Green Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
5
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Calories
576 kcal
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Course
Main Course
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Cuisine
Mexican
Green Enchiladas
Description
These Green Enchiladas use corn tortillas brushed with oil then warmed until pliable, which makes rolling easier. Each tortilla is layered with shredded cheddar and Monterey Jack cheeses, green chile pork, and a drizzle of green enchilada sauce before being rolled and placed seam side down in a sprayed casserole dish. Additional enchilada sauce and cheese are spread over the filled dish before baking until bubbling and golden.
The combination of green chile pork provides mild heat and savory depth, while the two cheeses melt to create a creamy and stringy texture. Baking melds the components, creating a cohesive casserole with tender tortillas and a rich saucy topping.
These enchiladas can be garnished with sour cream, chopped cilantro, green onions, avocado slices, and extra green enchilada sauce to taste, enhancing freshness and layering flavors. They make a hearty meal suitable for dinner or entertaining.
Leftovers reheat well in a 350°F oven for 10-15 minutes, maintaining the dish's warmth and texture.
Ingredients
- 2½ cups green chile pork
- 2 cups Green enchilada sauce divided, recipe on this site
- 1 tablespoon canola oil
- 10 corn tortillas
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
GARNISHES (OPTIONAL)
- sour cream
- cilantro chopped
- green onion
- avocado
- Green enchilada sauce
Instructions
- Preheat the oven to 350°.
- Spray a shallow 2 quart casserole dish with vegetable spray (I used two casseroles) Spoon 2 tablespoons enchilada sauce into the bottom of the dish and loosely spread with a spatula. Set aside.
- Brush oil lightly over the corn tortillas and place on a foil lined sheet pan. Heat in the oven for about 5 minutes until they're pliable.
- Sprinkle about 2-3 tablespoons of cheese on the tortillas, top with 1/4 cup green chile pork and 3 tablespoons enchilada sauce. (Doesn't have to be exact, you can eyeball it).
- Roll the tortilla over to enclose the enchiladas. Place enchiladas in the casserole dish, seam side down.
- Continue in this manner until you've filled the dish with rolled enchiladas. Spread 1/3 cup enchilada sauce over the casserole and top with remaining cheese.
- Bake until cheese is melted and bubbling, about 15 minutes.
- Serve enchiladas with sour cream, avocado, cilantro, green onions and the remaining enchilada sauce.
Notes
- Reheat leftover enchiladas in a 350°F oven for 10 to 15 minutes to restore warmth without drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 94mg | 31% |
| Sodium | 1662mg | 69% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 1144IU | 23% |
| Vitamin C | 6mg | 7% |
| Calcium | 430mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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