Chile And Cheese Enchilada Casserole
Looking for a quick alternative to traditional, rolled enchiladas, something perfect for meatless Mondays? This Chile and Cheese Enchilada Casserole comes together simply for a quick and delicious meal.
Poblano Chile Enchildas are one of our favorite meals. Spicy, roasted poblano chiles, wrapped in homemade corn tortillas and topped with a luscious salsa verde crema? What’s not to love?!
Sometimes one just doesn’t have the time to futz in the kitchen, and poblano chile enchiladas are a little time intensive. Lucky for you and me, there’s an easy cheat that just as tasty. This Chile Cheese Enchilada Casserole alternative is the result of a batch of beautiful, roasted poblano chiles but no mojo to make the enchiladas. So, I cheated.
Chile Cheese Enchilada Casserole
I chopped the chiles, chopped some corn tortillas, and mixed those up with the shredded cheese, sour cream, and salsa verde that I usually use. I topped it all off with some paprika and a fresh herb garnish. Result? Delicious dinner in a fraction of the time.
While it doesn’t have all the visual appeal of a rolled enchilada, it certainly carried the tummy appeal. Yes, yes, it did. Make this Chile Cheese Enchilada Casserole next time you’re looking for an awesome dinner with minimal work.
Are Enchiladas Made With Corn Or Flour Tortillas?
Traditionally, enchiladas are made with corn tortillas. So that’s what we are using for this recipe! But hey, if you have flour tortillas on hand they work as well.
If you are using large flour tortillas, you will less than the number of tortillas called for in the recipe.
Can I Make Enchiladas Ahead Of Time?
Absolutely! That’s what I love about this recipe. Once you have assembled the recipe, cover the pan well and pop it in the freezer.
Then when ready to bake, simply thaw in the refrigerator and proceed with the rest of the recipe. Easy peasy.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the poblano chiles is key. My husband will randomly text me pictures from the produce department when he finds a good batch at a great price. Look for shiny, blemish-free chiles and load up when you see them.
- Roast and freeze your chiles in advance. This dish comes together quickly if you have this step already taken care of.
Tools I use to make it EASY:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- stainless steel mixing bowl – I’m not sure you have too many of these.
- wire whisk – Be sure to get one with a closed barrel so dishwater doesn’t get stuck in its innards and drip into your food. Ask me how I know.
- rubber spatula – I have two of these; I love them so much.
- 9×13 baking dish or gratin dishes
- box grater or food processor for cheese
Chile Cheese Enchilada Casserole is a quick alternative to traditional, rolled enchiladas — and perfect for meatless Mondays. This chile and cheese enchilada casserole comes together simply for a quick and delicious meal.