Description
Cheese Enchiladas with Green Chiles is a comforting and creamy dish featuring soft tortillas filled with melted shredded mozzarella cheese (vegetal), mild green chiles, sautéed onions, and garlic, all baked in a tangy green enchilada sauce. This easy-to-make recipe is perfect for family dinners or casual gatherings, offering mild heat, rich flavors, and a satisfying cheesy texture.
Ingredients
Tortillas
- Flour or Corn Tortillas – 8-10 soft tortillas
Filling
- Shredded Mozzarella Cheese (Vegetal) – 3 cups
- Green Chiles (Canned or Fresh, chopped) – 1 cup
- Onion, finely chopped – 1 medium
- Garlic, minced – 2 cloves
- Olive Oil or Vegetable Oil – 1 tablespoon
- Salt – to taste
- Pepper – to taste
Sauce and Toppings
- Green Enchilada Sauce – 2 cups
- Shredded Mozzarella Cheese (Vegetal) – 1 cup (for topping)
- Sour Cream or Greek Yogurt – optional, for serving
Optional Garnishes
- Fresh Cilantro, chopped
- Sliced Green Onions
- Fresh Lime Juice
Instructions
- Prepare the Filling: Heat 1 tablespoon of olive oil or vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add chopped green chiles, salt, and pepper, mixing well and cooking until warmed through.
- Soften Tortillas: Warm the tortillas in a hot, dry skillet for a few seconds on each side or wrap them in a damp cloth and microwave for about 20 seconds. This makes them flexible and easy to roll without breaking.
- Assemble the Enchiladas: Pour a thin layer of green enchilada sauce on the bottom of a baking dish. Place a warm tortilla on a plate, spoon a generous amount of the onion and chile mixture in the center, then add a handful of shredded mozzarella cheese (vegetal). Roll the tortilla tightly and place it seam-side down in the dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over all the rolled tortillas. Sprinkle an extra layer of shredded mozzarella cheese (vegetal) over the top to create a cheesy crust.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is melted and bubbly. For a golden top, broil for 2-3 minutes but watch carefully to avoid burning.
Notes
- Warm tortillas carefully to prevent cracking when rolling.
- Use fresh or good-quality canned green chiles for best flavor.
- Do not overfill tortillas to keep rolls neat and intact.
- Cover enchiladas with foil for the first 15 minutes of baking to keep moisture, then uncover to brown the cheese.
- Allow the baked dish to rest for a few minutes before serving to set the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: cheese enchiladas, green chiles, Mexican, vegetarian, baked enchiladas, comfort food, family dinner