Cheese Enchiladas with Salsa Verde

The wonderful and awesome weekend has come and go….so very fast. Hurry up Friday and come back, I miss you already. Lorenzo and I are loving our new Iphones, and we are still figuring out the apps/perks to the phone. Funny story, we were out shopping for our nursery furniture and we were taking a picture of the crib to send to my in-laws when a stranger approached us. He said “oh cool, you are price shopping, too?” We didn’t know what he was talking about and he showed us a fun app that lets you scan the bar code and it will find the lowest price for you. (Shop Savvy!) How cool is that?

This dish is perfect for Meatless Mondays and easy enough to prepare at a moment’s notice. We had a last minute get together for the football playoffs and I needed something simple for game food. I decided on hard-shell tacos with a beef filling for a group of 8. Tacos are always easy enough to make, but I wanted another tasty option available as well to fill our hungry stomachs. Luckily, I had a container of salsa verde in my freezer from the last time we had carnitas, and I had an abundance of cheeses to use, too. These came together fast and paired nicely with our last minute taco meal.

Fantastic dish to eat by itself or to serve as a side.

Cheese Enchiladas with Salsa Verde Original Krystal recipe

Printable Recipe

Ingredients: 1 1/2 cups monterey jack cheese, shredded 1 1/2 cup pepper-jack cheese, shredded 1 cup queso seco, crumbled 1/2 cup green onions, diced 1 6 ounce can of green chile peppers, diced 8 to 9 flour tortillas (8 inch) 1/2 cup fresh cilantro, chopped finely

Salsa Verde, about 2 1/2 cups


Preheat oven to 350 degrees. Prepare a large 9×13 baking dish with cooking spray or Misto. In a large bowl, combine all the cheeses and mix together. Set aside 1/2 cup of the cheese mixture. In a medium saucepan, warm the salsa verde over medium-low heat. Spread an even layer of the salsa verde on the bottom of the baking dish. Spoon about 1/3 cup of the cheese mixture onto each tortilla and roll up. Place seam-side down. Repeat until you have used all the cheese and have no more room in your baking dish. Top with remaining salsa verde, the reserved cheese mixture, diced chile peppers, cilantro and green onions. Cover with aluminum foil, make sure coat the foil with cooking spray or misto so it doesn’t stick to the enchiladas. Bake for 20 to 25 minutes. Serve immediately. Yield: 4 to 6 servings

Review: Simple and delicious. I had paired this along with the main entree: beef tacos and it was a great addition to the meal. You can taste a little bit of the heat from the salsa verde and diced chile peppers, but the real treat is the mixture of cheeses. Melting and oozing out of the tortilla….sooooo yummy!

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