Green Chile Enchiladas
Creamy green chile enchiladas feature crispy tortillas layered with cheese and onions, topped with a flavorful green chile sauce. Perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Fry the tortillas until crisp and layer them in a 2-quart casserole with cheese and onions.
- Mix together the cream of chicken soup, milk, and chopped green chiles, then pour over the layered tortillas.
- Top with remaining grated cheese and bake in the oven at 350°F for 30 to 40 minutes.
Tips & Substitutions
To enhance the flavor, consider adding some garlic or cumin to the cream of chicken soup mixture. You can substitute the corn tortillas with flour tortillas if preferred. For a lighter version, use low-fat cream of chicken soup or cheese. If you want some extra heat, feel free to mix in diced jalapeños with the green chiles.
Serving Suggestions
Serve the enchiladas with a side of Mexi-Veg Rice Salad for a refreshing contrast. Top with sour cream, fresh cilantro, or sliced avocado for added creaminess. A simple green salad or beans also pairs well, making this a satisfying meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the enchiladas with foil to prevent them from drying out, and bake at 350°F for about 20 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chile Enchiladas contains roughly 414 calories, with 10g protein, 63g carbohydrates, and 14g fat. It is an excellent source of protein (21% of the Daily Value), calcium (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 838mg per serving (36% 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 prepare the enchiladas ahead of time by layering them in the casserole dish and covering it tightly. Store in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.
What type of cheese works best for this recipe?
Cheddar cheese is a popular choice, but you can also use Monterey Jack or a Mexican blend for added flavor. For a more gourmet twist, try using queso fresco or crumbled feta as a topping.
Can I add protein to these enchiladas?
Absolutely! Shredded chicken or ground beef would be great additions. Simply layer the cooked protein with the tortillas and cheese. For a vegetarian option, consider adding black beans or sautéed bell peppers.
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).