Cheese Enchiladas W Tomatillo Green Chili Sauce

Indulge in the bold and tangy flavors of these Cheese Enchiladas with Tomatillo Green Chili Sauce, a Mexican-inspired dish that’s as easy to make as it is satisfying. This recipe features tender corn tortillas packed with a luscious blend of Monterey Jack and Cheddar cheese, all smothered in a vibrant homemade tomatillo green chili sauce made from roasted tomatillos, jalapeños, garlic, and fresh cilantro. The sauce delivers the perfect balance of zingy, smoky, and savory notes, while a bubbly blanket of melted cheese takes this dish to the next level. Ready in just under an hour, this meal is perfect for a weeknight dinner or a crowd-pleasing fiesta. Garnish with creamy sour cream and sliced avocado for an extra layer of indulgence, and serve warm for a comforting dish that's bursting with authentic flavor.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces Corn tortillas
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 8 medium Tomatillos, husked and rinsed
• 2 pieces Fresh jalapeño pepper
• 2 pieces Garlic cloves
• 1 cup Cilantro, chopped
• 1 small White onion, chopped
• 1 cup Chicken or vegetable broth
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Sour cream (optional)
• 1 large Avocado, sliced (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Roast in the oven for 10-12 minutes until softened and slightly charred.

Step 3

Transfer the roasted tomatillos, jalapeños, and garlic to a blender. Add the cilantro, white onion, chicken or vegetable broth, salt, and black pepper. Blend until smooth to create the tomatillo green chili sauce.

Step 4

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour in the blended sauce and let it simmer for 7-10 minutes, stirring occasionally. Set aside.

Step 5

In a separate skillet, heat the remaining tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side to make them pliable. Drain on paper towels.

Step 6

Spread 1/2 cup of the tomatillo green chili sauce in the bottom of a 9x13-inch baking dish.

Step 7

Place a small handful of shredded Monterey Jack and Cheddar cheese in the center of each tortilla. Roll them up tight and place them seam-side down in the baking dish.

Step 8

Pour the remaining tomatillo green chili sauce evenly over the enchiladas, ensuring they are fully covered.

Step 9

Top with the remaining shredded cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the enchiladas from the oven and let them rest for 5 minutes before serving.

Step 12

Garnish with sour cream and sliced avocado if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1972.2g)

Amount per serving	% Daily Value*
Calories	3181.1

Total Fat 198.9g	0%
Saturated Fat 85.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 380mg	0%
Sodium 5562.4mg	0%
Total Carbohydrate 248.6g	0%
Dietary Fiber 54.6g	0%
Total Sugars 20.4g
Protein 126.1g	0%

Vitamin D 72.0IU	0%
Calcium 2987.5mg	0%
Iron 15.2mg	0%
Potassium 3604.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 15.3%

Carbs: 30.2%