Cheesy Green Enchiladas
Indulge in the ultimate comfort food with these irresistible Cheesy Green Enchiladas, a creamy and flavorful twist on a classic favorite! Perfectly soft corn tortillas are stuffed with your choice of tender shredded chicken or a vegetarian cheese filling, then smothered in a luscious green enchilada sauce blended with tangy sour cream. Topped with a generous layer of melted Monterey Jack and cheddar cheese, these enchiladas bake to golden, bubbly perfection in just 25 minutes. The addition of diced green chilies and aromatic garlic and onion gives this dish a vibrant kick, while a sprinkle of fresh cilantro adds a final burst of freshness. Whether served as a weeknight dinner or a crowd-pleasing meal for guests, these enchiladas are a cheesy, savory delight that's sure to satisfy.
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 2 cups Shredded cooked chicken (optional for a vegetarian version)
- 2 cups Green enchilada sauce
- 0.5 cups Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 can (4 ounces) Canned diced green chilies
- 0.25 cups Chopped fresh cilantro
- 1 tablespoon Olive oil
- 2 cloves Minced garlic
- 0.5 cup Chopped white onion
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
If using chicken, shred the cooked chicken breast and add it to the skillet. Stir in the diced green chilies, salt, and black pepper. Cook for 2-3 minutes to warm through. Remove from heat and set aside.
In a mixing bowl, combine the green enchilada sauce and sour cream. Whisk together until smooth.
Warm the tortillas slightly in the microwave (wrapped in a damp paper towel) or on a skillet to make them pliable.
To assemble, spoon 2-3 tablespoons of the chicken mixture (or just cheese for a vegetarian version) onto the center of each tortilla. Sprinkle a small handful of Monterey Jack cheese over the filling, then roll up the tortilla tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat until all tortillas are filled and rolled.
Pour the green enchilada sauce mixture evenly over the enchiladas, ensuring all tortillas are covered.
Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving. Optionally, serve with additional sour cream, sliced avocado, or salsa on the side.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2178 mg | 95% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.7 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 731 mg | 56% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
