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
