Chile Cheese Bake

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.

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  1. that sounds amazing!!!

  2. I love fast and easy dinners!

  3. Thank you for hosting. This week I shared my pepperoni pizza puffs. I’m making them again this weekend but using bacon instead.

  4. Thanks for hosting – I’m always a fan of increasing efficiency! I’m linking up with some Carrot Craisin Salad. Hope you enjoy!

  5. Love this idea! Would it be a good freezer meal?

  6. 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? 🙂

  7. 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!

  8. Would this be ok to freeze with the sour cream in it?

  9. 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!

    • @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.

  10. Did anyone end up trying this as a freezer meal and have it turn out? It looks AMAZING!

  11. Can you substitute the poblano chilies with anything else?

  12. Can I add chicken or ground beef to this. If so does it change the cooking times? Not looking to sub, we love chilies

    • I often add chicken. I’ve never done ground beef, but I’d be interested to hear how it goes. You shouldn’t have to adjust the baking time. As long as it’s hot and bubbly, you’re good to go.


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