Best 2 Cheese Enchiladas Verde Recipes

Indulge in a culinary journey with our delectable Cheese Enchiladas, prepared with two sensational sauces that will tantalize your taste buds. Dive into the classic Enchilada Verde, a harmonious blend of fresh tomatillo, roasted poblano, and fragrant cilantro, providing a vibrant and tangy sauce that perfectly complements the rich cheese filling. Alternatively, embark on an adventure with our creamy Poblano Sauce, where roasted poblano peppers mingle with sour cream, creating a luscious and velvety sauce that envelops each enchilada in a comforting embrace. Whether you prefer the zesty allure of the Enchilada Verde or the velvety richness of the Poblano Sauce, both recipes promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE

Stacked Chicken Enchiladas with Salsa Verde and Cheese image

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

Ingredients

2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

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

Cheese Enchiladas Verde image

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

Ingredients

1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)
1 small zucchini, shredded (3/4 cup)
1/4 cup chopped fresh cilantro
8 soft corn tortillas (5 or 6 inch)
1/3 cup soft cream cheese with roasted garlic
1 jar (16 ounces) green salsa (salsa verde) (2 cups)
1 medium avocado, diced
4 medium green onions, sliced (1/4 cup)

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

Use fresh ingredients: Fresh ingredients will give your cheese enchiladas the best flavor. Use ripe tomatoes, onions, and cilantro, and fresh cheese.
Don't overcook the tortillas: Tortillas should be soft and pliable, but not mushy. Overcooked tortillas will break apart when you roll them up.
Use a good quality cheese: The cheese is the star of the show in cheese enchiladas. Use a cheese that melts well and has a good flavor. Some good options include cheddar, Monterey Jack, and queso fresco.
Don't be afraid to experiment: There are many different ways to make cheese enchiladas. Experiment with different fillings, sauces, and toppings to find your favorite recipe.

Cheese enchiladas are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a weekend brunch. With a few simple ingredients, you can create a dish that will please everyone at the table. So next time you're looking for a quick and easy meal, give cheese enchiladas a try.