Flour tortillas are filled with a healthy dose of rice, cheese, and onions and topped with tangy salsa verde. Serve these enchiladas with black beans and chips and guacamole for a complete Mexican-inspired feast.
2½cupsshredded Colby Jack cheese(or similar, divided)
Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray. Set aside.
Char the tortillas on a cast iron griddle over medium heat or over an open flame. Cook them just long enough to give the tortillas some color while keeping them pliable for rolling, about 30-45 seconds per side. Set aside. (Note 1)
Heat oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes until soft and translucent.
Add green chiles, rice, and ½ cup salsa verde. Stir to combine. Stir in 1¾ cup cheese until melted.
Spoon ⅙ of the filling onto a tortilla, roll, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining salsa verde over the enchiladas. Top with remaining shredded cheese. (Note 2)
Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 5 minutes.
Garnish with your favorite fixings and serve.
If using corn tortillas, skip this step. Instead, wrap the corn tortillas in a damp paper towel and heat them in the microwave for 10-15 seconds. Warming the tortillas will help to prevent them from cracking or breaking when rolling the enchiladas.
For saucier enchiladas, top with an extra ½-3/4 cup of salsa verde.