Do you love fresh green chile? If so, you’ll love these Cheesy Green Chile and Potato Enchiladas! These vegetarian enchiladas are the perfect meal to warm you up this winter. They’re made with both chopped green chile and green chile enchilada sauce. The potatoes are perfectly seasoned and add so much flavor to this hearty weeknight dinner.
I had planned to spam you with tons of new, easy, healthy recipes for January, but life got in the way and I’ve had some personal things to deal with. Our kitty seems to be doing much better now, though, so I’m hoping to be back to sharing regular recipes next week.
In the meantime, I have a cozy and comforting vegetarian recipe for you today. These Cheesy Green Chile and Potato Enchiladas will warmly hug you from the inside out!
Why You’ll Love These Vegetarian Enchiladas!
- They’re filling – The potato and refried beans help bulk up these meat-free enchiladas, making them super filling. I like to pair them with some tortilla chips or a side salad when enjoying for lunch or dinner.
- They’re flavorful – The fresh green chile and the seasoned potatoes add so much flavor to this recipe! I use my Easy Home Fries recipe for the potatoes and it works so well in these enchiladas.
- They can be made ahead of time – These enchiladas can be assembled ahead of time and baked just before dinner, or you can make a big batch to freeze and quickly heat up when your enchilada cravings hit.
Cheesy Green Chile and Potato Enchilada Recipe Ingredients
- Potatoes – For this recipe, I used russet potatoes cooked in the microwave until fork tender. They’re then diced and fried with oil and seasonings, which gives them a delicious flavor. If you prefer, you can also use frozen, diced potatoes.
- Green Chile – You should be able to find cans of diced green chile in most grocery stores. I used some local, fresh green chile that I found in the freezer section at Walmart. If you live in a place with fresh green chile (like NM), I would definitely use that! I like to use a mild chile, but you can go as hot as you like.
- Refried Beans – Refried beans help bulk up this recipe and add protein. I use one cup of canned refried beans, but homemade is great, too. You can use black or pinto refried beans.
- Cheese – I like to add shredded cheese to the enchilada filling, as well as on top of the enchiladas. I used Monterey Jack cheese because I like how it melts, but any kind of cheese can be used. If making vegan, use your favorite melty vegan cheese.
- Enchilada Sauce – I like to use green enchilada sauce for this recipe to complement the green chile inside the enchiladas. I used a canned sauce that I bought at the grocery store.
How To Make Green Chile Enchiladas
- Preheat oven to 425 degrees F. Heat a large skillet over medium heat and add the oil. Let the oil heat up, and then add the potatoes, paprika, granulated garlic, cumin, salt, and pepper. Mix everything together and ensure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip the potatoes and let them cook on the other side until they are golden brown. The longer you cook them, the crispier they will get, so it’s up to you!
- Add the cooked potatoes, green chile, refried beans, and 2 cups of shredded cheese to a large bowl. Mix everything together well. You can add extra salt and pepper or other seasonings if you like. I find that the potatoes have such great flavor that I don’t need to add much else.
- Pour about half of the enchilada sauce into the bottom of a large baking dish and ensure the bottom is completely coated. If needed, heat your corn tortillas in a skillet or microwave so they are flexible and easy to roll up without breaking.
- Lay your tortilla flat and add a heaping 1/4 cup of the filling to the middle. Gently roll the tortilla up over the filling and then place it, seam side down, into the pan. Repeat with the remaining tortillas and filling until finished.
- Pour the remaining enchilada sauce over the top and sprinkle with about 1 cup of shredded cheese. Cover the baking dish with foil and place it in the oven. Bake the enchiladas until the cheese is melted and the sauce is bubbling, about 35 – 40 mins, removing the foil about halfway through so that the cheese on top can melt.
- Let enchiladas sit for a few minutes before serving. Serve with your favorite toppings and a side of tortilla chips, if desired. Enjoy!
Enchilada Recipe Frequently Asked Questions
- Are these enchiladas gluten-free? Yes, just make sure that your enchilada sauce is gluten-free.
- Can this recipe be made vegan? Yes, just use your favorite melty vegan cheese.
- What kind of green chile should be used? You should be able to find cans of chopped green chile at the grocery store. I live in New Mexico, so there’s probably a few more choices here than most other places. I used some fresh green chile that I found in the freezer section at Walmart.
- Can these be frozen? Yes, I recommend assembling the enchiladas completely until just before baking them and freezing them in an airtight container for up to 3 months. The enchiladas can be baked from frozen.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. I reheat mine in the microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Enchilada Recipes?
