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Zesty Cheese Enchiladas

From An Expat Cooks

Zesty Cheese Enchiladas

Serves 6


  • 1 pound (450 g) cheddar cheese, grated
  • 2 cans (4 oz. each/226 g total)) green chiles, chopped
  • 4 green onions, chopped
  • 16 ounces (450 g) sour cream
  • 8 (10-12") flour tortillas
  • 3 cans (15 oz. each/1.3 L total) red or green enchilada sauce
  • black olives, sliced
  • cilantro
  • sour cream


Preheat oven to 350 degrees F. Grease a large shallow baking dish (I used a 9x13 pan), then spread a thin layer of enchilada sauce over the bottom of the pan; set aside.

Mix the grated cheese with the green chiles, onions, and sour cream (add some black olives if you'd like!). Spread a hefty amount in the middle of each tortilla. Roll each tortilla and place in the prepared baking dish. Cover the tortillas with enchilada sauce.

Bake for 40 minutes or until bubbly. Top with sliced olives and cilantro. Serve hot with sour cream and a side of rice or beans.