Pour the green chile sauce over enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.
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My grandma passed down this recipe, and we continue to make this on the regular. It’ll be our fourth time this month
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It is important to remember that tin cans at home are valuable and should be reused wherever possible.
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