CHEESE AND GREEN CHILE ENCHILADAS
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
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
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
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 CHILE CHICKEN CHEESE ENCHILADAS
These are straight up New Mex. I moved there from Dallas Texas and never once thought about anything besides Tex Mex. Came chilie season in Albuquerque... I discovered the joy of green chilies. (canned or peeled will work)
Provided by Miss Texas
Categories Whole Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken and debone, put in a bowl.
- Peel green chile and empty into the bowl with the chicken.
- Add the two cans of mushroom soup.
- Mix ingredients together well in the bowl.
- Start with a 8 by 5 pan with 6 tortillas on the bottom; add mixture and cheese, repeat until pan is full.
- Put in the oven on 350°F for 40 minutes, until top tortillas are crunchy.
Nutrition Facts : Calories 318.6, Fat 18.7, SaturatedFat 8.4, Cholesterol 56.6, Sodium 517.3, Carbohydrate 22.3, Fiber 2.8, Sugar 4.5, Protein 17
CHEESE ENCHILADAS WITH TOMATILLO-GREEN CHILI SAUCE
Steps:
- Bring first 4 ingredients to boil in large skillet. Reduce heat to medium-low, cover, and simmer until tomatillos are soft, about 15 minutes. Transfer mixture to blender; add 2 cups onions, green chilies, and spinach; puree. Season sauce with salt and pepper. Return sauce to skillet.
- Preheat oven to 350°F. Lightly oil 13x9x2-inch glass baking dish. Dip 1 tortilla into sauce. Place tortilla on plate. Top with 2 tablespoons cheese, 1 tablespoon remaining onions, and 1 tablespoon sauce. Roll up tortilla. Place seam side down in prepared dish. Repeat with remaining tortillas, sauce, cheese, and onions. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until cheese melts, about 15 minutes.
EGG AND GREEN CHILE ENCHILADAS
This hearty and delicious recipe was inspired by two recipes: the filling from Recipe #319626 and the sauce from Recipe #214861. We really enjoy this for brunch!
Provided by Starrynews
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
- Stir in cumin and oregano before adding the chopped tomatoes.
- Allow sauce to simmer and thicken, about 10 minutes.
- Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
- Saute onion until translucent.
- Add chilies, cumin, chili powder, and chopped eggs and warm through.
- Remove from heat and mix in cheese.
- Place filling evenly in the center of each tortilla and roll. Place in a lightly greased baking dish.
- Cover enchiladas with sauce and top with cheese.
- Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.
GREEN CHILE CHEESE ENCHILADAS
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
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.
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