Cheese Enchiladas with Green Sauce
Corn tortillas stuffed with three cheeses and smothered in tangy salsa verde — a comforting vegetarian enchilada that competes with any meat version
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🛒 Ingredients
- 12 small corn tortillas
- 2 cups salsa verde
- 1.5 cups shredded Monterey Jack cheese
- 1/2 cup crumbled cotija or queso fresco
- 4 oz softened cream cheese
- 1/2 diced white onion
- 3 tbsp fresh cilantro
- 4 tbsp Mexican crema
👨🍳 Instructions
- 1Preheat oven to 375°F
- 2Mix Monterey Jack, half the cotija, cream cheese, and half the diced onion together
- 3Warm tortillas in microwave 30 seconds to make pliable
- 4Spread a thin layer of salsa verde on the bottom of a 9x13 dish
- 5Fill each tortilla with 2-3 tbsp cheese filling, roll, and place seam-down
- 6Pour remaining salsa verde over all enchiladas
- 7Sprinkle remaining Monterey Jack and cotija on top
- 8Bake 20-25 minutes until cheese melts and edges bubble
- 9Drizzle crema and top with remaining onion and cilantro
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