Author: Susanne at dishwithme.com
Not only is this recipe for Easy Green Enchiladas super quick and easy to throw together, but it is also very, very tasty!
You are going to love this recipe for Easy Green Enchiladas, because, not only is it really easy to make…like, seriously easy, but it is tasty, too!
This dish was a favorite of my youngest son, Justin, when he was growing up. And, man, could he seriously, put it away! Growing boys are, quite literally, eating machines. OMG! Since it was one of his favorites, every single time I make it, I think of him.
In our home this dish has never been called Easy Green Enchiladas, it was always known as Green Stuff. Yep, you read that right. Aren’t we creative with names? Lol! When Justin was just a little guy, he asked me on occasion if I would make “some of that green stuff” and the name just stuck!
Speaking of silly names, listen to this one. When my oldest son, John, was very small he asked me to make some Harry Hoggy. Haha! It took awhile to figure out what he was trying to ask for, but we finally figured it out. He was asking me to fix Teriyaki! That recipe will be coming to you soon.
I love silly memories like this, don’t you? They make my heart smile. It seems many of my best memories are simply from times spent with family.
I would have liked to name this recipe Green Stuff, but it wouldn’t rank very high on google if I did, which wouldn’t help you find it, so Easy Green Enchiladas, it is!
When warming the tortillas, warm in the hot oil for a maximum of 10 seconds on each side. Remember, the goal is not to cook them, or crisp them up, but only to make them pliable. Stack them on top of each other on a paper towel lined plate until ready to use.
When I make “Green Stuff”, I always make sure to have a couple extra cans of the green enchilada sauce on hand because we like it saucy. So, if the finished product is not as saucy as you would like, simply open a can of the sauce, warm it, and pour it over your enchiladas. If the extra cans are not used for this batch, simply save them for the next batch.
I like to fix one or two meals a week that do not contain meat, so this recipe fits that bill for me, BUT, if you prefer some meat inside these bad boys, some shredded rotisserie chicken works perfectly for this recipe.
If you are feeding littles who don’t like any spice, feel free to omit the can of diced chilis.
- Oil – canola, vegetable, or peanut
- Corn tortillas
- White American cheese
- Shredded Mexican cheese blend, or Monterey Jack cheese-shredded
- Green enchilada sauce
- Sour cream
- Mild diced green chilis
- Juice from jarred pickled jalapenos
RECIPE LINKS TO OTHER FABULOUS FOOD
- Casserole pan
- small frying pan
- Canola, vegetable, or peanut oil for softening/warming tortillas
- 20 Corn tortillas
- 20 slices White American cheese
- 2 cups Shredded Mexican blend cheese, or Monterey Jack 1 cup for topping
- 4 cans Green enchilada sauce
- 1/2 cup Sour cream
- 1 can Diced mild green chilis
- 1 Tablespoon Juice from jarred pickled jalapenos optional
- Line a paper plate with doubled paper towels.
- In a small frying pan, heat just enough oil to cover the bottom.
- Using tongs, place a corn tortilla into the hot oil and cook for 10 seconds. Flip the tortilla to the other side and cook for an additional 10 seconds. Place the cooked tortilla onto the paper towels. Repeat with all 20 tortillas, adding more oil as needed. Remember, you are not trying to cook the tortilla, but make it pliable for folding when it comes time to assemble them.
- Pre-heat oven to 350°F.
- In a mixing bowl, stir together 3 cans of green enchilada sauce, sour cream, diced green chilis, and the jalapeno juice. Set aside.
- In the bottom of a casserole dish, pour 1 entire can of the green enchilada sauce.
- I set up a little assembly line and lay several warmed tortillas out at one time. Yes, it makes a mess, but it is an easy cleanup.
- To each warmed tortilla, add one slice of white American cheese and some of the shredded Mexican blend, or Monterey Jack. Fold one side of the tortilla to the middle and then the other side. Place seam side down in the casserole dish. I, often, use toothpicks to hold them together until the pan starts getting crowded, at which time they stay put. Repeat until all tortillas have been used.
- Once all the enchiladas have been placed in the casserole dish, pour the enchilada sauce/sour cream mixture evenly over the enchiladas to cover them completely. Top with shredded Mexican cheese blend, or Monterey Jack.
- Bake, uncovered in 350°F oven for 20 to 30 minutes. Cook just until the cheese is all gooey and melty.
- Easy peasy, right?