheat the oven to 375 degrees F.

Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.

Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.

Using tongs, char the tortillas one at a time for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.

Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.