Stuffed Chile Enchiladas Recipe – Cozy, cheesy, a little smoky

Introduction

The kitchen smelled like roasted chiles and warm tortilla edges — that soft, spicy aroma that makes everyone wander in. I call this one Stuffed Chile Enchiladas, and it always takes me back to Sunday dinners. I often serve it when friends drop by, and it pairs well with a smothered bean side like my bean burritos smothered in green chile pork chile verde for a full, comforting spread.

Why You’ll Love This

• Fast to pull together on a weeknight.
• Melty, saucy, and just a touch smoky.
• Uses pantry staples and leftover chicken or beef.
• Kid-friendly but still grown-up with roasted chile flavor.

Quick Recipe Snapshot

• Servings: 4 (2 enchiladas each)
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: cheesy + smoky + tangy

Warm and simple — you’ll feel confident assembling these right away.

Ingredients You’ll Need

• 8 flour or corn tortillas
• 6 roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack or cheddar cheese
• 1 cup cooked and shredded chicken or ground beef, optional
• 2 cups green chile enchilada sauce
• 1/2 cup sour cream
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Chef notes:

• Use tortillas you like best.
• Roasted chiles add real depth.
• Fresh garlic = bigger flavor.
• Sour cream tames heat.
• Shred cheese fresh if possible.

(I like to keep a jar of roasted chiles in the fridge for nights like this. For more layered green-chile ideas, try the green chile chicken enchilada casserole for a family-style bake.)

How to Make It

1. First, preheat the oven to 375°F (190°C). Get a baking dish ready and set aside.
2. Next, mix the shredded chicken (or browned ground beef) with sour cream, cumin, garlic powder, salt, and pepper in a bowl. Stir until creamy and evenly seasoned. You should smell the cumin right away.
3. Then, lay a tortilla flat. Add a spoonful of the meat-cream mix down the center and a few strips of roasted green chile. Fold the sides and roll. Place each roll seam-side down in the dish. Repeat until the dish is snug.
4. Meanwhile, pour the green chile enchilada sauce over the rolled tortillas so they’re mostly covered. The sauce should pool around the edges.
5. Next, sprinkle the shredded cheese evenly on top. You want a nice blanket of cheese so it browns and bubbles.
6. Finally, bake for about 25–30 minutes. You’ll see the sauce bubbling and the cheese turning golden at the edges — that’s your cue. Let rest 5 minutes before serving.
7. Serve with a sprinkle of fresh cilantro and an extra dollop of sour cream, if you like.

If the tortillas crack when you roll them, warm them briefly on a hot skillet to make them pliable. For a deeper roast flavor, char the chiles a little more before peeling.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use leftover cooked chicken — it shreds fast and soaks up sauce.
2. Common mistake + fix: Overfilling makes seams pop; use less filling and press gently.
3. Simple variation: Stir chopped green onions and a squeeze of lime into the filling.

(Also, if you want to transform this dish into a casserole, see this green chile chicken enchilada casserole for ideas.)

Serving Ideas

• Weeknight dinner: plate with rice and a simple salad.
• Brunch option: serve with fried eggs and avocado slices.
• Casual party: slice and set out with chips and extra sauce.
• Holiday side: add roasted corn and black beans for a festive bake.
  Optional garnishes: lime wedges, sliced radishes, extra cilantro, or pickled onions.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze individual portions up to 2 months; thaw overnight in the fridge.
• Reheat: Warm in a 350°F oven until heated through to keep tortillas from getting soggy.
  Leftover idea: Chop and fold into a breakfast scramble or top a baked potato for a quick bowl.

FAQs

Q: Can I make these ahead?
A: Yes — assemble, cover, and refrigerate for up to 24 hours, then bake as directed. This helps flavors meld.

Q: What can I substitute for chicken?
A: Ground beef works great, or try cooked shredded pork. You can also leave it vegetarian and add black beans.

Q: How do I know when it’s done?
A: The cheese should be bubbling and lightly golden, and the sauce should be steaming. If you prefer extra browning, broil 1–2 minutes while watching closely.

Q: Can I freeze Stuffed Chile Enchiladas?
A: Absolutely — freeze before baking for best texture, then bake from semi-frozen, adding a few extra minutes.

Final Thoughts

I make these when I want something honest and comforting that still tastes a little special. They’re forgiving, fast, and full of the kind of flavors that warm the room. Give them a try and make them yours — I think you’ll find they become a household favorite: Stuffed Chile Enchiladas

Conclusion

If you’d like another twist on chile-filled comfort food, check this take on Easy Baked Chile Relleno Enchiladas – EmilyFabulous for a baked approach. For a gluten-free option with similar flavors, see Chile Relleno Enchiladas [Gluten Free] – Robust Recipes.

Stuffed Chile Enchiladas

Cozy, cheesy, and smoky enchiladas packed with flavor, perfect for weeknight dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 enchiladas

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the enchiladas

• 8 pieces flour or corn tortillas Use tortillas you like best.
• 6 pieces roasted green chiles, peeled and seeded Roasted chiles add real depth.
• 2 cups shredded Monterey Jack or cheddar cheese Shred cheese fresh if possible.
• 1 cup cooked and shredded chicken or ground beef, optional Time-saver: Use leftover cooked chicken.
• 2 cups green chile enchilada sauce
• 1/2 cup sour cream Sour cream tames heat.
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder Fresh garlic = bigger flavor.
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Get a baking dish ready and set aside.
2. Mix the shredded chicken (or browned ground beef) with sour cream, cumin, garlic powder, salt, and pepper in a bowl. Stir until creamy and evenly seasoned.
3. Lay a tortilla flat. Add a spoonful of the meat-cream mix down the center and a few strips of roasted green chile. Fold the sides and roll. Place each roll seam-side down in the dish. Repeat until the dish is snug.

Baking

1. Pour the green chile enchilada sauce over the rolled tortillas so they're mostly covered. The sauce should pool around the edges.
2. Sprinkle the shredded cheese evenly on top.
3. Bake for about 25–30 minutes until the sauce is bubbling and the cheese turns golden at the edges. Let rest for 5 minutes before serving.

Notes

If the tortillas crack when you roll them, warm them briefly on a hot skillet. For a deeper roast flavor, char the chiles a little more before peeling.