• 2 cups shredded Monterey Jack

• 1 cup shredded Cheddar

• 1/2 cup sour cream

• 1 medium onion chopped

• 1 can Hatch green chilies

• 2 tbsp cilantro chopped

• 1/4 tsp pepper

• 1 tsp salt

• package of 8-10 flour tortillas

• Heat oven to 350 degrees

• In medium bowl mix cheese, sour cream, onion, chilies, cilantro, salt, and pepper.

• Make Sauce

• Dip tortilla into sauce- coat each side.

• Spoon 1/4 cup filling onto each tortilla and roll.

• Place seam side down into 11x8 baking dish.

• Pour remaining sauce over tortilla. Top with cheese. Bake uncovered 30 minutes.

Enchiladas Sauce

• 8 fresh Hatch green chiles (roasted and peeled)

• 1/2 cup medium onion

• 2 garlic cloves

• 1 cup chicken or beef stock

• 1 tbsp Green Chilies Seasoning (I like PC Willy's)

• 1/4 tsp cumin

• 1/2 tbsp onion powder

• 1 tbsp butter

• 1 tsp salt

• 1/4 tsp pepper

• olive oil

• Heat oil in a saucepan over medium heat.

• Add onion; cook and stir until browned, about 5 minutes.

• Add butter and garlic.

• Let cook until fragrant, about 2 minutes.

• Stir in flour until mixture starts thicken.

• Stir in chopped chile peppers, beef broth, green chili powder, onion powder, salt and pepper.

• Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.