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Mexican Cheese Enchiladas

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  Canned tomatoes 7 1⁄2 Ounce
  Canned green chili peppers 8 Ounce, rinsed and seeded
  Garlic 1 Clove (5 gm), cut up
  Ground coriander 1⁄4 Teaspoon
  6 inch corn tortillas 12
  Cheese 1 Pound, cut into 12 strips (Cheddar Or Monterey Jack)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Avocado 1 Large, seeded
  Dairy sour cream 1⁄2 Cup (8 tbs)

In blender container place undrained tomatoes, half of the chilies, garlic, and coriander.
Cover; blend till smooth.
Chop remaining chilies; set aside.
Pour tomato mixture into 8-inch skillet; bring to boiling.
Remove from heat.
Dip a tortilla into sauce; place a cheese strip on tortilla.
Sprinkle with onion and chopped chilies.
Roll up; place in 13x9x2-inch baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over tortillas.
Cover and bake in 350° oven 15 to 20 minutes.
Peel and mash avocado; stir in sour cream and 1/4 teaspoon salt.
Pass with enchiladas.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3834 Calories from Fat 2125

% Daily Value*

Total Fat 243 g374.2%

Saturated Fat 127.6 g638.1%

Trans Fat 0 g

Cholesterol 536.1 mg178.7%

Sodium 4624.2 mg192.7%

Total Carbohydrates 286 g95.3%

Dietary Fiber 47.1 g188.2%

Sugars 10.1 g

Protein 150 g299.8%

Vitamin A 189.5% Vitamin C 269.6%

Calcium 404.8% Iron 125.1%

*Based on a 2000 Calorie diet

Mexican Cheese Enchiladas Recipe