Creamy Cheese Enchiladas
Creamy Cheese Enchiladas feature tender flour tortillas filled with melted Jack cheese and green onions, then baked in a rich, savory sauce made from buttery roux, chicken broth, sour cream, and green chilies. This comforting dish offers bold flavors perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Fill each tortilla with 1/2 cup cheese and 1 tablespoon chopped green onions.
- Roll the filled tortillas and place them in an 8-inch square baking dish.
- Melt butter in a saucepan, add flour, and stir to make a roux.
- Gradually add chicken broth, stirring constantly until a thick sauce forms.
- Remove from heat and stir in sour cream and chopped green chilies until smooth.
- Pour the sauce over the rolled tortillas in the baking dish.
- Bake at 350°F (175°C) for 20 minutes until bubbly and golden.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or swapping in pepper jack cheese for some heat. If you don't have flour tortillas, corn tortillas can be used, but may require additional care when rolling. To enhance the flavor, try mixing in some cumin or taco seasoning in the sauce. For added texture, you can sprinkle crushed tortilla chips on top before baking.
Serving Suggestions
These creamy cheese enchiladas pair beautifully with a fresh side salad or refried beans for a complete meal. Consider serving with guacamole and salsa for extra flavor. They also complement Mexican recipes like Chicken Quesadilla or a side of Spanish rice for a hearty dinner.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C), cover with foil, and heat for about 20 minutes until warmed through. Alternatively, you can microwave individual portions, covered, for 2-3 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Cheese Enchiladas contains roughly 460 calories, with 14g protein, 93g carbohydrates, and 3g fat. It is an excellent source of protein (29% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 794mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day before and store them in the refrigerator. Just prepare the sauce and cover the dish tightly with plastic wrap. When ready to bake, remove the wrap and bake for an additional 5-10 minutes, checking for doneness.
What type of cheese works best for these enchiladas?
Jack cheese is a great choice for its melting qualities and mild flavor, but you can also use cheddar or a blend of Mexican cheeses for added depth. Just make sure to shred it fresh for the best texture and taste.
Can I make these enchiladas vegetarian?
Absolutely! You can omit the chicken broth and use vegetable broth instead. Additionally, consider adding sautéed vegetables like bell peppers, zucchini, or mushrooms to the filling for extra flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).