Ingredients
- 8 flour or corn tortillas
- 6 roasted green chiles (Anaheim, Hatch, or Poblano), peeled and seeded
- 2 cups shredded Monterey Jack or cheddar cheese
- 2 cups green chile sauce
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until translucent. Stir in cumin, smoked paprika, salt, and black pepper.
- Spread a thin layer of green chile sauce in the bottom of a 9×13-inch baking dish.
- Place one roasted chile in the center of a tortilla and sprinkle with about 1/4 cup shredded cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
- Pour remaining green chile sauce evenly over enchiladas. Sprinkle any remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and lightly golden.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
- Warm tortillas before rolling to prevent tearing.
- Use Monterey Jack for best melt, or mix with cheddar for deeper flavor.
- Adjust spice level by choosing mild or hotter chiles.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze unbaked enchiladas for up to 2 months and bake after thawing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 40 mg
