Prep 15 mins
Cook 30 mins
Based on a recipe from The Western Junior League Cookbook. I just love these!
Make and share this Creamy Cheese Enchiladas recipe from Food.com.
- For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
- In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
- Remove from heat and add sour cream and green chilies. Stir until smooth.
- Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.
I didn't make any changes to this recipe except... I used the kind of flour tortillas you have to cook yourself (about 1 min or so each side on a hot grill pan), used Kraft's Mexican Style 4 Cheese, and Cacique Crema Mexicana Agria instead of sour cream. This was absolutely the best cheese enchalada we have ever tasted. Restaurants cannot compare!!! Without a doubt it deserves 5 stars!
Rating sauce only and I add garlic powder to my taste. Love it!
Loved 'em! I used corn tortillas and yellow onions. The sauce was wonderful and we really enjoyed our meal. I served these with rice and black beans. Thanks for sharing. Made for ZWT 8.