Green Chile Enchiladas

1. Preheat Oven

Begin by preheating your oven to 250°F (120°C). This low temperature will keep the enchiladas warm while you prepare everything else. Set up your workstation with a shallow dish for the chile sauce and a large baking dish nearby; this will ensure a smooth workflow.

2. Heat Oil and Coat Tortilla

Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Once the oil is hot, dip a tortilla into the chile sauce, coating both sides evenly and letting the excess drip off. This step is crucial to infuse the tortilla with the rich flavors of the sauce.

3. Fry Tortilla

Carefully place the coated tortilla into the hot oil and fry it for about 30 seconds on each side. The tortilla should become hot and floppy but not crispy. Use tongs or a thin metal spatula to handle the tortillas. Transfer the fried tortilla to the baking dish and fold it in half.

4. Repeat for Remaining Tortillas

Repeat this process for the remaining tortillas, adding more oil to the pan as needed. Frying each tortilla briefly in oil makes them pliable and helps the flavors meld together.

5. Add Cheese and Bake

Once all the tortillas are in the baking dish, evenly sprinkle the crumbled Cotija cheese over them. Place the baking dish in the preheated oven and bake for 5 to 7 minutes, just until the cheese is warm and slightly melted.

6. Prepare Sour Cream Mixture

While the enchiladas are warming, mix the sour cream and fresh lime juice in a small bowl. This mixture will add a tangy, creamy topping that balances the spiciness of the chile sauce.

7. Serve

When the enchiladas are ready, drizzle the sour cream mixture evenly over them. Serve immediately and enjoy the authentic flavors of these green chile enchiladas.