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Green Chile and Cheese Enchiladas

Creamy, tangy and delicious!
Course Main Course
Cuisine Mexican
Cook Time 15 minutes
Total Time 45 minutes
Servings 14 Enchiladas
Calories 253kcal
Author Heather Cheney

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 1/2 C sauce on the bottom of 2 9x13" pans. Warm tortillas until pliable and do not crack while rolling,
  • Spread about 1/4 C of cheese filling down the center of each tortilla and roll. Place rolled tortillas in pans.
  • Top each pan of rolled tortillas with 1/2 C of sauce and remaining 1 C of cheese. Sprinkle diced tomatoes over the top.
  • Bake at 400° 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.

Notes

Heather @ www.Heatherlikesfood.com

Nutrition

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