Cheese Enchiladas with Green Chiles Recipe -
Cheese Enchiladas with Green Chiles Recipe
  • READY IN 45 mins

Cheese Enchiladas with Green Chiles

Recipe by  

"Making great enchiladas doesn't take a lot of ingredients, or a lot of time. Try these simple cheese and chile enchiladas for a fast and filling dinner."

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. PREHEAT oven to 350 degrees F.
  2. COMBINE enchilada sauce and salsa in medium bowl; mix well. Pour 1 1/2 cups sauce mixture onto bottom of ungreased 13 x 9-inch baking pan.
  3. HEAT tortillas, one at a time, in lightly greased medium skillet over medium heat for 20 seconds on each side or until soft. Place 1 strip cheese and 1 strip chile in center of each tortilla; roll up. Place seam side down in baking pan. Repeat with remaining tortillas, cheese and chiles. Ladle remaining sauce over enchiladas; sprinkle with shredded cheese.
  4. BAKE, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until heated through and cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2003

Awesome! I made a slight variation... stuffed with the monterrey cheese sticks as instructed, but I also added a mixture of diced green chiles (I thought whole was too much), sauteed onions, and a little sour cream....when it all melts together, its delicious! I really liked the combo of enchilada sauce and salsa for the sauce... gives it a nice kick. Will definitely be making these again!

Most Helpful Critical Review
Nov 30, 2002

Not as good tasting as I'd expected. Need to experiment adding other ingredients such as chicken or beef.


14 Ratings

Dec 24, 2002

Delicious! I didn't use the chiles though, and so filled with a bit more cheese. It was easy to double for a party, too, and everyone loved it. I also made some with green sauce and found that even tastier than the usual red. The monterey jack really is the best! We're so glad to have some leftovers for lunch tomorrow! I used a "southwest" style salsa (with corn & black beans) and loved the extra color & flavor that added as well.

Feb 27, 2003

These enchiladas were easy to make and a big hit with my husband and our friends. Monterrey jack makes it a bit more authentic, and tastes better than most restaurant enchiladas. 15 enchiladas seemed like a lot, but after serving four people, I had only two left! Good for a quick meal or for a party dish.

Dec 24, 2002

Really good, a little spicy, and can be toned down with sour cream. Delicious.

Dec 24, 2002

I love Mexican food! I want try these with green enchilada sauce next time.

Dec 24, 2002

My husband liked this alot and he is not a fan of Mexican dishes. Alittle too spicy for my children though. Will make some withot the green chiles for them.

Dec 24, 2002

My family enjoyed this dish, but I thought it needed a little bit more sauce. Also, I used chopped green chiles. I worked out fine.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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