Zesty Cheese Enchiladas

Our Mexican Monday last week was a recipe that came from the cookbook I picked up in New Mexico back in June. The enchiladas are zesty thanks to the green chiles, but not hot, which is perfect in my book. This version can be adapted in so many ways...Adding cooked chicken or black beans would be great (I'm already thinking about next time!). I might also use corn tortillas instead of flour, for no particular reason other than I love the taste of corn tortillas. Make these enchiladas even cheesier by adding a layer of cheese on top the last 10-15 minutes of baking!

Because I can't get enchilada sauce (easily) here, I make it myself. I doubled the amounts for this recipe and had a bit left over. I think 1.5x will be the perfect amount. Click here for the recipe.

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.

Slightly adapted from 'Tortilla Lovers' cookbook

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