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Chile And Cheese Enchiladas Recipe
|Small curd cottage cheese||1 1⁄2 Cup (24 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Instant onion soup||1 Ounce (1 Envelope)|
|Finely chopped green onion||1 Cup (16 tbs)|
|California green chiles||7 Ounce, seeded and cut in 12 thick strips (1 Large Can)|
|Jack cheese||1 Pound, shredded|
|Enchilada sauce||1 Can (10 oz)|
Calories 328 Calories from Fat 154
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 10.8 g54.1%
Trans Fat 0 g
Cholesterol 56.2 mg
Sodium 830.9 mg34.6%
Total Carbohydrates 24 g8%
Dietary Fiber 2 g8%
Sugars 3.7 g
Protein 15 g30.9%
Vitamin A 36.1% Vitamin C 78.7%
Calcium 36.9% Iron 7.6%
*Based on a 2000 Calorie diet
Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each tortilla; top with 1 green chile strip, then add about 1/4 cup of the jack cheese.
Roll up and place side by side, seam side down, in a 9 by 13-inch baking pan.
Spoon remaining sour cream mixture evenly over tortillas, then pour enchilada sauce over them and sprinkle remaining jack cheese over all.
Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.