Do you love fresh green chile? If so, you’re going to love these Cheesy Green Chile and Potato Enchiladas! These vegetarian enchiladas are the perfect meal to warm you up this winter. They’re made with both chopped green chile as well as green chile enchilada sauce. The potatoes are seasoned perfectly and add so much flavor to this hearty weeknight dinner!
I had planned to spam you with tons of new easy, healthy recipes for January, but life got in the way and I’ve had some personal things to deal with. Our kitty seems to be doing much better now though, so I’m hoping to be back to sharing regular recipes next week.
In the meantime, I have a cozy and comforting vegetarian recipe for you today. These Cheesy Green Chile and Potato Enchiladas will wrap you in a warm hug from the inside out!
Why You’ll Love These Vegetarian Enchiladas!
- They’re filling – The potato and refried beans help bulk up these meat-free enchiladas, which makes them super filling. I like to pair them with some tortilla chips or a side salad when enjoying for lunch or dinner.
- They’re flavorful – The fresh green chile and the seasoned potatoes add so much flavor to this recipe! I use my Easy Home Fries recipe for the potatoes and it works so well in these enchiladas.
- They can be made ahead of time – These enchiladas can be assembled ahead of time and baked off just before dinner or you can make a big batch to freeze and quickly heat up when your enchilada cravings hit!
Cheesy Green Chile and Potato Enchilada Recipe Ingredients
- Potatoes – For this recipe, I used russet potatoes that I cooked in the microwave until fork tender. They then get diced up and fried with some oil and seasonings. This gives the potatoes so much delicious flavor. If you prefer, you could also use frozen, diced potatoes.
- Green Chile – You should be able to find cans of diced green chile in most grocery stores. I used some local, fresh green chile that I found in the freezer section at Walmart. If you live in a place that has fresh green chile (like NM) I would definitely use that! I like to use a mild chile but you can go as hot as you like.
- Refried Beans – Refried beans help bulk up this recipe and add protein. I just use one cup of canned refried beans, but homemade would be great too. You can use black or pinto refried beans.
- Cheese – I like to add shredded cheese to the enchilada filling, as well as on top of the enchiladas. I used Monterey Jack cheese because I like how it melts, but any kind of cheese can be used. If making vegan, use your favorite melty vegan cheese.
- Enchilada Sauce – I like to use green enchilada sauce for this recipe to compliment the green chile that is inside the enchiladas. I just used canned sauce that I bought at the grocery store.
How To Make Green Chile Enchiladas
- Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add the oil. Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and let cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they will get, so it’s up to you!
- To a large bowl, add the cooked potatoes, green chile, refried beans and 2 cups of the shredded cheese. Mix everything together well. You can add extra salt and pepper or other seasonings if you like. I find that the potatoes have such great flavor that I don’t need to add much else.
- Pour about half of the enchilada sauce in the bottom of a large baking dish and make sure the bottom is completely coated. If needed, heat your corn tortillas in a skillet or microwave, so they are flexible and easy to roll up without breaking.
- Lay your tortilla flat and add a heaping 1/4 cup of the filling to the middle. Gently use your hands to roll the tortilla up over the filling and then place, seam side down, into the pan. Repeat with remaining tortillas and filling until finished.
- Pour the remaining enchilada sauce over the top and then sprinkle with about 1 cup of shredded cheese. Cover baking dish with foil and place in the oven. Bake enchiladas until cheese is melted and sauce is bubbling, about 35 – 40 mins, removing the foil about half way through so that the cheese on top can get melted.
- Let enchiladas sit for a few minutes before serving. Serve with your favorite toppings and a side of tortilla chip, if desired. Enjoy!
Enchilada Recipe Frequently Asked Questions
- Are these enchiladas gluten free? Yes, just make sure that your enchilada sauce is gluten free.
- Can this recipe be made vegan? Yes, just use your favorite melty vegan cheese.
- What kind of green chile should be used? You should be able to find cans of chopped green chile at the grocery store. I live in New Mexico so there is probably a few more choices here than most other places. I used some fresh green chile that I found in the freezer section at Walmart.
- Can these be frozen? Yes, I would recommend assembling the enchiladas completely, until just before baking them, and freezing in an airtight container for up to 3 months. Enchiladas can be baked from frozen.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. I re-heat mine in the microwave.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Vegetarian Enchilada Recipes?
Pumpkin Skillet Enchiladas with Black Beans
The Best Vegetarian Enchiladas
Spaghetti Squash and Black Bean Enchiladas
One Pot Stove Top Enchiladas with Veggies
PrintCheesy Green Chile and Potato Enchiladas
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
Do you love fresh green chile? If so, you’re going to love these Cheesy Green Chile and Potato Enchiladas! These vegetarian enchiladas are the perfect meal to warm you up this winter. They’re made with both chopped green chile as well as green chile enchilada sauce. The potatoes are seasoned perfectly and add so much flavor to this easy weeknight dinner!
Ingredients
- 13 oz diced green chile, with any extra liquid drained off. You can use mild or hot.
- 3 cups shredded cheese, divided. I used Monterey Jack
- 1 cup refried beans, black or pinto
- 20 oz green chile enchilada sauce, I used 2 (10 oz) cans
- 12 corn tortillas
- Optional toppings: cilantro, salsa, avocado, onion
Seasoned Potatoes
- 4 medium sized russet potatoes, about the size of your palm
- 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed
- 1 1/2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/4 teaspoon cumin, or more if desired
- Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add the oil. Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them. Flip potatoes and let cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they will get, so it’s up to you!
- To a large bowl, add the cooked potatoes, green chile, refried beans and 2 cups of the shredded cheese. Mix everything together well. You can add extra salt and pepper or other seasonings if you like. I find that the potatoes have such great flavor that I don’t need to add much else.
- Pour about half of the enchilada sauce in the bottom of a large baking dish and make sure the bottom is completely coated. If needed, heat your corn tortillas in a skillet or microwave, so they are flexible and easy to roll up without breaking.
- Lay your tortilla flat and add a heaping 1/4 cup of the filling to the middle. Gently use your hands to roll the tortilla up over the filling and then place, seam side down, into the pan. Repeat with remaining tortillas and filling until finished.
- Pour the remaining enchilada sauce over the top and then sprinkle with about 1 cup of shredded cheese. Cover baking dish with foil and place in the oven. Bake enchiladas until cheese is melted and sauce is bubbling, about 35 – 40 mins, removing the foil about half way through so that the cheese on top can get melted.
- Let enchiladas sit for a few minutes before serving. Serve with your favorite toppings and a side of tortilla chip, if desired. Enjoy!
Notes
This recipe makes about 12 enchiladas. You can either use a smaller baking dish and pack them in well or a larger, 9×13 size baking dish where they will have a little extra room. You may need a little more enchilada sauce, if you use a large baking dish. Let me know if you have questions!
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian
- Method: stovetop, oven
- Cuisine: Mexican Inspired
Jean says
Are the potatoes cut into chunks before cooking in the skillet? These look delicious, I can’t wait to make them. Thanks
She Likes Food says
Hi Jean, Yes, they are cut into chunks before adding to the skillet. Sorry for any confusion, I hope you enjoy them!
Julie says
Made it tonight with canned green chiles and it was delicious!
She Likes Food says
That’s so great to hear! Glad you enjoyed these enchiladas! 🙂
Aidan says
Please include in the recipe itself instructions to cook the potatoes prior to cooking them in the skillet. I ended up with crunchy potatoes.
Storm says
Mine was a disaster …I couldn’t roll the tortilla kept breaking and I heated it some before rolling it..so it came out like tacos instead ..disappointed ..Ho do you roll yours so easy without breaking it? My corn tortillas
Are kind of thin not thin..they are made with only corn , water, lime and salt ..
She Likes Food says
I’m so sorry you had trouble rolling your tortillas! I hope everything at least tasted good 🙂 I warm my tortillas by heating a skillet and using some cooking spray, which always works pretty well. There are some brands of corn tortillas out there that are probably less flexible than others. I always have good luck with the Mission brand.
Pattyann says
I was wondering if you could use flour tortillas instead of corn
She Likes Food says
Yes, for sure!