I was watching Rachael Ray one morning. I don’t usually make a lot of her recipes because many are indulgent, but this cheese and green chili enchilada recipe is very similar to a chicken enchilada dish I already prepare, so I knew it would be a winner. It did not disappoint.
I’m not typically a fan of massive amounts of melted cheese, but the grated onion, green chiles and light sour cream add great texture and balance. My kids loved these enchiladas, so the recipe is very kid-friendly. If you like, you can easily add shredded chicken to the filling for a heartier meal.
Cheese & Green Chili Enchiladas
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Ingredients
- 3 ½ cups Monterey Jack cheese, (or a mixture of colby jack & mild cheddar)
- 8 oz diced green chiles, (two 4oz cans)
- 1 cup light sour cream
- 1 small onion, grated
- 2 cloves garlic, minced
- small handful cilantro, chopped
- 1 tsp ground cumin
- kosher salt
- black pepper
- 8 taco-size soft flour tortillas
Instructions
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In a mixing bowl, combine the cheese, diced green chiles, sour cream, grated onion, minced garlic, chopped cilantro and ground cumin. Stir until evenly mixed and season to taste with kosher salt and black pepper.
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Spoon some of the cheese mixture onto each tortilla, roll them up and arrange the filled tortillas seam-side down in a lightly sprayed small rectangular baking dish. Reserve about one-third to one-half of the mixture for the topping.
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Spread the remaining mixture over the tops of the enchiladas and sprinkle with a little extra cheese if you like. Bake in a preheated 425°F oven for 15–20 minutes, or until the filling is bubbly and the top is lightly browned.
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Remove from the oven and serve hot with extra sour cream, salsa or your favorite toppings.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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