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Plate of delicious homemade enchiladas topped with salsa and cheese

Stuffed Chile Enchiladas

A warm and comforting dish featuring roasted chiles and melty cheese, perfect for weeknight dinners and easy meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8 pieces flour or corn tortillas Use corn for authenticity, flour for pliability.
  • 6 pieces roasted green chiles, peeled and seeded Roasted chiles add real depth.
  • 2 cups shredded Monterey Jack or cheddar cheese Shred cheese for even melting.
  • 1 cup cooked and shredded chicken or ground beef Optional, can use rotisserie chicken to save time.
  • 2 cups green chile enchilada sauce
  • 1/2 cup sour cream
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • to taste Salt and black pepper
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Place a baking dish nearby.
  2. In a bowl, mix the cooked chicken or beef with sour cream, cumin, garlic powder, salt, and pepper until creamy.
  3. Lay a tortilla flat, add a spoonful of the meat mixture and a strip of roasted green chile, then fold gently but snug.
  4. Place the rolled tortillas seam-side down in the baking dish so they stay closed while baking.
  5. Pour the green chile enchilada sauce evenly over the rolls, ensuring edges are sauced.
  6. Sprinkle the cheese across the top until covered; look for bubbling edges and golden spots.
  7. Bake for 25–30 minutes, until the sauce bubbles and cheese has golden edges. Let sit for 5 minutes, garnish with cilantro, and serve.

Notes

Watch for bubbling sauce and lightly browned cheese as the 'done' cue. For a saucier casserole-style result, try a stacked method similar to a stacked green chile chicken enchilada casserole.