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Stuffed Chile Enchiladas

Cozy and cheesy enchiladas filled with flavorful roasted green chiles and melty cheese, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces flour or corn tortillas Use fresh for best results.
  • 6 pieces roasted green chiles, peeled and seeded Roast extra to freeze for future use.
  • 2 cups shredded Monterey Jack or cheddar cheese Shred your own cheese for better melting.
  • 1 cup cooked and shredded chicken or ground beef, optional Optional for meat lovers.
  • 2 cups green chile enchilada sauce
  • 1/2 cup sour cream Smooths the filling texture.
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and let it reach the temperature before baking.
  2. In a mixing bowl, combine roasted chiles, shredded cheese, cooked chicken or beef (if using), sour cream, cumin, garlic powder, salt, and black pepper. Mix until it feels creamy and evenly seasoned.
  3. Spread a thin layer of green chile enchilada sauce in the bottom of a baking dish.
  4. Warm the tortillas in a dry skillet for 10–15 seconds per side to prevent cracking.
  5. Place a generous spoonful of filling in each tortilla, roll them up, and lay seam-side down in the baking dish.
  6. Pour the remaining green chile sauce over the top and sprinkle extra cheese if desired.
Cooking
  1. Bake for about 35 minutes until the sauce bubbles and the edges of the tortillas get slightly golden.
  2. Remove from the oven, garnish with fresh cilantro, and serve hot.

Notes

You can assemble the enchiladas ahead and refrigerate for up to 24 hours before baking. They can also be frozen before baking for up to 1 month. Reheat in a 350°F oven for 15–20 minutes to keep edges crisp.