PREPARATION:
- To make crepes, place milk, egg, cornmeal, flour and salt in blender or food processor container fitted with metal blade; process until smooth. Pour into bowl; let batter rest at room temperature 1 hour. Heat 6- to 7-inch skillet over medium-high heat; brush lightly with oil. Stir batter; pour 2 to 2-1/2 tablespoons batter into pan. Immediately tilt pan to coat evenly. Cook crepe until top side is dry and underside is lightly browned. Turn and cook other side about 10 seconds. Slide out of pan onto paper towel. Repeat, oiling pan and stirring batter before making each crepe. (Recipe should yield nine crepes.) When all crepes are cooked, stack on a plate; cover with plastic wrap and refrigerate until needed, up to 2 days.
- To assemble enchiladas, combine cheese and chilies in small bowl. Combine sour cream and green onions in another small bowl. Preheat oven to 300°F. Stack 3 crepes on each of 3 ovenproof plates; cover with foil. Bake 10 minutes to heat through. Remove plates from oven; increase oven temperature to 350°F. Remove top 2 crepes from each plate. Dividing mixture equally, cover bottom crepes with 1/2 of the cheese mixture. Top each stack with a second crepe; spread each stack with 1/3 of the sour cream mixture. Top each with a third crepe; cover with remaining cheese mixture. Bake, uncovered, 10 minutes or until cheese is melted. Serve 1 stack per person for entree servings or cut stacks into wedges for appetizers. Serve with salsa.