Best Ganado Cafe Green Chile Enchiladas Recipes

GANADO CAFE GREEN CHILE ENCHILADAS

Steps:

• 1. Combine soup, green chile and 1/2 can water. Mix well.
• 2. Shred the cheese, mince the onion (if using meat, chop fine), and dip the corn tortillas in hot oil just until soft. Drain on paper towels.
• 3. Sprinkle about 3 TBSP cheese in the middle of the tortilla, put a few minced onions on the cheese and add meat if you are using it. Roll up and place in a 9x13 pan that has been lightly oiled and a thin layer of soup mix on the bottom.
• 4. Fill the pan with enchiladas, cover with the remaining soup/green chile mix and bake at 375 for 40 minutes until hot and bubbly. Remove from oven and top with some cheese...return to the oven until the cheese is melted.
• 5. Serve with chopped lettuce and a dollop of sour cream on each plate with a side of beans.

EASY GREEN CHILE ENCHILADAS

Steps:

• In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
• In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
• In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
• To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.