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.

No additional tips available.

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

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.

Cheese And Green Chile Enchiladas

How did you like this recipe?

Frequently Asked Questions