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Green Chile and Cheese Enchiladas

by on September 21, 2012 in Casseroles, Main Courses September 21, 2012 CasserolesMain Courses
See post on Heather Cheney | Heather Likes Food’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Cheesey, tangy and melt-in-your-mouth delicious!

Ingredients

  • 1 cup Sour Cream
  • 5 cups Monterey Jack Cheese, Shredded
  • 1 can Chopped Green Chiles (4 Oz. Can)
  • 1 teaspoon Ground Cumin
  • 2 Tablespoons Fresh Cilantro, Chopped
  • 1 Tablespoon Flour
  • 1 can Salsa Verde (8 Oz Can)
  • 1 cup Chicken Broth
  • 2 teaspoons Cornstarch
  • 1 Tablespoon Lime Juice
  • 14 whole Corn Tortillas
  • 2 whole Tomatoes, Diced

Preparation

Preheat oven to 400°F.

In a medium-sized mixing bowl combine sour cream, 4 cups Monterey jack cheese, green chiles, cumin, cilantro and flour.

In a blender combine green salsa, chicken broth, cornstarch and lime juice. Blend until smooth. The mixture will be thin.

Spread 1/2 cup of the green salsa sauce on the bottom of two 9×13″ pans. Warm tortillas for about 30 to 45 seconds or until they are pliable and do not crack while rolling,

Spread about 1/4 cup of cheese filling down the center of each tortilla and roll it up. Place rolled tortillas in pans, seam side down.

Top each pan of rolled tortillas with 1/2 cup of the green salsa sauce and remaining 1 cup of cheese. Sprinkle diced tomatoes over the top.

Bake at 400°F for 15 minutes or until the cheese is melted and starting to brown. If additional browning is desired, turn on broiler and continue to cook for an additional 1-2 minutes.

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jessswan on 11.7.2012

Oh, my goodness. If you love enchiladas and you love cheese, this is the recipe for you! This recipe tastes like restaurant-quality enchiladas. And I’m VERY picky about my enchiladas. I love how cheesy and filling these are, and how the spices give it that little kick so it doesn’t just taste like cheese rolled in a tortilla (which I’m also guilty of doing when I’m in the mood). They are spicy, savory, but not too hot. Perfect combination. They are also super easy to make, and aside from the chicken broth, are a great way to substitute a (mostly) vegetarian meal once in a while. I will definitely be making these again. Thanks for sharing!

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