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Green Chili Cheese Enchiladas

Creamy, Cheesy Enchiladas!"


1 package flour tortillas
1 large can green chili enchilada sauce
1/4 C. Chicken Boullion
1/4 C. Olive Oil
1/2 C. butter
1/2 C. flour
8 C. water
2 1b. block jack cheese


Warm olive oil in 8-10 qt. saucepan
Add butter until it melts (slowly as to not burn)
Sprinkle in flour, and whisk until smooth
Let bubble over medium high heat about 1 minute
Add warm water and boullion until mixture begins to boil
Add green chili sauce, warm until easy boil
Use a Cuisinart mixer to grate the fresh jack cheese
Warm the tortillas in a skillet
Pour about 1/2-1 cup of the warmed enchilada sauce into a 13 x 9 inch pan.
Fill each tortilla, one at a time, with jack cheese. Coat the tortillas slightly with the enchilada sauce in the pan as you fill.
Roll up each tortilla as you fill them.
Pour 2-4 cups of sauce over the rolled enchiladas.
Sprinkle with about 1 cup cheese.
Bake at 350 degrees until bubbly, about 30 minutes.
Use remaining, warmed, sauce to serve with heated enchiladas.

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Nutritional Information
Per Serving

no nutrition information available

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