Poblano Chile Enchildas are one of our favorite meals. But they are a little time intensive. Recently, I had roasted a batch of beautiful poblano chiles but ran out of steam to make enchiladas. So, I cheated.
I chopped the chiles, chopped some corn tortillas, and mixed those up with the shredded cheese, sour cream, and salsa verde that I usually transform into enchiladas. I topped it all off with some paprika and parsley for a 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.
Recipe: Chile Cheese Bake
Ingredients
- 1 1/2 cups sour cream
- 12 ounces bottled salsa verde (I like Herdez)
- 10 to 12 corn tortillas, cut into bite-sized pieces
- 8 ounces shredded cheddar cheese (about 2 cups)
- 3 roasted poblano chiles, peeled, seeded, and diced
- 1/8 teaspoon paprika
- 1/2 teaspoon dried parsley
Instructions
- Preheat the oven to 350 °.
- Grease a large baking dish.
- In a large mixing bowl, combine the sour cream and salsa verde.
- Add the tortillas, cheese, and chiles.
- Spoon the mixture into the prepared dish.
- Sprinkle the paprika and parsley over the top.
- Bake in the preheated oven for 30 to 45 minutes or until hot and bubbly.
- Serve hot.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8
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that sounds amazing!!!
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I love fast and easy dinners!
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Thank you for hosting. This week I shared my pepperoni pizza puffs. I’m making them again this weekend but using bacon instead.
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Thanks for hosting – I’m always a fan of increasing efficiency! I’m linking up with some Carrot Craisin Salad. Hope you enjoy!
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Love this idea! Would it be a good freezer meal?
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Jessica Reply:
September 1st, 2011 at 12:32 pm
@Michelle, I tested it once with black beans and it was a fail. I need to try it again w/o the beans to see if the beans were the problem.
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I’ve never worked with poblano chiles before. Is there another kind of pepper that you think would work well with this in terms of heat/flavor, or do I just need to learn the ways of the poblano?
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Jessica Reply:
September 1st, 2011 at 12:34 pm
@Becky, Um, yes, you need to learn the ways of the poblano. It’s easy, though: http://goodcheapeats.com/2010/05/how-to-roast-chiles/
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I’m linking up for the first time this week. Glad to have found this community and can’t wait to browse the other good eats. I’m sharing my easy and delicious BBQ Ribs recipe. Thanks for the opportunity!
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Would this be ok to freeze with the sour cream in it?
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Jessica Reply:
September 1st, 2011 at 12:33 pm
@Mary, I tested it once with black beans and it was a fail. I need to try it again w/o the beans to see if the beans were the problem.
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This was a big hit tonight! Super easy, tasty, and it worked out well for making a version with corn tortillas for myself and one with crumbled up rice chips for my husband (who can’t have corn). Brown rice tortillas are horrendous to roll, so having a different way to approach this recipe is awesome!
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Jessica Reply:
January 3rd, 2012 at 7:28 pm
@Sara, so glad you liked it! I love the modifications you used! It would be good with brown rice instead of chips or tortillas, too.
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