Enchilada Verde Recipe

Name: Enchilada Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 4 tbsp (60 ml) oil for frying; 1 clove garlic; 1 tbsp (15 ml) flour; 4 cups (950 ml) green chili sauce (recipe follows); 2 cups (475 ml) grated cheddar; 1/2 cup (125 ml) minced onion; 2 tbsp (30 ml) oil; 1 clove garlic; 1/2 cup (125 ml) minced onion; 1 tbsp (15 ml) flour; 1 cup (225 ml) water; 1 cup (225 ml) diced green chiles

Servings: persons

12 corn tortillas
4 tbsp (60 ml) oil for frying
1 clove garlic
1 tbsp (15 ml) flour
4 cups (950 ml) green chili sauce (recipe follows)
2 cups (475 ml) grated cheddar
1/2 cup (125 ml) minced onion
2 tbsp (30 ml) oil
1 clove garlic
1/2 cup (125 ml) minced onion
1 tbsp (15 ml) flour
1 cup (225 ml) water
1 cup (225 ml) diced green chiles

1
Heat oil in sauce pan, saute garlic and onion until translucent.
2
Blend in flour, wisk in water and green chiles.
3
Bring to boil and simmer for 5 minutes.
4
Fry tortillas to soften, set aside on paper towel.
5
Heat garlic in oil, blend flour into oil, stir in green chile sauce and heat thoroughly.
6
Add water if needed.
7
Place tortilla flat, layer on cheese and onion; roll up.
8
Smother with sauce.
9
Bake at 400 degrees (200 C.) for 10-15 minuts or until cheese is melted.

738

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.

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

You need 13 ingredients. The key ingredients include: 12 corn tortillas, 4 tbsp (60 ml) oil for frying, 1 clove garlic, 1 tbsp (15 ml) flour, and more.

Yes, Enchilada Verde falls under the Soups & Stews 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.

Enchilada Verde

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