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Green Chile & Potato Enchiladas

These Green Chile & Potato Enchiladas are packed with hearty potatoes, roasted peppers, creamy cheese, and a flavorful green enchilada sauce. It's a comforting and satisfying vegetarian dish that brings bold Southwestern flavor to your dinner table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Casseroles, Comfort Food, Dinner, Family Favorites, Vegetarian
Cuisine Mexican-Inspired, Southwestern
Servings 10
Calories 500 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 3 Poblano peppers diced
  • 2 cans green chiles 4 oz each
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • salt to taste
  • 3 cups frozen cubed potatoes
  • 4 cups Mexican cheese blend divided
  • 1 can green enchilada sauce 19 oz
  • 1 package cream cheese 8 oz, softened
  • 10 medium-sized flour tortillas
  • sour cream, cilantro, white onion, queso fresco for garnish

Instructions
 

  • Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
  • In a large pot, heat olive oil and sauté onion over medium heat for 3-4 minutes. Add garlic, green chiles, and diced poblanos.
  • Season with cumin, chili powder, oregano, and salt. Cook for 5-7 minutes until peppers are tender.
  • Stir in frozen potatoes and cook for 2 more minutes. Add 2 cups of the cheese and mix until melted.
  • In a large bowl, mix the softened cream cheese and green enchilada sauce until smooth.
  • Spoon about 1/2 cup of sauce into the baking dish and spread to coat the bottom.
  • Fill each tortilla with the potato mixture, roll tightly, and place seam-side down in the baking dish.
  • Pour remaining sauce over the top of the enchiladas and sprinkle with remaining 2 cups of cheese.
  • Bake uncovered for 35-40 minutes, or until cheese is melted and starting to brown.
  • Serve hot with your choice of garnishes like sour cream, chopped cilantro, diced white onion, and crumbled queso fresco.

Notes

For extra spice, add a finely chopped jalapeño or a dash of hot sauce to the filling. This dish can be made ahead and refrigerated overnight before baking.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 39gProtein: 18gFat: 30gSaturated Fat: 15gTrans Fat: 0.1gCholesterol: 55mgSodium: 840mgFiber: 4.5gSugar: 5g
Keyword enchiladas, green chile, potato, vegetarian casserole, weeknight dinner