Pumpkin Skillet Enchiladas with Black Beans
The Best Vegetarian Enchiladas
Spaghetti Squash and Black Bean Enchiladas
One Pot Stove Top Enchiladas with Veggies
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Cheesy Green Chile and Potato Enchiladas
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Do you love fresh green chile? If so, you’re going to love these Cheesy Green Chile and Potato Enchiladas! These vegetarian enchiladas are the perfect meal to warm you up this winter. They’re made with both chopped green chile as well as green chile enchilada sauce. The potatoes are seasoned perfectly and add so much flavor to this easy weeknight dinner!
Ingredients
Scale
- 13 oz diced green chile, with any extra liquid drained off. You can use mild or hot.
- 3 cups shredded cheese, divided. I used Monterey Jack
- 1 cup refried beans, black or pinto
- 20 oz green chile enchilada sauce, I used 2 (10 oz) cans
- 12 corn tortillas
- Optional toppings: cilantro, salsa, avocado, onion
Seasoned Potatoes
- 4 medium sized russet potatoes, about the size of your palm
- 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/4 teaspoon cumin, or more if desired
- Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add the oil. Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and let cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they will get, so it’s up to you!
- To a large bowl, add the cooked potatoes, green chile, refried beans and 2 cups of the shredded cheese. Mix everything together well. You can add extra salt and pepper or other seasonings if you like. I find that the potatoes have such great flavor that I don’t need to add much else.
- Pour about half of the enchilada sauce in the bottom of a large baking dish and make sure the bottom is completely coated. If needed, heat your corn tortillas in a skillet or microwave, so they are flexible and easy to roll up without breaking.
- Lay your tortilla flat and add a heaping 1/4 cup of the filling to the middle. Gently use your hands to roll the tortilla up over the filling and then place, seam side down, into the pan. Repeat with remaining tortillas and filling until finished.
- Pour the remaining enchilada sauce over the top and then sprinkle with about 1 cup of shredded cheese. Cover baking dish with foil and place in the oven. Bake enchiladas until cheese is melted and sauce is bubbling, about 35 – 40 mins, removing the foil about half way through so that the cheese on top can get melted.
- Let enchiladas sit for a few minutes before serving. Serve with your favorite toppings and a side of tortilla chip, if desired. Enjoy!
Notes
This recipe makes about 12 enchiladas. You can either use a smaller baking dish and pack them in well or a larger, 9×13 size baking dish where they will have a little extra room. You may need a little more enchilada sauce, if you use a large baking dish. Let me know if you have questions!
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian
- Method: stovetop, oven
- Cuisine: Mexican Inspired
This was absolutely delicious! I added in taco meat to the mix as well. This is on my SAVE menu! Everyone liked it! Even my 11 year old picky eater!
Hi Kate, I’m so glad to hear that you and your family loved these enchiladas! Thank you so much for letting me know 🙂
Wow! I just made this…I know it’s summer, but it’s delicious! The potatoes had a nice crust on them, and the flavors were excellent. I appreciate that we used the mild green chile peppers that had been charred and peeled and canned. Love this dish. It will go into our rotation. Thank you!
Thank you so much for the comment, Mary!! Glad you enjoyed them! 🙂
You could also dip tortillas in the green sauce before you add filling then roll up.
Yes! Great idea 🙂
I was wondering if you could use flour tortillas instead of corn
Yes, for sure!
Mine was a disaster …I couldn’t roll the tortilla kept breaking and I heated it some before rolling it..so it came out like tacos instead ..disappointed ..Ho do you roll yours so easy without breaking it? My corn tortillas
Are kind of thin not thin..they are made with only corn , water, lime and salt ..
I’m so sorry you had trouble rolling your tortillas! I hope everything at least tasted good 🙂 I warm my tortillas by heating a skillet and using some cooking spray, which always works pretty well. There are some brands of corn tortillas out there that are probably less flexible than others. I always have good luck with the Mission brand.
Please include in the recipe itself instructions to cook the potatoes prior to cooking them in the skillet. I ended up with crunchy potatoes.
Made it tonight with canned green chiles and it was delicious!
That’s so great to hear! Glad you enjoyed these enchiladas! 🙂
Are the potatoes cut into chunks before cooking in the skillet? These look delicious, I can’t wait to make them. Thanks
Hi Jean, Yes, they are cut into chunks before adding to the skillet. Sorry for any confusion, I hope you enjoy them!