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Green Chile Enchiladas


Guest post from Brigette Shevy

Green Chile Enchiladas is a recipe our family discovered many years ago in the cookbook, Once-A-Month Cooking, and it immediately became a family favorite! These creamy, cheesy enchiladas are easy to put together and freeze beautifully. Pair them with Spanish rice, a tossed salad, and some chips and salsa for a simple, budget-friendly company meal that will feed a crowd!

This recipe as written is mild, so if you prefer your Mexican food spicy, you will want to jazz it up with some hot chiles or peppers and extra seasonings. I usually make it as is and serve jalapenos and hot salsa on the side.

Growing up, Green Chile Enchiladas was always a personal favorite of mine. Now that I have my own family, I’ve come to appreciate it even more: any freezer-friendly recipe that is simple to make and uses inexpensive ingredients plus tastes amazing is a winner in my book!



Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy and another on the way. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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        • Brigette says

          I always thaw them and cook them as directed in the recipe. You could probably stick them in the oven frozen as well (or partially thawed), but I’m not sure how long they would need to cook for.

  1. Karen says

    Sounds delish! Have you ever tried them with corn tortillas? I have a surplus of corn tortillas that I bought on sale and would love to use them. I have all these ingredients on hand, so this could be tomorrow night’s dinner :)

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