Cheese And Green Chile Enchiladas Recipe

Name: Cheese And Green Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups monterey jack cheese, shredded; 2 (4 ounce) cans diced green chilies, drained; 1 cup sour cream or 1 cup Mexican crema; 1 small yellow onion, grated; 2 garlic cloves, finely chopped; cilantro leaf, chopped (a handful plus whole leaves for topping); 1 teaspoon ground cumin; extra virgin olive oil; 12 corn tortillas; thinly sliced jalapeno pepper, for topping; red onion, for topping

Servings: persons

3 1/2 cups monterey jack cheese, shredded
2 (4 ounce) cans diced green chilies, drained
1 cup sour cream or 1 cup Mexican crema
1 small yellow onion, grated
2 garlic cloves, finely chopped
cilantro leaf, chopped (a handful plus whole leaves for topping)
1 teaspoon ground cumin
extra virgin olive oil
12 corn tortillas
thinly sliced jalapeno pepper, for topping
red onion, for topping

1
Preheat oven to 425 degrees F.
2
In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
3
Heat 1/4 inch oil in a skillet over medium heat until hot.
4
Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
5
Drain on paper towels.
6
Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
7
Arrange the enchiladas in a single layer in a casserole dish.
8
Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
9
Top with jalapenos, red onions and whole cilantro leaves.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups monterey jack cheese, shredded, 2 (4 ounce) cans diced green chilies, drained, 1 cup sour cream or 1 cup Mexican crema, 1 small yellow onion, grated, and more.

Yes, Cheese And Green Chile Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese And Green Chile Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions