Green Chile Cheese Enchiladas
Indulge in the comforting flavors of Green Chile Cheese Enchiladas, a cheesy and zesty Mexican-inspired dish perfect for weeknight dinners or casual gatherings. Featuring soft corn tortillas rolled with a savory filling of sautéed onions, diced green chiles, and gooey Monterey Jack cheese, these enchiladas are enveloped in a velvety green chile enchilada sauce for a tangy kick. Topped with a hearty layer of bubbly Monterey Jack and cheddar cheese, this dish bakes to golden perfection in just 30 minutes. Garnish with fresh cilantro and serve with a dollop of sour cream for a creamy, satisfying finish. Easy to assemble and bursting with bold flavors, this vegetarian-friendly classic is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups green chile enchilada sauce
- 1 cup diced green chiles
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 2 cloves minced garlic
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and diced green chiles, cooking for an additional 1-2 minutes. Remove from heat.
Spread a thin layer (about 1/2 cup) of green chile enchilada sauce on the bottom of a 9x13-inch baking dish.
Heat the corn tortillas in the microwave for 20-30 seconds, or until soft and pliable, to prevent tearing while rolling.
Place about 2 tablespoons of the onion and green chile mixture and a small handful (about 2 tablespoons) of shredded Monterey Jack cheese into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Repeat the rolling process with the remaining tortillas, fitting them snugly into the dish.
Pour the remaining green chile enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack cheese and the cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm with sour cream on the side.
Nutrition Facts
Calories |
3770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 7060 mg | 307% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 30.7 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3807 mg | 293% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2288 mg | 49% | |
*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.
