Ingredients for Green Chile Cheese Enchiladas
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Half And Half
- Diced Green Chilies
- 1/2 cup finely chopped onion (plus 1/2 cup minced onion for cheese mixture)
- Cayenne Pepper
- Colby Monterey Jack Cheese
- 1/2 cup vegetable oil
- Corn Tortillas
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How to Make Green Chile Cheese Enchiladas
- Preheat oven to 350°F (175°C).
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Sprinkle in 1/4 cup of all-purpose flour.
- Whisk constantly, cooking the roux for 2-3 minutes until lightly browned.
- Slowly whisk in 2 cups of half-and-half.
- Reduce heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce has thickened.
- Stir in 1 (4 ounce) can of chopped green chiles (undrained), 1/2 cup finely chopped onion, and 1/4 teaspoon cayenne pepper (or more, to taste). Simmer for 10 minutes.
- In a large bowl, combine 3 cups of shredded cheddar cheese and 1/2 cup of finely minced onion.
- Heat 1/2 cup of vegetable oil in a large skillet over medium heat. Dip each corn tortilla in the hot oil for about 5 seconds per side, until slightly softened.
- Stack the warmed tortillas on a plate, covering with paper towels to absorb excess oil.
- Fill each tortilla with about 1/4 cup of the cheese mixture, roll tightly, and place seam-down in a greased 13x9 inch baking dish.
- Pour the green chile sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Garnish generously with sour cream before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
15g
Fat
213g
Carbs
10g
