Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheese Enchiladas with Green Chiles

Cheese Enchiladas with Green Chiles

  • Author: Brian
  • Total Time: 30 minutes
  • Yield: 8-10 enchiladas 1x
  • Diet: Vegetarian

Description

Delicious and creamy Cheese Enchiladas with Green Chiles made with simple pantry ingredients for a quick and satisfying family dinner. These enchiladas combine melted shredded mozzarella cheese (vegetal) with mildly spicy green chiles, sour cream, and aromatic seasonings, all wrapped in soft flour tortillas and baked to golden perfection. Perfect for busy weeknights, meal prepping, or anyone who loves comforting and flavorful Mexican-style dishes.

Ingredients

Scale

Main Ingredients

  • 8–10 Flour Tortillas, soft and pliable
  • 2 cups Shredded Mozzarella Cheese (vegetal), divided
  • 1 (4 oz) can Canned Green Chiles, drained
  • 1 cup Sour Cream
  • 1/2 cup finely chopped Onion
  • 1 tablespoon Vegetarian Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1 teaspoon Apple Cider Vinegar
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste

Optional Variations

  • 1 cup sautéed Spinach or Zucchini for extra veggies
  • 1 diced Jalapeño or 1/4 teaspoon Cayenne Pepper for more heat
  • 1/2 cup Smoked Turkey Bacon bits for added protein
  • Plant-based Sour Cream and Cheese alternatives for a dairy-free option
  • Green Chile Salsa (homemade or store-bought) for topping

Instructions

  1. Prepare the Filling: In a mixing bowl, combine 1 1/2 cups shredded mozzarella cheese (vegetal), canned green chiles, finely chopped onion, sour cream, vegetarian Worcestershire sauce, garlic powder, apple cider vinegar, salt, and pepper. Mix well until creamy and evenly blended.
  2. Warm the Tortillas: Heat the flour tortillas in a dry skillet or microwave until soft and flexible to prevent cracking during rolling.
  3. Assemble the Enchiladas: Lay one warmed tortilla flat. Spoon a generous amount of the filling along the center, then roll it tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
  4. Add Topping: Sprinkle the remaining 1/2 cup shredded mozzarella cheese (vegetal) evenly over the top of the assembled enchiladas.
  5. Bake Until Golden: Preheat the oven to 375°F (190°C) and bake for 15-20 minutes or until the cheese is melted, bubbly, and the edges of the tortillas are slightly crisp.

Notes

  • Use fresh shredded mozzarella cheese (vegetal) for best melting and creamy texture.
  • Do not overfill enchiladas to avoid cracking while rolling.
  • Preheat oven thoroughly to ensure even baking and perfect cheese melt.
  • Warm tortillas before rolling to prevent tearing.
  • Customize with a drizzle of green chile salsa for added moisture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 13g
  • Cholesterol: 30mg

Keywords: cheese enchiladas, green chiles, vegetarian enchiladas, easy Mexican recipe, creamy enchiladas

Find it online: https://puretastekitchen.com/cheese-enchiladas-with-green-chiles/