Cheese And Green Chile Enchiladas: Perfect Pairing

Green chile enchiladas are a delicious and savoury meal, perfect for a weeknight dinner or a make-ahead freezer meal. But what type of cheese should you use to make them? There are several options to choose from, depending on your preference. Some popular choices include Monterey Jack, Colby Jack, mild Cheddar, Pepper Jack, and Mexican shredded cheese. You can also add sour cream or Greek yogurt to the filling for extra creaminess.

Monterey Jack cheese

To make green chile enchiladas with Monterey Jack cheese, you will need the following ingredients: corn or flour tortillas, green chiles, salsa verde or enchilada sauce, sour cream, cumin, and any desired toppings such as avocado, cilantro, or salsa. You can also add chicken or other proteins to make the dish more substantial.

Start by preparing the filling by mixing the shredded Monterey Jack cheese with sour cream, chopped green chiles, cumin, and any other desired seasonings. Warm up the tortillas to make them pliable and easy to roll. Spread a thin layer of enchilada sauce or salsa verde on a baking dish, then fill each tortilla with the cheese and chile mixture, roll them up, and place them seam-side down in the dish. Top the enchiladas with more sauce and cheese, and bake in the oven until the cheese is melted and bubbly.

Colby Jack and mild cheddar cheese

When making green chile enchiladas, it is important to use a combination of cheeses that will create a smooth, creamy texture and a rich flavour. Colby Jack and mild cheddar cheese fit the bill perfectly. Colby Jack, a combination of Colby and Monterey Jack cheese, has a mild, slightly sweet flavour and melts easily, making it ideal for enchiladas. Mild cheddar adds a creamy texture and a slightly sharper taste, enhancing the overall flavour profile of the dish.

In addition to their flavour and melting qualities, Colby Jack and mild cheddar cheese also provide a pleasing visual appeal to green chile enchiladas. When baked, these cheeses can create a gooey, stretchy texture that is not only delicious but also visually appealing, making the enchiladas even more irresistible.

To prepare the enchiladas, you can follow these simple steps:

• Preheat your oven to the desired temperature, typically around 350-400°F.
• Prepare the filling by combining grated or shredded cheese with other ingredients such as diced green chiles, onions, garlic, and spices. You can also add some sour cream or cream cheese for a creamier consistency.
• Warm your tortillas in a pan over medium-high heat to make them more pliable and easier to roll. This step also helps remove excess moisture, reducing the chances of soggy enchiladas.
• Assemble the enchiladas by placing the filling in the centre of each tortilla, rolling them up, and placing them seam-side down in a baking dish.
• Spread additional sauce or cheese on top of the enchiladas, if desired.
• Bake the enchiladas until the cheese is melted and bubbly, typically for about 15-20 minutes.
• Once baked, garnish with your choice of toppings such as green onions, sour cream, salsa, avocado, or cilantro.

By following these steps and using Colby Jack and mild cheddar cheese, you can create delicious green chile enchiladas that are sure to be a crowd-pleaser!

Chicken

Choosing the Right Chicken

For green chile chicken enchiladas, it is best to use shredded cooked chicken. You can use leftover chicken or cook it specifically for this dish. Some popular methods for cooking the chicken include poaching, which only takes about 15 minutes, or making tender shredded chicken, which takes about an hour. If you have more time, you can also use a slow cooker to prepare the shredded chicken, which will give it a more intense flavour. Another option is to use shredded rotisserie chicken as a convenient shortcut.

Preparing the Chicken Filling

The filling for green chile chicken enchiladas typically includes a combination of shredded chicken, cheese, and green chiles, seasoned with salt and pepper. You can also add other ingredients to enhance the flavour and creaminess of the filling. For example, cream cheese, sour cream, or Greek yoghurt can make the filling richer and more indulgent. Fresh lime juice can add a tangy twist, while garlic, chili powder, cumin, and other spices can give the filling a kick. If you want to make the filling even more indulgent, you can include extra cheese inside the enchiladas.

Assembling the Enchiladas

To assemble the enchiladas, you will need tortillas, which can be flour or corn, depending on your preference. Corn tortillas are more traditional, but flour tortillas are softer and may be preferred by some. It is recommended to warm the tortillas before filling them, especially if using corn tortillas, to make them more flexible and easier to roll. Spoon the chicken filling onto each tortilla, adding any extra cheese if desired, and roll them up. Place the filled tortillas seam-side down in a baking dish. You can also add some enchilada sauce to the bottom of the dish before placing the filled tortillas to add extra flavour and moisture.

Baking and Serving

Once you have filled the baking dish with the rolled tortillas, it is time to bake them. Cover the enchiladas with foil and bake for about 15 minutes, then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly. For a golden finish, you can broil the enchiladas for the last minute, but watch carefully to avoid overflow. Serve the green chile chicken enchiladas with your favourite toppings and sides, such as fresh cilantro, a squeeze of lime, sour cream, black olives, chopped tomatoes, or hot sauce.

Spinach

To make spinach and cheese green chile enchiladas, you will need:

• Olive oil
• A small yellow onion, diced
• Garlic cloves, minced
• Fresh spinach leaves
• Lime juice
• Cilantro
• Green chiles
• Ground cumin
• Ground chilli powder
• Sour cream or plain Greek yoghurt
• Salt and black pepper
• Mild green chile enchilada sauce
• Shredded Monterey Jack cheese
• Shredded Cheddar cheese
• Optional toppings: Green onions, avocado, and fresh cilantro

First, preheat your oven to 375 degrees Fahrenheit. Heat some olive oil in a large skillet over medium-high heat, and add the diced onion. Cook until softened, then add the garlic and cook for a further 2 minutes. Next, add the spinach leaves and cook until wilted. Stir in the lime juice, cilantro, green chiles, cumin, and chilli powder. Remove the skillet from the heat and stir in the sour cream or Greek yoghurt. Season with salt and pepper to taste.

Now it's time to assemble the enchiladas. Spread some green chile enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with the spinach mixture, and sprinkle with shredded cheese—about 3 tablespoons per enchilada. Roll up the tortillas and place them seam-side down in the baking dish. Top with more enchilada sauce and sprinkle with the remaining shredded cheese.

Bake for 20-30 minutes, or until the cheese is melted and the sauce is bubbling. For an extra touch of green, garnish with green onion, cilantro, and avocado. Serve warm.

This recipe is a great make-ahead option, as the enchiladas freeze well. Simply cool them completely without toppings, and place them in an airtight container. When you're ready to enjoy, reheat individual servings in the microwave or bake the entire pan in the oven.

Sour cream

When used in the filling, sour cream is combined with ingredients such as cheese, green chiles, onion, garlic, cilantro, and cumin. This mixture is then seasoned with salt and pepper before being rolled up in tortillas. The enchiladas can also be topped with extra sour cream, along with other toppings such as salsa, avocado, or green onions.

Some recipes suggest thinning the sour cream with water and drizzling it over the enchiladas, while others recommend serving the sour cream on the side as a dip.

Frequently asked questions