Best Green Chile Cheese Enchiladas Recipes

CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE

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.

GREEN CHILE CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in a medium sauce pan, and sprinkle in flour. Stirring constantly, allow flour to brown, about 2-3 minutes. Slowly stir in half-and -half. Simmer, stirring frequently about 5 minutes, or until thickened. Add chiles,1/2 cup onion and cayenne, and simmer for 10 minutes on low heat.
• Mix cheese and medium minced onion. Heat oil in a skillet,(you only need maybe half an inch) then dip the tortillas in hot oil, one at a time, for about 5 seconds each. Stack them on top of each other on a plate, covered with paper towels as you go.
• Scoop cheese mixture (about half a cup or so per tortilla) onto tortillas, and roll up, placing seam side down in a 13 x 9 inches baking pan. When all tortillas are rolled, pour the green chile sauce over all, and top with the remaining cheese. Bake uncovered in preheated oven, for 20 minutes, or until cheese is melted and bubbly. Great when garnished generously with sour cream.

CHEESE AND GREEN CHILE ENCHILADAS

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.

GREEN CHILE CHICKEN CHEESE ENCHILADAS

Steps:

• Boil chicken and debone, put in a bowl.
• Peel green chile and empty into the bowl with the chicken.
• Add the two cans of mushroom soup.
• Mix ingredients together well in the bowl.
• Start with a 8 by 5 pan with 6 tortillas on the bottom; add mixture and cheese, repeat until pan is full.
• Put in the oven on 350°F for 40 minutes, until top tortillas are crunchy.