Creamy Cheese Enchiladas
"Based on a recipe from The Western Junior League Cookbook. I just love these!"
photo by Ymmat A.
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 flour tortillas
- 3 cups monterey jack cheese, shredded
- 6 tablespoons chopped green onions
-
SAUCE
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can green chilies, seeded and chopped
directions
- For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
- In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
- Remove from heat and add sour cream and green chilies. Stir until smooth.
- Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.
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Reviews
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I didn't make any changes to this recipe except... I used the kind of flour tortillas you have to cook yourself (about 1 min or so each side on a hot grill pan), used Kraft's Mexican Style 4 Cheese, and Cacique Crema Mexicana Agria instead of sour cream. This was absolutely the best cheese enchalada we have ever tasted. Restaurants cannot compare!!! Without a doubt it deserves 5 stars! -
Rating sauce only and I add garlic powder to my taste. Love it! -
Really good! Very rich! I agree with another reviewer that they were even better the next day. I think I'll tweak the recipe next time to make it healthier by filling the enchiladas with diced veggies )zucchini, mushroom, red pepper, green onions, and maybe some beans) and then smoother with this delicious sauce. Thanks for sharing the recipe. -
Loved 'em! I used corn tortillas and yellow onions. The sauce was wonderful and we really enjoyed our meal. I served these with rice and black beans. Thanks for sharing. Made for ZWT 8.
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We really enjoyed these enchiladas. So simple and it's a nice change to have a meatless meal. The sauce is just wonderful - it really makes the dish. I usually prefer a red sauce, but this is just wonderful. Thanks for sharing! I will be making these again!
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Tweaks
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DH and I were on the cusp with this one....we thought it was 4 stars right after they came out of the oven but after we sampled them at lunchtime the next day, we thought they were even better- 5 stars! I took the advice of a previous poster and added some finely diced chicken breast to each tortilla, doubled the recipe and still had a ton of sauce left! I couldn't believe how tasty the sauce was...the chicken broth instead of milk or water really gave it some oomph! We served the rest over nachos the next day...mmm...thanks!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana
