Green Enchiladas Recipe

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Green Enchiladas

Gina Schmitz


I can't even remember where I got this recipe, but it is a favorite of my family and in particular my brother-in-law, who requested it everytime he came to visit. I gave hime the recipe and now he makes it for his guests. His first comment about this recipe was "Who needs a Mexican restraunt when you can make this?" I love to make a pot of rice and serve a bit of the sauce over it.

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30 Min


20 Min


4 Tbsp
4 Tbsp
2 c
chicken broth
1 c
sour cream
1 can(s)
green chilis (4 oz)
2 c
shredded monterey jack cheese
1/2 medium
onion, chopped
1/2 c
corn tortillas

Directions Step-By-Step

In a medium size saucepan, melt butter and add flour. Cook and stir for 1 minute to cook flour. Gradually add chicken broth and cook until thickened and bubbly. Add sour cream and chilis.
Pour a small amount of the sauce into a 9x13 inch baking dish, just enough to cover the bottom of the pan.
Warm the oil in a small skillet. Soften tortilla in the warm oil. Fill with 2 tablespoons of the grated cheese and 1 teaspoon of the chopped onion. Roll tortillas and place seam side down in prepared baking dish. Continue to fill the remaining tortillas and place in the dish.
Pour the remaining sauce over the filled tortillas. Bake enchiladas in a preheated 350 degree oven for 20 minutes. Top with more grated cheese and return to oven for another 5 minutes.