Green Chile Cheese Enchilada Recipe

{Meatless Monday}  

Green Chile Cheese Enchilada Recipe

{Ingredients}

• 2 Cups of Kraft Authentic Mexican shredded cheese (a blend of Queso Quesadilla, Asadero and Manchego cheeses)
• 1 Cup of Shredded Muenster cheese (A Mexican cheese that I find in my specialty cheese area, it is a light yellow color with a red edging)
• 18 White corn tortillas
• Green Chile Sauce- My recipe can be found by clicking here
• 2-3 Tablespoons of Olive or vegetable oil

 {Directions} 

Pre-heat oven to 350 degrees Fahrenheit and grease a 13x9 inch cake pan

In a small frying pan put 1-2 tablespoons of oil and allow the oil to warm up

Fry your corn tortillas lightly, around 30 second on each side and place them on paper towels to pull off the oil. Add more oil to the pan as necessary.

Place a portion of the cheese in the center of the corn tortilla and roll

Put the tortillas full of cheese into your prepared pan

Cover the corn tortillas with the green chile sauce and top with the remaining cheese

Cook the enchiladas for 20 minutes or until cheese is melted

If you desire a “crispy” top you can place them under a low broiler until the cheese starts to turn darker

{Optional}

Avocado

Sour cream

Lettuce

Tomato

Onion


I think the best thing about these enchiladas is that they were not greasy at all and they held their shape, the cheese wasn't oozing out of them. Using white cheeses instead of yellow really does make them taste much better and less greasy. 


Try them out tonight for your meatless Monday meal!