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Chile Cheese Bake: a Simple, Delicious Meatless Meal

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Chile Cheese Bake is a quick alternative to traditional, rolled enchiladas — and perfect for meatless Mondays. This chile and cheese enchilada casserole comes together simply for a quick and delicious meal.

Chile Cheese Bake | Good Cheap Eats

Poblano Chile Enchildas are one of our favorite meals. Spicy, roasted poblano chiles, wrapped in homemade corn tortillas and topped with a luscious salsa verde crema? What’s not to love?!

Sometimes one just doesn’t have the time to futz in the kitchen, and poblano chile enchiladas are a little time intensive. Lucky for you and me, there’s an easy cheat that just as tasty. This Chile Cheese Bake alternative is the result of a batch of beautiful, roasted poblano chiles but no mojo to make the 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 use. I topped it all off with some paprika and a fresh herb 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. Make this Chile Cheese Bake next time you’re looking for an awesome dinner with minimal work.

Chile Cheese Bake | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the poblano chiles is key. My husband will randomly text me pictures from the produce department when he finds a good batch at a great price. Look for shiny, blemish-free chiles and load up when you see them.
  • Roast and freeze your chiles in advance. This dish comes together quickly if you have this step already taken care of.

Tools I use to make it EASY:

Chile Cheese Bake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Chile Cheese Bake is a quick alternative to traditional, rolled enchiladas — and perfect for meatless Mondays. This chile and cheese enchilada casserole comes together simply for a quick and delicious meal.
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Jessica Fisher
Ingredients
  • 1 1/2 cups sour cream
  • 12 ounces salsa verde
  • 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
  • chopped fresh parsley or cilantro
Instructions
  1. Preheat the oven to 350 °. Grease a 9×13-inch baking dish.
  2. 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 over the top.
  3. At this point the dish can be covered well and frozen. Thaw completely in the refrigerator before proceeding with the recipe.
  4. Bake in the preheated oven for 30 to 45 minutes or until hot and bubbly. Garnish with fresh herbs before serving.

Originally published August 31, 2011. Updated February 9, 2018.

Chile Cheese Bake | Good Cheap Eats

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Comments

  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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