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
- 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
- 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. Dish can be covered well and frozen at this point. Thaw completely in the refrigerator before proceeding with the recipe.
- 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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