Best Cheese And Green Chile Enchiladas Recipes

CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE

Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce image

Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.

Provided by AzMama17

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 white corn tortillas
2 chicken breasts, cooked and shredded
1 1/2 cups sour cream
2 tablespoons goat cheese
1 tablespoon diced green chilis
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded monterey jack cheese
1/4 cup heavy half-and-half

Steps:

Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
Cover with foil and bake at 350°F for 30 minutes.

Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5

CHEESE AND GREEN CHILE ENCHILADAS

Cheese and Green Chile Enchiladas image

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

Ingredients

3 1/2 cups monterey jack cheese, shredded
2 (4 ounce) cans diced green chilies, drained
1 cup sour cream or 1 cup Mexican crema
1 small yellow onion, grated
2 garlic cloves, finely chopped
cilantro leaf, chopped (a handful plus whole leaves for topping)
1 teaspoon ground cumin
extra virgin olive oil
12 corn tortillas
thinly sliced jalapeno pepper, for topping
red onion, for topping

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