Description
These Cheesy Green Chile and Potato Enchiladas are loaded with flavor and comfort! Filled with seasoned potatoes, creamy refried beans, and melty cheese, then smothered in green chile enchilada sauce, they make a perfect weeknight or weekend meal.
Ingredients
- 13 oz diced green chile, with any extra liquid drained off (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 x 10 oz cans)
- 12 corn tortillas
- Optional toppings: cilantro, salsa, avocado, onion
Seasoned Potatoes:
- 4 medium russet potatoes, about the size of your palm
- 2 tablespoons oil (olive, 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 ~1 1/4 tsp salt and 1/2 tsp black pepper)
Instructions
- Preheat oven to 375°F (190°C).
- Peel and dice potatoes, then toss with oil, paprika, granulated garlic, cumin, salt, and black pepper.
- Roast potatoes for 20–25 minutes until tender.
- Warm tortillas slightly to make them pliable.
- Spread a layer of refried beans on each tortilla, then add roasted potatoes and a sprinkle of cheese.
- Roll up tortillas and place in a greased baking dish seam-side down.
- Pour green chile enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Bake for 20 minutes, or until cheese is melted and bubbly.
- Garnish with optional toppings and serve warm.
Notes
- For a spicier dish, use hot green chiles.
- You can make this vegetarian by skipping the beans or adding extra vegetables.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican