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Easy Chile Relleno Enchurritos

Mild green chiles oozing melted cheese, encased in whole grain flour tortillas generously spread with creamy spicy refried beans, all moistened with rich deep-red enchilada sauce. Let’s talk soul-satisfying comfort food–hot from the oven chile relleno enchiladas!

Chile Relleno Enchurritos serving from the pan

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Can’t decide between enchiladas or burritos? Make enchurritos. They’re easy to put together and always a hit! All you do is spread spicy refried black beans on flour tortillas, roll them up with cheese-filled green chiles inside, drench with red enchilada sauce, and bake until piping hot.

ready to bake--Chile Relleno Enchurritos

Robbie and I could eat homecooked Mexican food every dinner for the rest of our lives. Seriously. Even more so when we’re in Mexico, where this month we’re renting a house in Los Barriles, Baja California Sur.

Today got to thinking about the chile relleno enchurritos I posted here a couple of years ago. Seems like a perfect time to bring them to the forefront again. It’s the same delicious recipe I’ve been making forever with added nutrition information.

In Spanish, “enchilada” means “chili-sauced”, so Mexican filled and sauced corn tortillas are known as enchiladas. Relleno means filled, so cheese stuffed chiles are rellenos. Fill flour tortillas with something yummy, they’re burritos. So, when we roll a cheesy chile relleno into flour tortillas, we get chile relleno enchurritos!

assembling Chile Relleno Enchurritos

These enchurritos come together quickly using canned green chiles and canned black beans. Even easier, finish with purchased enchilada sauce. Chile relleno enchurritos make an excellent busy-day dinner casserole for family or parties.

Now when I have the time or I’m thinking ahead, I’ll make my own authentic enchilada sauce. For today’s recipe these enchurritos got sauced with my go-to quick homemade enchilada sauce!

Chile Relleno Enchurritos in pan with plate of enchurritos and fork

About Chile Relleno Enchurritos:

  • Use whole grain flour tortillas for the fiber and nutrition.
  • Ortega canned green chiles are sturdy and don’t easily split when stuffed with cheese, like some canned chiles I’ve tried.
  • If your peeps like spicy food—stuff the chiles with pepper jack cheese instead of Monterey Jack.
  • Prep ahead: Roll the tortillas with cheese-filled chiles in the morning or the night before. Pour the enchilada sauce over your enchurittos just before they go in the oven.

What kind of black beans to spread on the tortillas:

  • Easiest–buy a can of vegetarian refried beans—black beans or pintos.
  • Puree black beans in the food processor with salsa, chili powder, and cumin, as in this recipe.

Where did enchurritos come from?

  • In the old days, during Park City’s evolution from a declined mining town into a world famous ski resort, there was a really good Mexican restaurant at the bottom of Main Street. Whenever we went there for dinner, I had their vegetarian enchurritos. Now, long after the restaurant ceased to be, I’m rolling up a savory memory, these homemade chile relleno enchurritos.

More enchilada dinner ideas:

Make it a fabulous week–get in the kitchen and cook something delicious!


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5 from 1 vote
Chile Relleno Enchurritos
Chile Relleno Enchurritos
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Using flour tortillas, canned chiles, melty cheese, mashed black beans, and a quick enchilada sauce, these enchurritos come together in a jiffy--and they are huge hit with everyone!

Course: Main Course
Cuisine: Mexican, Vegetarian
Keyword: chile rellenos, enchiladas
Servings: 8 enchurritos.
Calories: 228 kcal
Author: Letty Flatt
Ingredients
  • 1 ¾ cups (15-ounce can) black beans, rinsed and drained (see note for other options)
  • Spicy red or green salsa , 1/3 cup more or less, as needed
  • 1 teaspoon Chili powder blend , 1 teaspoon, more or less, to taste
  • 1 teaspoon ground cumin
  • 8 whole grain tortillas
  • 8 whole canned mild green chiles , 2 or 3 (4-ounce) cans (if there is an extra chile, dice it for top garnish)
  • 6 ounces Monterey Jack cheese , sliced into 8 pieces, plus about ¼ cup grated for the top
  • 2 cups red enchilada sauce , homemade or purchased
  • Cilantro garnish , if you have it (I didn’t!)
Instructions
  1. In the work bowl of a food processor, puree the drained black beans, chili powder, and cumin with the salsa. You want the bean mixture to be smooth and spreadable—add more salsa as needed. Taste and add more chili powder if you wish. Scrape into a small bowl and set aside. (see note)

