Best 2 Cheese Enchiladas Verde Recipes
Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? Cheese enchiladas verde, an iconic Mexican dish, awaits you, inviting you to delve into a world of flavors and textures that will make your taste buds dance. Immerse yourself in the vibrant and savory blend of aromas as the melted cheese in the enchiladas harmonizes perfectly with the tangy green salsa. Get ready to be captivated by the symphony of flavors that await you in this delightful dish.
Here are our top 2 tried and tested recipes!
STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE
Provided by Roberto Santibañez
Categories Cheese Chicken Dairy Herb Pepper Vegetable Bake Cinco de Mayo Dinner Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
- Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
- Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
- Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
CHEESE ENCHILADAS VERDE
Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.
- Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
- Cover and bake about 25 minutes or until hot. Top with avocado and onions.
Nutrition Facts : Calories 455, Carbohydrate 37 g, Cholesterol 65 mg, Fat 3, Fiber 8 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 750 mg
Tips:
- For a creamier sauce, blend the tomatillos and green chiles with a little bit of the cooking water before adding them to the blender.
- If you don't have any tomatillos, you can substitute canned diced tomatoes.
- Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.
- Don't overcook the enchiladas, or they will become dry and tough.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or pico de gallo.
Conclusion:
Cheese enchiladas verde is a delicious and easy-to-make meal that is perfect for busy weeknights. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give cheese enchiladas verde a try.
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