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Delicious enchiladas topped with sauce and garnished with fresh cilantro

Stuffed Chile Enchiladas

Cozy, cheesy, and smoky enchiladas packed with flavor, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.