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Easy Chile Relleno Enchurritos

Let’s talk soul-satisfying comfort food that’s super easy to put together–these chile relleno enchurritos! All you do is spread flour tortillas with refried beans, then roll them around mild green chiles stuffed with a wedge of cheese. Arrange the rollups in a casserole dish, bathe in red enchilada sauce and bake! 

Chile Relleno Enchurritos serving from the pan

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Can’t decide between enchiladas or burritos? Make enchurritos. Enchurritos, what? Follow me here:

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

ready to bake--Chile Relleno Enchurritos

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.

assembling Chile Relleno Enchurritos

These enchurritos come together quickly using canned green chiles and canned refried beans. If you want to make these enchurritos super easy, finish with purchased enchilada sauce.

Today’s enchurritos got sauced with my go-to quick homemade enchilada sauce. If I plan ahead and have the time, I like to make my own authentic enchilada sauce.

Chile relleno enchurritos are an excellent busy-day dinner casserole for family or parties. Everyone loves them!

Chile Relleno Enchurritos in pan with plate of enchurritos and fork

Tips for Chile Relleno Enchurritos:

  • I use whole grain flour tortillas for added 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 beans to spread on the tortillas:

  • Easiest–buy a can of vegetarian refried beans—black beans or pintos.
  • Or make your own refrieds by mashing drained and rinsed beans with salsa, chili powder, and cumin.

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
Vegetarian 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: 234 kcal
Author: Letty Flatt
Ingredients
  • 1 ¾ cups (1 15-ounce can) refried beans, black or pinto
  • 1 teaspoon chili powder blend
  • 1 teaspoon ground cumin
  • 8 whole grain tortillas
  • 3 cans whole mild green chiles (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 (see note)
  • Cilantro garnish , if you have it (I didn’t!)
Instructions
  1. Brush a 9 x 13-inch pan with oil, or spray with cooking spray. Pre-heat oven to 350°F.
  2. Mash the refried beans with the chili powder and cumin. Thin with water or some of your favorite salsa so the mix is smooth and spreadable. Taste, adding more chili powder if you wish. (To make your own bean spread, see recipe note.)

  3. Drain the green chiles and place on plates. Insert a strip of cheese in each. 

  4. Spread each tortilla generously with the refried beans, almost to the edges.

  5. Roll each bean-coated tortilla around a cheese-filled chile, then place in the prepared pan. Pour enchilada sauce over the filled tortillas, making sure the edges get plenty of sauce. Garnish with diced chiles and a sprinkle of cheese. 

  6. Bake until heated through and sauce begins to bubble, 25-to 30 minutes. (See recipe notes for links to my homemade enchilada sauce recipes.)

Recipe Notes
  • Make your own black bean spread: In the work bowl of a food processor, puree 1 (15-ounce) can drained black beans with the chili powder, cumin, and 1/3 to 1/2 cup of your favorite salsa. Puree until the bean mixture is smooth and spreadable, adding more salsa as needed. Taste and add more chili powder if you wish. Scrape into a small bowl and set aside. 
  • Recipes for quick and easy enchilada sauce or authentic red enchilada sauce.
Nutrition Facts
Vegetarian Chile Relleno Enchurritos
Amount Per Serving
Calories 234 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 1142mg50%
Potassium 67mg2%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 6g7%
Protein 10g20%
Vitamin A 605IU12%
Vitamin C 2.2mg3%
Calcium 210mg21%
Iron 2.1mg12%
* 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 · 12 December, 2018

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