Cheese Enchiladas

I love baked enchiladas.  I was skeptical about this recipe because it's meatless, but they were good and filling!  They were so easy too.  My favorite part of these is that the recipe calls for you to dip the tortillas in hot oil first.  This makes them get crispy on the edges when they are baked, which I just loved!  Beware: this is very oniony, so if you are not an onion lover, you might want to steer clear. I also think I might add beans to it next time to get a little protein in the dish.  

3/4 pound Monterey jack or Pepper jack cheese, shredded
2 4-ounce cans diced green chilies, drained
1 cup sour cream, I used light
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
salt
pepper
vegetable oil, for warming tortillas
10 flour tortillas
Thinly sliced jalapeño peppers and red onions, for topping
1 lime

Preheat the oven to 425°F.  In a medium bowl, combine the cheese, canned chilies, sour cream, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.  Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.  Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (I used about 3/4 of the filling, so it didn't leave a ton for the top-I'll try to fill them a little less next time). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeños, red onions, lime juice.

The only thing I did REALLY wrong was that I left the leftovers out ALL NIGHT LONG, so I had to throw them away.  I kept waiting for the pan to cool to put in the fridge and eventually I just forgot about it.  I was really bummed when I noticed it on the counter this morning and had to toss it. I blame PREGNANCY BRAIN!