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cheese enchiladas baked in glass dish

Green Chile and Cheese Enchiladas

Creamy, tangy and delicious!
Course Main Course
Cuisine Mexican
Keyword cheese stuffed shells, green chile sauce, how to make enchilada sauce
Cook Time 15 minutes
Total Time 45 minutes
Servings 14 Enchiladas
Calories 253kcal


  • 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


  • 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 ½ C sauce on the bottom of 2 9x13" pans. Warm tortillas until pliable and do not crack while rolling,
  • Spread about ¼ C of cheese filling down the center of each tortilla and roll. Place rolled tortillas in pans.
  • Top each pan of rolled tortillas with ½ 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.


Heather @ www.Heatherlikesfood.com


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