SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.9
  • Total Fat: 14.7 g
  • Cholesterol: 45.6 mg
  • Sodium: 763.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.6 g

View full nutritional breakdown of Cheese Enchiladas with Green Chili Stew calories by ingredient
Report Inappropriate Recipe

Cheese Enchiladas with Green Chili Stew

Submitted by: BLUEBONNETT

Introduction

If you can't find Cookwell & Company's Green Chili Stew; any green chili tomatillo sauce will do. Takes a little time, but it is worth it. Freezes well. If you can't find Cookwell & Company's Green Chili Stew; any green chili tomatillo sauce will do. Takes a little time, but it is worth it. Freezes well.
Number of Servings: 4

Ingredients

    8 corn tortillas
    2 TBSP Green Chili Stew

    Cheese Filling:
    1 cup mild cheddar cheese, grated
    1/2 medium onion, minced
    1/4 cup Jalapeno; fresh, seeded
    3 lg garlic cloves, minced
    1/4 tsp black pepper
    1/4 tsp chili powder
    1 tsp dried Mexican Oregano
    1 tsp Cumin
    1/4 tsp salt
    3 TBSP Green Chili Stew

    Topping:
    1 cup Green Chili Stew
    1/2 cup mild cheddar cheese

Tips

You can use more or less filling as you like. I used four teaspoons. If you don't want to take the time to roll enchiladas; can layer like lasagna for a casserole.


Directions

1. Make cheese filling. Set aside.
2. Coat bottom of 9x7 or 10x8 baking pan with 2 TBSP Green Chili Stew. Set aside.
3. Heat corn tortillas until pliable enough to roll. Cover to keep warm.
4. Place 1 tablespoon cheese filling(or four teaspoons) on one end of tortilla. Roll. Place in pan seam side down.
5. Using pastry brush, glaze enchilada with chili stew. Bake at 375 degrees for 5 minutes.
6.Remove from oven. Top with remaining cheese filling. Spread 1 cup Green Chili Stew over top. Bake for 5 minutes.
7. Remove from oven and top with 1/2 cup cheese. Bake for approximately 10 more minutes until cheese is melted and slightly browned.

Serving Size: Makes four servings of two enchiladas each.

Number of Servings: 4

Recipe submitted by SparkPeople user BLUEBONNETT.






Great Stories from around the Web


Rate This Recipe