Healthy Green Chile Cheese Enchiladas

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I felt like I had to say that.  To match the theme of course!  This recipe is my (late) Cinco de Mayo meal.

Today is my only non-busy day this week so I decided to make cheese enchiladas for lunch.  I try to keep it healthy so that’s what I did, of course.

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These were simple to make and only took me an hour total!  I’m sure it could go quicker of course, when I’m not in the process of making it up.

Plus, it makes enough to last me for lunch for another day.  That’s always a bonus!  Served with beans and rice, these would make an awesome dinner!  I only made half the recipe, for two people, so for a meal of four, make the whole recipe posted below.

I froze the extra sauce so that I can make more later!  I already want to eat my leftovers, but I will resist and work out instead (;



12 corn tortillas

2 c. part skim cheddar cheese, shredded

1 8 oz. can green chiles, chopped


2 Tbs. olive oil

1 Tbs. flour

2 cloves garlic, chopped

1 Tbs. chili powder

2 Tbs. dried onion

8 oz. tomato sauce

14 oz. chicken broth, low sodium

1/4 tsp. parsley

2 tsp. oregano

1/8 tsp. ceyenne pepper

2 tsp. onion powder

1/8 tsp. Tobassco

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Combine the olive oil, flour, and chile powder.  Mix together.  Add garlic to saute (you may need to add more oil).

Add the tomato sauce, chicken broth, dried onion, parsley, oregano, ceyenne, onion powder, and Tobassco.  Bring the mixture to a boil for 5 minutes.  Then reduce it to a simmer for 15-2o minutes.

Meanwhile, microwave the tortillas for 30 seconds so they don’t break when you roll them.

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Combine the cheese and the green chiles.  You can’t really see the chiles, because they are at the bottom!

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Place about 2 Tbs. of cheese in the middle of a tortilla.  Roll it up and set aside.

When all of the enchiladas are rolled up.  Grease a baking dish and spoon some of the red sauce in the bottom.  Arrange the enchiladas in the dish.

Bake at 400* F for 8 minutes.  Sprinkle cheese over the top and bake until bubbly.

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These are awesome with lime juice drizzled on top and a little low fat sour cream.  They’d be so good with shredded beef, pork, or chicken if you are a big meat lover.  Yum!

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  • Vegetarian:  These are already vegetarian.
  • Gluten Free:  Replace flour in sauce with another thickening agent such as cornstarch.
  • Vegan:  Replace cheese with veggies, beans, or tofu.
  • Paleo: Replace tortillas with kale, collard green leaves, or homemade Paleo corn tortillas.  Replace cheese with beans, meat, or veggies.

I hope you find these as delicious as I do!



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