Green Chile Enchiladas

  • Category Dinner
  • Cook Time 00:15:00
  • Prep Time 00:05:00
  • Cuisine Wrap
Green chile enchiladas?! Yes please! These enchiladas are made with Angelic Bakehouse wraps stuffed with roasted green chiles and jack cheese. We then smothered them with roasted tomatillo salsa verde.


  • Angelic Bakehouse Sweet Potato Wraps
  • 1 c tomatillo salsa verde
  • 4 hatch green chiles
  • 1 lb grated Monterey jack cheese
  • Sour cream
  • Cilantro


  1. Preheat oven to 350 F
  2. Roast green chiles directly over gas stove flame, or broil in a roasting pan, turning until blackened on each side
  3. Place blackened chiles in a bowl and cover. Let steam for 5 minutes
  4. Peel and discard blackened chile skin
  5. Slice chiles into strips, making sure to remove stem and all seeds
  6. Pour enough tomatillo sauce to lightly coat bottom of a casserole pan
  7. To assemble enchiladas, place some grated cheese and a strip of green chile in center of each wrap. Roll them up and place seam side down in casserole pan
  8. Top enchiladas in pan with remaining tomatillo sauce and cheese
  9. Bake for 15 minutes, until cheese is melted
  10. Serve with sour cream and cilantro