En-cheesy-ladas

By Joelene

Ingredients

• 8 oz Mexican style hot tomato sauce
• 1/2 cup Tillamook Sour Cream
• 1/2 TBSP minced fresh jalapeno
• 1/3 cup minced fresh cilantro
• 1/2 cup chopped green onions
• 1/2 tsp ground cumin
• 6 corn tortillas
• 1/2 TBSP vege oil
• 1/2 tsp minced garlic
• 1/2 cup Tillamook Monterey Jack chz, shredded
• 1/2 cup Tillamook Medium Chedder, shredded
• 2 TBSP garlic salt
• 8 oz tomato sauce

Preparation

Step 1

Preheat oven to 350. Spray 13x9 pan with spray. In a small bowl, combine sour cream, green onions, cilantro, jalapenos and cumin. Spray a skillet and then add oil-heat over med-high. Add garlic and saute for 4 mins. Mix tomato sauce and Mexican sauce in a bowl. Brush each tortilla with sauce on both sides. Add sour mixture and roll, place seam down in baking dish. Spread remaining sauce on top on enchiladas and top with cheese. Cover with foil and bake for 30 mins or until bubbly.