Looking for a quick alternative to traditional, rolled enchiladas, something perfect for meatless Mondays? This Chile and Cheese Enchilada Casserole comes together simply for a quick and delicious meal.

Poblano Chile Enchildas are one of our favorite meals. Spicy, roasted poblano chiles, wrapped in homemade corn tortillas and topped with a luscious salsa verde crema? What’s not to love?!

Sometimes one just doesn’t have the time to futz in the kitchen, and poblano chile enchiladas are a little time intensive. Lucky for you and me, there’s an easy cheat that just as tasty. This Chile Cheese Enchilada Casserole alternative is the result of a batch of beautiful, roasted poblano chiles but no mojo to make the enchiladas. So, I cheated.

Chile Cheese Enchilada Casserole

I chopped the chiles, chopped some corn tortillas, and mixed those up with the shredded cheese, sour cream, and salsa verde that I usually use. I topped it all off with some paprika and a fresh herb garnish. Result? Delicious dinner in a fraction of the time.

While it doesn’t have all the visual appeal of a rolled enchilada, it certainly carried the tummy appeal. Yes, yes, it did. Make this Chile Cheese Enchilada Casserole next time you’re looking for an awesome dinner with minimal work.

Are enchiladas made with corn or flour tortillas?

Traditionally, enchiladas are made with corn tortillas and are what I prefer.

I know lots of folks enjoy flour tortilla enchiladas. I’m not a fan of the gummy texture, but if that’s what you like, go for it! If you are using large flour tortillas, you will less than the number of tortillas called for in the recipe.

Can I make enchiladas ahead of time?

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.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

Tools I use to make it EASY: