Green Cheese Enchiladas

Our EASY Green Cheese Enchiladas are so delicious that you will want to add them to your dinner rotation. We love these delicious and cheesy enchiladas. These are made with corn tortillas, stuffed with cheese, then smothered with green enchilada sauce. Great as a make-ahead meal or freezer meal. These green cheese enchiladas are so simple to make. Topped with diced green chilies, tomato slices, and onion,  this is a tasty, quick, and easy dinner.

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!

Green Cheese Enchiladas

Whenever I have to choose my favorite meal, I immediately say anything Mexican, including enchiladas. My mom used to make enchiladas at least twice a month growing up. I love enchiladas with red sauce, but my favorite way to make chicken enchiladas is with green enchilada sauce. Not the exotic, wonderfully complex authentic enchiladas from Mexico, but the cheesy version my mom made for us growing up.

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!

You can add the extra slices of tomato and onion on top of the enchiladas, or you can skip that part, especially if you have picky eaters. Did you know that you could also add chicken to these enchiladas? You absolutely can! Today, we used what we have on hand (during the stay-at-home orders).

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!

These simple enchiladas are spicy, creamy, and cheesy. Our recipe serves 4, but you can easily double or even triple it for a crowd. I do this when attending potlucks… These are always a hit. We always make enough for leftovers because as I learned as a kid, there is nothing better than my mom’s enchiladas re-heated for breakfast with a fried egg on top!

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!

Consider mixing cream cheese into your shredded chicken for extra creamy cheese enchiladas. When I’m able to go to the store more regularly, I love to add sliced olives and pico de gallo on top of my enchiladas. However, with this easy green cheese enchilada recipe, you cannot go wrong! Adding a can of sliced green chilies adds a lot of texture, flavor, and spice. It’s fantastic on top of green cheese enchiladas!

Green chili cheese enchiladas

I’m not a huge fan of using flour tortillas for enchiladas, so we always use corn tortillas. The green cheese enchiladas cook to perfection in about an hour. If you want them a little creamier, you can add cream cheese, but I usually just use the original four ingredients: corn tortillas, green enchilada sauce, green chilies, and cheese. Everything else is optional!

WHAT TO SERVE WITH ENCHILADAS:

  • Beans
  • Rice
  • Guacamole
  • Sour Cream
  • Chips and Salsa
  • Fresh Side Salad

HOW TO STORE AND REHEAT ENCHILADAS

  • Once cooked, the enchiladas will keep in the fridge for up to four days, or you can portion them out and freeze them for up to three months.
  • Take some enchiladas to work and reheat them in the microwave.
  • Reheat them and top with a fried egg for breakfast.
  • If you’re looking for a freezer meal, this is a great one to double, cook, freeze, and reheat!
    • Let the whole pan cool to room temp. Transfer them to a freezer safe container. When ready to eat, reheat them in a microwave or transfer them to a baking dish, covered in aluminum foil, and bake at 350°F until heated through.

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!

More Easy Mexican Recipes by Smart School House to Try Next:

Green Cheese Enchiladas

Green Cheese Enchiladas

These cheese enchiladas are made even better with the addition of the green enchilada sauce. Comfort food at it's best!
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You Will Need

  • 1 medium tomato, sliced
  • 1/2 red onion, sliced
  • 1 small (4 oz) can of diced green chilies
  • 1 can ( 10 oz)of green enchilada sauce
  • 8 corn tortillas
  • Shredded cheese (about 2-3 cups)

Optional Ingredients:

  • Shredded chicken mixed with cream cheese
  • Pinch of salt and pepper to taste
  • Cayenne pepper
  • Sliced olives
  • Pico de gallo

Other Supplies Needed:

  • 9×13 baking dish (or similar)
  • Foil
  • Non-stick spray

Directions

  1. Preheat oven to 375
  2. Warm the tortillas over a griddle or in the microwave just slightly. This makes them easier to bend and fold.
  3. Prepare your baking dish with non-stick spray
  4. Fill each tortilla with cheese (as pictured)
  5. Roll the tortillas around the cheese and place them (seam down) in the baking dish. If your dish is larger, you can add extra cheese enchiladas so that the entire baking dish is full.
  6. Pour green enchiladas sauce on top, making sure that the sauce gets in between each tortilla to prevent the tortillas from burning.
  7. Add diced green chilies over the green enchilada sauce
  8. Add sliced onion and tomatoes on top
  9. Sprinkle with additional shredded cheese
  10. Cover with foil and bake for 45 minutes
  11. Remove foil and bake uncovered for an additional 15 minutes
    1. Consider serving with sour cream, guacamole, rice, beans, and even chips!

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