Cathe’S Green Enchiladas

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Servings: 6 Difficulty: Advanced
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Creamy, tangy green sauce enchiladas with a rich, cheesy filling baked to perfection
Cathe's Green Enchiladas recipe image
Cathe's Green Enchiladas recipe image
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Cathe’S Green Enchiladas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 654.0

Description

These Green Enchiladas offer a comforting blend of spicy and creamy flavors, perfect for a hearty weeknight dinner. The dish features corn tortillas stuffed with a savory mixture of Monterey Jack cheese and onions, then smothered in a velvety green sauce made from chicken broth, sour cream, and canned jalape&# 195;±os. The sauce provides a tangy kick that cuts through the richness of the melted cheese. Baked until bubbly and golden, these enchiladas deliver a satisfying texture with a crispy edge and a soft, gooey center. They are an excellent choice for family gatherings or when you crave authentic Mexican-inspired comfort food. Simple to assemble yet impressive in taste, this recipe is a crowd-pleaser that balances heat and creaminess beautifully.

Ingredients

Directions

  1. Preheat the oven to 425ðF (220ðC).
  2. Thaw the frozen corn tortillas according to package directions, then warm them slightly to make them pliable.
  3. In a small bowl, mix the grated Monterey Jack cheese and chopped onions for the filling.
  4. In a frying pan, melt the butter over medium heat.
  5. Add the flour to the melted butter and cook for one minute, stirring constantly to create a roux.
  6. Slowly whisk in the chicken broth and the dissolved chicken bouillon cube, ensuring there are no lumps.
  7. Simmer the sauce for a few minutes until it thickens slightly.
  8. Remove the pan from heat and stir in the sour cream and canned jalapeños until smooth.
  9. Lightly grease a 9x13 inch baking dish or the specified 11 by 7.5 by 1.5-inch dish.
  10. Place 2 tablespoons of the cheese and onion mixture onto each tortilla and roll them up tightly.
  11. Arrange the rolled tortillas seam-side down in the prepared baking dish.
  12. Pour the green sauce evenly over the rolled enchiladas.
  13. Bake for 20 minutes until the sauce is bubbling and the tortillas are heated through.
  14. Sprinkle extra cheese and chopped onion on top.
  15. Return to the oven and bake for an additional 5 minutes until the cheese is melted and golden.
  16. Let cool for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 654.0kcal
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 4.8g24%
Cholesterol 0.0mg0%
Sodium 999.0mg42%
Total Carbohydrate 86.7g29%
Dietary Fiber 6.0g24%
Sugars 1.2g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchiladas, green sauce, mexican food, cheese, corn tortillas, jalapenos, baked, comfort food, dinner, monterey jack, spicy, creamy, main course, family meal, easy recipe, weeknight dinner, casserole, hot sauce, onion, butter
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