These Green Chile Cheese Enchiladas are a classic New Mexican comfort dish made with roasted green chiles, melty cheese, and soft corn tortillas baked under a homemade green chile sauce. Simple, cheesy, and packed with smoky roasted chile flavor, this dish is perfect for anyone craving an authentic taste of the Southwest.
Who Is This Recipe For?
This recipe is perfect for:
- Chile lovers who want a dish that highlights roasted green chiles.
- Vegetarians seeking a flavorful, hearty meal without meat.
- Beginners learning to make authentic enchiladas with minimal ingredients.
- Busy cooks looking for a meal that freezes well and feeds a crowd.
Why It’s Great
- 🌶️ True New Mexican flavor: Made with real roasted green chiles.
- 🧀 Extra cheesy: Both inside and on top for maximum indulgence.
- 🧡 Simple ingredients: Tortillas, chiles, cheese — nothing complicated.
- 🥚 Customizable: Top with fried eggs for an authentic “Enchiladas Montadas” style.
- 🕒 Make-ahead friendly: Sauce and tortillas can be prepped ahead.
Ingredients
Enchiladas
- 12 white corn tortillas, lightly fried
- 6–8 large green chiles, roasted, peeled, and seeded
- 2 cups shredded cheese (Cheddar, Monterey Jack, or Oaxaca)
Green Chile Sauce
- 2 cups roasted green chiles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1 cup water or chicken broth
Toppings
- 1–2 cups additional shredded cheese
- Optional: fried eggs (1 per serving)
Kitchen Equipment Needed
- Baking dish (9×13 recommended)
- Blender or food processor
- Skillet (for frying tortillas)
- Sheet pan or broiler tray (for roasting chiles)
- Mixing bowl
- Tongs
- Foil
Instructions
1. Roast the Green Chiles
- Place chiles under a broiler or over an open flame.
- Roast until the skin is blistered and charred.
- Transfer to a bowl or plastic bag and cover to steam for 10–15 minutes.
- Peel off the skins, remove seeds, and set aside.
2. Make the Green Chile Sauce
- Add roasted chiles, onion, garlic, salt, and broth to a blender.
- Blend until smooth.
- Taste and adjust seasoning if needed.
3. Prepare the Tortillas
- Heat a small amount of oil in a skillet.
- Lightly fry each tortilla for a few seconds per side — soft, not crispy.
- Drain on paper towels.
4. Assemble the Enchiladas
- Lay a tortilla flat and fill with cheese.
- Roll tightly and place seam-side down in a baking dish.
- Repeat until all tortillas are filled.
- Stuff any whole roasted chiles with cheese and tuck them between the enchiladas.
5. Top and Bake
- Pour the green chile sauce evenly over the enchiladas.
- Sprinkle generously with extra cheese.
- Bake at 350°F (175°C) for about 30 minutes, or until bubbly and golden.
6. Serve
Top with a fried egg if desired — a New Mexico classic!
Serve hot with Mexican rice, beans, or fresh guacamole.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Bake at 325°F until warmed through, or microwave individual portions.
FAQ
Q: Can I use canned green chiles?
Yes! It saves time, though roasted fresh chiles offer better flavor.
Q: My tortillas keep tearing — what should I do?
Make sure they are lightly fried or warmed to make them flexible before rolling.
Q: Can I add meat?
Absolutely — shredded chicken, ground beef, or pork work great.
Q: How do I make it spicier?
Use hot Hatch chiles or add jalapeños, serranos, or cayenne pepper.
Conclusion
These Green Chile Cheese Enchiladas capture everything delicious about traditional New Mexican cuisine — roasted chiles, melted cheese, soft tortillas, and a warm, comforting sauce. Perfect for weeknight dinners, gatherings, or meal prep, this dish delivers bold flavor with simple ingredients. Once you try it, it’s guaranteed to become a repeat favorite in your kitchen.
