Green Chile and Cheese Enchiladas

Green Chile and Cheese Enchiladas might be a good recipe to expand your side dish recipe box. Watching your figure? This lacto ovo vegetarian recipe has 256 calories, 12g of protein, and 17g of fat per serving. This recipe serves 14. For 95 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up salsa verde, ground cumin, fresh cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine. 323 people were impressed by this recipe. It is brought to you by Heather Likes Food. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is pretty good. Similar recipes include Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Green Chile Enchiladas, and Chicken & Green Chile Enchiladas.

Servings: 14

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. Spread 1/2 C sauce on the bottom of 2 9x13" pans. Warm tortillas until pliable and do not crack while rolling,

3. Spread about 1/4 C of cheese filling down the center of each tortilla and roll.

4. 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.

5. 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.

Nutrition Information:

covered percent of daily need