These easy and delicious green chile cheese enchiladas are a budget-friendly enchilada recipe made with a only a few ingredients and can be customized with different cheese, the addition of various meats, and is super simple to make. A quick and easy weeknight meal the whole family will enjoy.
Enchiladas are a Mexican dish that everyone seems to love. I know my family does. I love them because they’re easy, and I can do all kinds of creative things with their filling to make different dishes all the time. Over the years, I’ve made them with beef, chicken, pork, chorizo, and ground beef. This version is all about the cheese. I make it with various cheeses for ooey, gooey enchiladas that everyone always loves.
Green Chile Cheese Enchiladas
These enchiladas start with a mix of shredded Monterey Jack and spicy cheese along with diced green chiles. Then, I make a creamy sauce of red enchilada sauce and sour cream. I dip the tortillas in the enchilada sauce mixture and stuff them with the cheese mixture. I add them all to a baking dish, cover them with the rest of the sauce and cheese, and then bake them until they’re melty. That’s all there is to it! It only takes about 40 minutes from start to finish, and after that, there’s nothing left to do but chow down!
Why You’ll Love This Green Chile Cheese Enchilada Recipe
- These enchiladas only take a handful of ingredients and are so easy to make.
- They can be customized to your family’s liking, such as using a different type of cheese, adding shredded beef, ground beef, or chicken, and adding refried beans.
- It’s a great meal to make and add to a bigger spread of Mexican recipes for Taco Tuesday or a casual Mexican-themed dinner.
Green Chile Cheese Enchilada Ingredients
You only need a handful of ingredients to make these enchiladas. It just takes cheese, sour cream, enchilada sauce, and a smattering of other ingredients. That’s it!
- Red enchilada sauce
- Sour cream
- Spicy 3 Pepper Colby Jack cheese (Boar’s Head)
- Monterey Jack cheese, shredded
- Diced green chiles
- Flour tortillas
- Optional toppings: fresh cilantro, sliced avocado, sliced green onions and sour cream, if desired.
How to Make Green Chile Cheese Enchiladas
It’s easy to make these enchiladas. It just takes a little mixing, dipping, and baking. It comes together in a flash, then bakes up just as quickly.
Step 1: Prep
Preheat the oven to 350 degrees and spray a 7×11 baking dish with non-stick spray. Set aside.
Step 2: Mix the Cheese and Chiles
Combine the shredded cheeses and diced green chiles in a large bowl.
Step 3: Make the Sauce
Whisk the sour cream and red enchilada sauce together in a medium bowl.
Step 4: Warm the Tortillas
Wrap the flour tortillas in a damp paper towel and microwave for 20 seconds.
Step 5: Stuff the Tortillas
Dip a tortilla in the enchilada sauce, then add shredded cheese to the center of it and roll it up. Place it in one end of the baking dish. Repeat until all the tortillas are filled and the baking dish is full.
Step 6: Top
Pour the remaining enchilada sauce mixture over the top of the tortillas and sprinkle with the remaining cheese.
Step 7: Bake
Cover the dish with foil and bake for 15 minutes. Then, remove the foil and bake for another 10 minutes. Enjoy!
Recipe Tips
- It’s important to warm the tortillas so they’re flexible enough to be rolled up without breaking.
- Whisk the enchilada sauce mixture thoroughly to ensure it’s fully combined.
- Use an even coat of non-stick spray. Don’t spray so much that it pools.
Variations
- Add diced jalapenos to the cheese mixture for an extra kick of heat.
- You can use full-fat Greek yogurt in place of sour cream for the sauce. They have a very similar flavor.
- Try adding shredded chicken or cooked ground beef or chorizo to the filling.
- For a bolder, spicier flavor, use green enchilada sauce.
What to Serve with Cheese Enchiladas
Top your enchiladas with your favorite toppings such as sour cream, guacamole, diced tomatoes, salsa, green onions, and cilantro. You can also serve them alongside classic Mexican sides and desserts like:
- Mexican rice
- Spanish rice
- Elote
- Black Beans
- Refried beans
- Chips with guacamole, or salsa
- Nachos
- Churros
Recipe FAQ
Both corn and flour tortillas can be used for enchiladas. While both are delicious, corn tortillas are the traditional option.
Yes, you can. Green or red enchilada sauce can be used interchangeably. Red enchilada sauce is sweeter and milder, while green enchilada sauce is bolder and spicier.
The most commonly used cheeses for enchiladas include Monterey Jack, cheddar, queso fresco, cotija, and Mexican-style shredded cheeses. These all melt well and have flavors that pair nicely with the other enchilada ingredients.
You shouldn’t make these enchiladas in advance. While they do reheat well, they’ll be soggier the next day. It’s best to make these just before you plan to serve them.
Yes, you can. These enchiladas will last for up to 2 months in the freezer when stored properly.
How to Store and Reheat Leftover Cheese Enchiladas
Place these enchiladas in the fridge for up to 4 days in an airtight container. For longer storage, freeze them for up to 2 months in an airtight, freezer-safe container. Defrost overnight in the refrigerator before reheating.
To reheat the enchiladas, place them in a baking dish, cover them, and bake them at 350 until heated through.
Try This Delicious Green Chile Cheese Enchilada Recipe Today
These green chile cheese enchiladas are the perfect meal for families or to bring to parties. They’re cheesy and have just the right amount of heat, making them a dish that both adults and kids will enjoy. They’re also incredibly quick and easy, making them a dish you’ll enjoy. Give these a try, and I know you’ll make them a permanent part of your recipe rotation.
More Delicious Mexican Recipes You’ll Enjoy
Here is an Easy Chicken Enchilada Casserole that is a quick and easy enchilada casserole recipe made with a few simple ingredients. It is a great weeknight dinner that is full of deliciously seasoned chicken, lots of shredded cheese, corn tortillas, and is baked until hot and bubbly.
Green Chile Cheese Enchiladas
Ingredients
- 19 ounce red enchilada sauce
- 4 ounce sour cream
- 4 cups spicy cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounce diced green chiles
- 12 flour tortillas, fajita size
Instructions
- Preheat the oven to 350 degrees and spray a 7×11 baking dish with non-stick cooking spray. Set aside.
- In a large bowl, add both shredded cheese and diced green chiles. Stir to combine.
- In a medium bowl, add enchilada sauce and sour cream. Whisk to combine.
- Wrap flour tortillas in damp paper towels and microwave for 20 seconds(?)
- Dip a tortilla into the sauce and place in the baking dish.
- Next, add shredded cheese mixture in the center of the dipped tortilla and roll up. Place on one end of the baking dish.
- Repeat with the remaining tortillas.
- Once the baking dish is full, pour the remaining enchilada sauce mixture over the top and sprinkle with remaining cheese.
- Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes.
- Top with your favorite toppings, such as sour cream, guacamole, diced tomatoes, salsa, green onions, and cilantro.
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