  2. Drain the green chiles and place on plates. Insert a strip of cheese in each. Spread each tortilla generously with the black bean mix, almost to the edges.
  3. Brush a 9 x 13-inch pan with oil, or spray with cooking spray. Pre-heat oven to 350°F.
  4. Roll each bean-coated tortilla around a cheese-filled chile, then place in the prepared pan. (see note) Pour enchilada sauce over the filled tortillas, making sure the edges get plenty of sauce. Garnish with diced chiles and a sprinkle of cheese. Bake until heated through and sauce begins to bubble, 25-to 30 minutes.
Recipe Notes

Instead of making your own black bean spread, use a (15-ounce) can of refried beans, black or pinto.

Nutrition Facts
Chile Relleno Enchurritos
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 988mg 41%
Potassium 183mg 5%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 10g 20%
Vitamin A 11.3%
Vitamin C 3.1%
Calcium 20.6%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.

15 comments

  • Patricia Constable

    Thanks Letty, That sound like a cinco de Mayo for the Constables. Perfect… I loved to have that dinner when I worked at Utah Coal and Lumber back in those old days. Reply · 2 May, 2016

    • Thanks Patricia. As I recall it was one of the few vegetarian choice on the menu! Reply · 2 May, 2016

  • Julie

    These look amazing Letty. I am going to try these this week. Reply · 2 May, 2016

    • Thanks Julie–I hope you enjoy them as much as we do. Reply · 2 May, 2016

  • Alright. This may seem unrelated but you spurred a childhood memory with this one. When I was quite small during the Vietnam War my dad was the base pediatrician for Hill Air Force Base in Salt lake City. My parents went skiing (alot) in Park City. There was one time when they went skiing and were very, very late in picking me up from daycare. I was little but I remember the feeling of abandonment really well. I was scared because all the other kids had been picked up. Finally my parents showed. I was in tears but they consoled me with the first Mexican food I ever had. I wonder if it could have been from Utah Coal and Lumber… GREG Reply · 5 May, 2016

    • Oh for sure you ate your first Mexican food at Utah Coal and Lumber. Our town was so much smaller, so less busy in those days. (They should have taken you skiing or at least put you in ski school!) Thanks for the story. ;-0 Reply · 6 May, 2016

  • That looks so good! I make stuffed peppers with cheese this way in the summer when I have tons of pepper. Add the tortillas and the sauce is something that would make it a really hearty meal.

    love it. Reply · 6 May, 2016

    • Thanks so much. You are right–enchurritos are a hearty (and popular) meal– let me know how you like them when you make ’em!! Reply · 6 May, 2016

  • Mona

    Chuck and I enjoyed your chile rellano enchurritos on cinco de junio! Delicious! Highly recommended. Thanks Letty! Love, Mona Reply · 6 June, 2016

    • So glad you enjoyed these Mona! Reply · 7 June, 2016

  • […] and burritos! Filled with spicy refried black beans and cheese-filled green chiles, this recipe for Chile Relleno Enchurritos from Letty’s Kitchen is a dish that will disappear the second you set it out to eat. […] Reply · 7 February, 2018

  • This looks so delicious! Thanks for sharing! Reply · 24 September, 2018

    • You are welcome! Thank you for writing! Reply · 24 September, 2018

  • dave

    THANKS LETTY Reply · 6 days ago

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