Chile And Cheese Enchiladas Recipe

Chile And Cheese Enchiladas
submitted by sumit at


Health IndexAverageServings12
MethodMain Ingredient


 Small curd cottage cheese1 1⁄2 Cup (24 tbs)
 Sour cream1 1⁄2 Cup (24 tbs)
 Instant onion soup1 Ounce (1 Envelope)
 Finely chopped green onion1 Cup (16 tbs)
 Corn tortillas12
 California green chiles7 Ounce, seeded and cut in 12 thick strips (1 Large Can)
 Jack cheese1 Pound, shredded
 Enchilada sauce1 Can (10 oz)

Nutrition Facts

Serving size

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


In a bowl combine sour cream, cottage cheese, onion soup, and green onions; set aside.
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.