Ingredients
12 small corn tortillas
12 oz. cheese, shredded
1 4oz. can diced green chiles (drained)
1/4 cup sour cream
1/4 tsp garlic powder
1/4 tsp ground cumin
1/8 tsp salt
1.5 cups enchilada sauce
Instructions
Toast the tortillas in a hot skillet, one at a time for a few seconds on each side, or just until lightly browned.
Add ¾ of the shredded cheese to a bowl (saving the remainder to top the enchiladas). Also add the drained green chiles, sour cream, garlic powder, cumin, and salt. Stir the ingredients to combine.
Preheat the oven to 350ºF. Add about ½ cup of enchilada sauce to the bottom of a large casserole dish and spread it around until it covers the surface.
Fill each tortilla with about 3 Tbsp of the cheese filling, then roll to close, and place them in the casserole dish. Continue until all of the tortillas have been filled, rolled, and placed in the dish.
Pour the remaining 1 cup of enchilada sauce over the enchiladas, then top with the remaining shredded cheese.
Bake the enchiladas for 20 minutes in the preheated oven, or just until they are heated through and melty. Do not overbake the enchiladas, as this can cause the filling to separate and curdle. Serve hot with your favorite toppings* and sides!
Key Points About Ingredients:
- Corn tortillas are briefly toasted in a hot skillet before filling — this prevents them from tearing and adds a subtle smoky flavor to every bite.
- Using a blend of shredded cheeses like Monterey Jack and cheddar melts beautifully and creates a rich, creamy filling with excellent pull.
- Canned diced green chiles add mild heat and roasted flavor without any extra prep — be sure to drain them well so the filling doesn't become watery.
- Sour cream mixed into the cheese filling acts as a binder and adds a subtle tang that balances the richness of the cheese perfectly.
- Spreading enchilada sauce on the bottom of the casserole dish before adding the enchiladas keeps them moist and prevents sticking during baking.
Key Nutritional Insights:
- Corn tortillas are naturally gluten-free and lower in calories than flour tortillas, making them a lighter base for this cheesy dish.
- Cheese is an excellent source of calcium and protein, contributing significantly to bone health and muscle maintenance per serving.
- Green chiles are low in calories but rich in vitamin C, providing an antioxidant boost with minimal impact on the overall calorie count.
- Sour cream adds creaminess along with a small amount of probiotics, which may support digestive health when consumed as part of a balanced diet.
- This dish provides a solid serving of protein per portion, helping to keep you full and satisfied well after the meal.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories620
- Standard DV% Daily Value*
- Total Fat34 g72 g47.22%
- Saturated Fat19 g20 g95%
- Trans Fat0.5 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat9 g
- Cholesterol95 mg300 mg31.67%
- Sodium1180 mg2300 mg51.3%
- Total Carbohydrate52 g275 g18.91%
- Dietary Fiber5 g28 g17.86%
- Total Sugars5 g
- Added Sugars2 g50 g4%
- Sugar Alcohal0 g
- Protein28 g50 g56%
- Vitamin D (Cholecalciferol)18 mcg20 mcg90%
- Calcium620 mg1300 mg47.69%
- Iron2.4 mg18 mg13.33%
- Potassium380 mg4700 mg8.09%
- Vitamin A1050 mcg900 mcg116.67%
- Vitamin C (Ascorbic Acid)8 mg90 mg8.89%
- Vitamin E (Tocopherol)1.2 mg15 mg8%
- Vitamin K4 mcg120 mcg3.33%
- Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
- Vitamin B2 (Riboflavin)0.38 mg1.3 mg29.23%
- Vitamin B3 (Niacin)1.8 mg16 mg11.25%
- Vitamin B6 (Pyridoxine)0.18 mg1.7 mg10.59%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0.9 mcg2.4 mcg37.5%
- Biotin3 mcg30 mcg10%
- Vitamin B5 (Pantothenic acid)0.6 mg5 mg12%
- Choline52 mg550 mg9.45%
- Phosphorus480 mg1250 mg38.4%
- Iodine28 mcg150 mcg18.67%
- Magnesium42 mg420 mg10%
- Zinc2.8 mg11 mg25.45%
- Selenium16 mcg55 mcg29.09%
- Copper0.12 mg0.9 mg13.33%
- Manganese0.5 mg2.3 mg21.74%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride320 mg2300 mg13.91%
