Chile And Cheese Enchilada Casserole

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Looking for a quick alternative to traditional, rolled enchiladas, something 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 Enchilada Casserole alternative is the result of a batch of beautiful, roasted poblano chiles but no mojo to make the enchiladas. So, I cheated.

Chile Cheese Enchilada Casserole

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 Enchilada Casserole next time you’re looking for an awesome dinner with minimal work.

pan of chili cheese bake with a spoon in it

Are enchiladas made with corn or flour tortillas?

Traditionally, enchiladas are made with corn tortillas and are what I prefer.

I know lots of folks enjoy flour tortilla enchiladas. I’m not a fan of the gummy texture, but if that’s what you like, go for it! If you are using large flour tortillas, you will less than the number of tortillas called for in the recipe.

Can I make enchiladas ahead of time?

Absolutely! That’s what I love about this recipe. Once you have assembled the recipe, cover the pan well and pop it in the freezer. It’s one of my strategies for making my favorite meals freezer friendly. 

Then when ready to bake, simply thaw in the refrigerator and proceed with the rest of the recipe. Easy peasy. If you’re in a pinch, you can bake it from frozen, just cook it longer to avoid cold spots.

How to make this good and cheap:

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

Tools I use to make it EASY:

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Chile Cheese Enchilada Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Chile Cheese Enchilada Casserole 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
Keyword: casseroles, enchilada casserole, mexican
Servings: 8
Calories: 283 kcal
Author: Jessica Fisher
  • 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
  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.
Nutrition Facts
Chile Cheese Enchilada Casserole
Amount Per Serving
Calories 283 Calories from Fat 175
% Daily Value*
Fat 19.4g30%
Saturated Fat 11.8g74%
Cholesterol 49mg16%
Sodium 457mg20%
Potassium 150mg4%
Carbohydrates 17.6g6%
Fiber 2.1g9%
Sugar 1.2g1%
Protein 10.7g21%
Calcium 2850mg285%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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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. Michelle says

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

    • Jessica says

      @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.

  6. Becky says

    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. Mary says

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

    • Jessica says

      @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.

  9. Sara says

    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!

    • Jessica says

      @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. Riann says

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

  11. Karen says

    Can you substitute the poblano chilies with anything else?

  12. Esther says

    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.

  13. Janet says

    I found the easiest and quickest way for me to cut up corn tortillas is with a pizza cutter. Stack them 4 or 5 high and cut into strips and then turn 90 degrees and cut the other way to make squares.


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