Cheese And Green Chile Enchiladas Recipes

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GREEN CHILE CHEESE ENCHILADAS



Green Chile Cheese Enchiladas image

Meatless and full of cheese. Can't remember where I first stumbled across this recipe, but I've never found a cheese enchilada recipe that I liked better. You have to try this one to appreciate it. It really tastes MUCH better than it reads!

Provided by lunaburning

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup butter
1/3 cup flour
2 1/2 cups half-and-half
2 (4 ounce) cans diced green chilies
1/2 cup minced onion
1/4 teaspoon cayenne pepper
8 cups colby-monterey jack cheese
1 medium onion, minced
oil (for frying)
12 corn tortillas

Steps:

  • Preheat oven to 350.
  • Melt butter in a medium sauce pan, and sprinkle in flour. Stirring constantly, allow flour to brown, about 2-3 minutes. Slowly stir in half-and -half. Simmer, stirring frequently about 5 minutes, or until thickened. Add chiles,1/2 cup onion and cayenne, and simmer for 10 minutes on low heat.
  • Mix cheese and medium minced onion. Heat oil in a skillet,(you only need maybe half an inch) then dip the tortillas in hot oil, one at a time, for about 5 seconds each. Stack them on top of each other on a plate, covered with paper towels as you go.
  • Scoop cheese mixture (about half a cup or so per tortilla) onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan. When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese. Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly. Great when garnished generously with sour cream.

CHEESE AND GREEN CHILE ENCHILADAS



Cheese and Green Chile Enchiladas image

Make and share this Cheese and Green Chile Enchiladas recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 1/2 cups monterey jack cheese, shredded
2 (4 ounce) cans diced green chilies, drained
1 cup sour cream or 1 cup Mexican crema
1 small yellow onion, grated
2 garlic cloves, finely chopped
cilantro leaf, chopped (a handful plus whole leaves for topping)
1 teaspoon ground cumin
extra virgin olive oil
12 corn tortillas
thinly sliced jalapeno pepper, for topping
red onion, for topping

Steps:

  • Preheat oven to 425 degrees F.
  • In a medium bowl, combine the cheese, canned chiles, sour cream (or crema), yellow onion, garlic, chopped cilantro and cumin.
  • Heat 1/4 inch oil in a skillet over medium heat until hot.
  • Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds.
  • Drain on paper towels.
  • Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling).
  • Arrange the enchiladas in a single layer in a casserole dish.
  • Cover with the remaining cheese mixture and bake until golden, about 15 minutes.
  • Top with jalapenos, red onions and whole cilantro leaves.

Nutrition Facts : Calories 659.9, Fat 43.5, SaturatedFat 25.8, Cholesterol 117.9, Sodium 1280.5, Carbohydrate 39.8, Fiber 5.7, Sugar 5.7, Protein 30.4

CHEESY GREEN ENCHILADAS



Cheesy Green Enchiladas image

Mouthwatering Cheesy Chicken Enchiladas...what they are suppose to be! Please feel free to change any ingredient. Sometimes I use 8 oz of cream cheese too in addition to the sour cream..just for a little more creamy goodness! If I have leftover filling I use it for quesadillas.

Provided by bmxmama

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

9 boneless skinless chicken thighs, cooked and shredded
2 cups cheddar cheese, shredded
2 cups monterey jack pepper cheese, shredded
7 ounces diced green chilies
2 1/2 cups sour cream
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 (28 ounce) can green enchilada sauce
20 flour tortillas
salt & pepper

Steps:

  • Preheat oven to 350°F
  • Lightly coat with oil or cooking spray a large 9x13 baking dish.
  • In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
  • Mix until well combined.
  • To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
  • Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
  • Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
  • Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
  • Repeat until you have either no room left in your pan or your out of filling.
  • With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
  • With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
  • Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
  • Cover with foil for the first 25 minutes of cooking.
  • Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.

Nutrition Facts : Calories 1511.8, Fat 87.7, SaturatedFat 46.4, Cholesterol 301.7, Sodium 2919.5, Carbohydrate 100.8, Fiber 7.5, Sugar 6.6, Protein 78.8

GREEN CHILI CHICKEN ENCHILADAS



Green Chili Chicken Enchiladas image

Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

Provided by shorembo

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
2 teaspoons taco seasoning mix, or to taste
1 tablespoon olive oil
½ medium onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers, divided
1 (4 ounce) can diced green chile peppers
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
8 (8 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend, or to taste

Steps:

  • Sprinkle chicken liberally with taco seasoning.
  • Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
  • Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
  • Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
  • Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 318.2 calories, Carbohydrate 32.8 g, Cholesterol 40.6 mg, Fat 13.8 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 6.3 g, Sodium 1027.8 mg, Sugar 0.9 g

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