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    Home / Recipes / Family Dinner

    Green Chile and Cheese Enchiladas

    By Heather ยท Published: Apr 16, 2012 ยท Updated: May 21, 2020 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    My hubby had knee surgery last week. It's been...um, fun. Yeah, that's it.

    Well, not really but it's all good. He's doing well now and I got to make some awesome enchiladas for him when he wasn't doing so hot. Eating Mexican food was his first request after waking up, so like any good wife does after her husband has surgery, I took out my camera and wrote a recipe.

    You'll need: Sour cream, Monterrey Jack Cheese, corn tortillas, green chiles, cilantro, cumin, flour, salsa verde, chicken broth, lime juice, ย and a tomato. Let's just pretend all those things are in this picture and that my wallpaper isn't hideous. Okay?

    corn tortillas, monterey jack cheese, tomato, sour cream, salsa, and cans of green chiles on orange counter

    First up is the filling! We're going for rich and creamy here, so combine your cheese with the sour cream, 1 can of green chiles, a little bit of cumin, some chopped cilantro and a tablespoon of flour. Mix it up well and imagine what it would like like because I don't have a picture.

    I'm not a huge fan of prepared enchilada sauce. I feel like they taste more like the tin can they've been stored in than anything I want to pour over my food. So we're making our own... sort of. ย You'll start with a can of Salsa Verde- I LOVE this stuff. If you've never tried it, don't be afraid of it because it's green. It's your friend. Use it, love it. ย I find it in theย Hispanic isle at the grocery store usually somewhere close by the green chiles. BUT, dear reader, BEWARE! Not all Salsa Verde is created equal. I've tried lots of different kinds and each one of them, regardless of what the "heat meter" on the side of the can says, are usually too spicy for my girls. Save one- La Costena. If you can't find this particular brand ( I found this at Safeway) I'm sure there are other mild ones out there. Give a shout-out if you have one that you like!

    close up of can of salsa verde

    Once you find a Salsa Verde that you like, you'll pour it into the blender with 1 cup of chicken broth, some lime juice and a few teaspoons of corn starch and let it roll. You'll end up with a thin, smooth green sauce. Don't worry, it will thicken up when it bakes

    green enchilada sauce in blender jar

    Now that you've got your filling and sauce ready to go, you'll need to warm up your tortillas and get them ready to roll. I usually spread mine out on a plate and microwave them from a minute or two until they are nice and pliable. If you find that the tortillas start to crack when rolling, they aren't warm enough.

    close up of corn tortillas

    This recipe will make about 14 enchiladas and I like to spread them out between 2 9x13" dishes. ย Put ยฝ cup of green sauce in the bottom of each dish before filling with enchiladas.

    close up of filled tortillas in glass dishes

    You'll need about ยผ Cup of filling for each tortilla.

    corn tortilla filled with cheese mixture

    Plop, roll, and repeat.

    3 corn tortillas filled with cheese mixture in green enchilada sauce

    Top each pan with an additional ยฝ Cup of enchilada sauce, cheese, and diced tomatoes

    filled enchiladas in glass dish topped with cheese and tomatoes

    And bake for 15 minutes. The cheese will be melted and the top will start to brown. If you'd like it more browned, turn on the broiler and babysit it until it's where you want it to be.

    baked cheese enchiladas in glass dish

    Cheesy, melty, green chile goodness! Enjoy!

    cheese enchiladas baked in glass dish

    Green Chile and Cheese Enchiladas

    Creamy, tangy and delicious!
    By Heather Cheney
    Print Pin Rate
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 14 Enchiladas

    Ingredients

    • 14 corn tortillas
    • 1 cup sour cream
    • 1 tablespoon can chopped green chiles
    • 5 cup Monterrey Jack cheese
    • 1 teaspoon ground cumin
    • 1 tabelspoon flour
    • 2 tablespoon chopped fresh cilantro
    • 8 ounces Salsa Verde
    • 1 cup chicken broth
    • 2 teaspoon corn starch
    • 1 tablespoon lime juice
    • 1- 2 to tablespoon tomatoes diced

    Instructions

    • In a medium-sized mixing bowl combine sour cream, 4 cups Monterrey Jack cheese, cumin, cilantro, and flour.
    • In a blender combine green salsa, chicken broth, corn starch, and lime juice. Blend until smooth, mixture will be thin.
    • Spread ยฝ C sauce on the bottom of 2 9x13" pans. Warm tortillas until pliable and do not crack while rolling,
    • Spread about ยผ C of cheese filling down the center of each tortilla and roll. Place rolled tortillas in pans.
    • Top each pan of rolled tortillas with ยฝ C of sauce and remaining 1 C of cheese. Sprinkle diced tomatoes over the top.
    • Bake at 400ยฐ for 15 minutes for until the cheese is melted and starting to brown. If additional browning is desired, turn on broiler and continue to cook an additional 1-2 minutes.

    Chef's Notes:

    Heather @ www.Heatherlikesfood.com

    Nutrition Facts

    Calories: 253 kcal | Carbohydrates: 14 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 44 mg | Sodium: 456 mg | Potassium: 194 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 640 IU | Vitamin C: 7.2 mg | Calcium: 347 mg | Iron: 0.9 mg

    Nutrition and Food Safety Disclosure

    ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!

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    Reader Interactions

    Comments

    1. Shanna says

      May 06, 2018 at 3:57 am

      5 stars
      Herdez green sauce (in the jar) is my favorite. I won't hardly eat my eggs without it anymore. That's what I'm gonna use in this recipe. Thank you for the inspiration.

      Reply
      • gregory anderson says

        January 13, 2019 at 12:01 pm

        4 stars
        I've enjoyed Herdez before. I am grateful that Heather showed me what brand to use when my sisters or my parents are going to be eating these. We like spice and pungency in our house. And it is helpful to know how to cook mild food that is still tasty. I've made rolled enchiladas enough that my mouth began watering merely by reading the recipe. Woot Woot! _ga-

        Reply
    2. Sharidan Dillon says

      May 14, 2013 at 9:25 am

      These looks great!

      Reply
      • Heather says

        May 21, 2013 at 9:38 pm

        Thanks so much!

        Reply

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