Chile Relleno Enchiladas

Chile Relleno Enchiladas Recipe

Chile Relleno Enchiladas combine two beloved Mexican classics into one unforgettable dish. You get the smoky, cheesy goodness of chile rellenos wrapped inside soft corn tortillas, all baked under a flavorful enchilada sauce. This recipe is comforting, mildly spicy, and perfect for gatherings or a weekend dinner.

Ingredients

For the chiles rellenos filling

6 large poblano peppers
2½ cups shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
½ cup crumbled queso fresco (optional)

For the enchiladas

12 corn tortillas
2 cups red enchilada sauce (homemade or good-quality store-bought)
½ cup vegetable oil (for lightly frying tortillas)

Optional batter (traditional touch, optional)

2 eggs, separated
2 tablespoons flour
Salt to taste

For topping and garnish

½ cup shredded cheese
¼ cup Mexican crema or sour cream
Fresh cilantro, chopped
Thinly sliced onions (optional)

Step 1: Roast and Prepare the Poblanos

Start by roasting the poblano peppers. Place them directly over an open flame on a gas stove or under a broiler, turning frequently until the skins are blackened and blistered on all sides. This takes about 8–10 minutes.

Transfer the roasted peppers to a bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes; this makes peeling easier. Once cooled slightly, gently rub off the charred skin using your hands or a paper towel. Cut a small slit down one side of each pepper and carefully remove the seeds, keeping the peppers intact.

Step 2: Stuff the Peppers

Fill each peeled poblano with shredded cheese, mixing in queso fresco if using. Don’t overstuff; the peppers should close easily. At this point, you can keep them simple or coat them in a light batter for a more traditional chile relleno flavor.

Optional batter step:
Beat the egg whites until stiff peaks form. In another bowl, lightly beat the yolks and fold them gently into the whites along with flour and a pinch of salt. Dip each stuffed pepper into the batter and shallow-fry in hot oil until golden. Drain on paper towels.

If you prefer a lighter dish, skip the batter and move straight to assembling the enchiladas.

Step 3: Prepare the Tortillas

Heat oil in a small pan over medium heat. Lightly fry each tortilla for about 10–15 seconds per side—just until soft and pliable, not crispy. Drain excess oil on paper towels. This step prevents tortillas from breaking and adds authentic flavor.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Place one stuffed poblano pepper on a tortilla, roll it gently, and place seam-side down in the dish. Repeat with the remaining tortillas and peppers, arranging them snugly.

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure everything is well covered. Sprinkle shredded cheese on top.

Step 5: Bake

Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the sauce is gently simmering around the edges.

Step 6: Garnish and Serve

Remove from the oven and let rest for 5 minutes. Drizzle with Mexican crema or sour cream, sprinkle with fresh cilantro, and add sliced onions if desired.

Serve hot with classic sides like Mexican rice, refried beans, or a simple avocado salad. These enchiladas are rich, so lighter sides balance the meal perfectly.

Tips and Variations

Sauce choice: Red enchilada sauce gives a deep, earthy flavor, while green enchilada sauce adds brightness and tang.
Protein add-in: For a heartier dish, add shredded chicken or seasoned ground beef alongside the cheese inside the peppers.
Heat level: Poblanos are mild, but you can mix in roasted jalapeños or a spicy sauce if you prefer more heat.
Make ahead: Assemble the enchiladas a day in advance, refrigerate, and bake just before serving.