Chile Cheese Enchilada Casserole

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.

Recipe Notes

Make Ahead: 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.

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.