Chile Relleno Enchiladas Recipe: A Comforting Twist on a Classic
I’ve made these Chile Relleno Enchiladas so many times, and they never disappoint. The first time I pulled them out of the oven, I was blown away by how bubbly the cheese looked and how incredible my kitchen smelled.
Roasted poblano peppers, warm tomato sauce, and melty cheese all tucked into corn tortillas? Yes, please!
What I love most is how easy it is to tweak the flavors depending on what I have on hand. It’s seriously the kind of dish I make when I want comfort without complication.
Ingredients
Let’s break down what you’ll need and why it matters:
- 6 large poblano peppers – Roast them fresh for that smoky flavor you just can’t get from canned or frozen.
- 2 cups shredded jack cheese – It melts beautifully and balances the heat from the poblanos.
- 3 medium tomatoes – Fresh tomatoes give the sauce a lighter, brighter taste than canned ones.
- 1/4 large white onion – Adds depth to the sauce without overpowering the flavor.
- 3 garlic cloves – A must for that savory, authentic touch.
- 1 bay leaf – Brings a subtle earthiness to the tomato sauce.
- 6 corn tortillas – Choose soft, fresh tortillas so they don’t tear when rolling.
- 2 tablespoons vegetable oil – For softening the tortillas and sautéing the sauce.
- Salt and pepper to taste – Adjust as needed, especially once the sauce simmers.
Note: This recipe makes several servings—perfect for feeding a family or enjoying leftovers.
Variations
Looking to switch things up? Here are some great alternatives I’ve tried:
- Dairy-Free: Use a plant-based cheese that melts well like Daiya or Violife.Protein Boost: Add cooked shredded chicken, seasoned tofu, or black beans to the filling.
- Extra Flavor: Mix in roasted corn, mushrooms, or even sautéed spinach.
- Spicy Kick: Use a spicier cheese like pepper jack or add diced jalapeños to the sauce.
Cooking Time
Here’s how long you’ll need from start to finish:
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
Equipment You Need
Make sure you have these tools handy:
- Sheet pan – For roasting the poblano peppers until perfectly charred.Blender – To create a smooth and flavorful tomato sauce.
- Skillet – For warming tortillas and cooking the sauce.
- Oven-safe dish – To bake and serve the enchiladas.
- Tongs – Helps with flipping tortillas and handling hot peppers safely.
How to Make Chile Relleno Enchiladas?
You won’t believe how easy it is to bring this restaurant-style dish to your own table. Each step builds flavor and texture, so don’t rush through—enjoy the process!
Roast the Poblanos
I start by placing the poblano peppers on a baking sheet lined with foil. I roast them under the broiler, flipping them until the skins blister all over—this takes about 10–15 minutes. After that, I seal them in a plastic bag or wrap them in a damp towel and let them steam for 10 minutes. That makes peeling the skin off super easy!
Make the Sauce and Filling
Once the peppers are cool, I peel them, remove the seeds and stems, and chop them into small strips. Then, I mix them with shredded jack cheese to create a delicious filling. For the sauce, I blend the tomatoes, onion, and garlic until smooth. In a skillet, I heat the oil, pour in the tomato mixture, season with salt, pepper, and bay leaf, and let it simmer for 10 minutes.
Prepare the Tortillas and Fill
Next, I preheat the oven to 400°F. I quickly soften the tortillas in hot oil—just 15 seconds per side to make them bendy without cracking. Then I lay each tortilla flat, spoon in the cheese and pepper mixture, roll it up, and place it seam-side down in a baking dish.
Add Sauce and Bake
Once all the tortillas are in the dish, I pour the warm tomato sauce over them, making sure they’re fully covered. I sprinkle some extra cheese on top (because why not?) and bake the whole thing uncovered for about 15 minutes until the cheese is melty and golden.
Garnish and Serve
When they come out of the oven, I love topping them with fresh cilantro, a dollop of sour cream, or crumbled queso fresco. The enchiladas are best served hot with sides like Mexican rice or creamy refried beans.
Additional Tips for Making This Recipe Better
From my kitchen to yours, here are a few personal tips that make a big difference:
- Char those poblanos well – The smokier the skin, the richer the flavor. Don’t shy away from a good blackened finish.
- Don’t skip the steaming step – It makes peeling the peppers a breeze.
- Taste the sauce before using – Sometimes I add a pinch of sugar if the tomatoes are too acidic.
- Use fresh tortillas – Old or dry ones crack too easily. If needed, wrap them in a damp towel and microwave for 30 seconds.
- Double the batch – I always make extra because they reheat like a dream.
How to Serve Chile Relleno Enchiladas?
Presentation matters! I like to plate these enchiladas with a bright side salad tossed in lime vinaigrette. For a full meal, add a scoop of Mexican rice, some refried beans, or esquites (Mexican street corn). I always finish with garnishes like chopped cilantro, a drizzle of crema, or avocado slices. For drinks, pair with hibiscus agua fresca or a chilled margarita!
Nutritional Information
Here’s a quick snapshot of the nutrition per serving (approximately):
- Calories: 320
- Protein: 12g
- Carbohydrates: 28g
- Fat: 18g
These numbers may vary slightly based on your ingredients, but it’s a solid base for tracking.
Make Ahead and Storage
Make Ahead
I sometimes prep these the night before. Just roll up the enchiladas, skip the sauce, and refrigerate. When it’s time to cook, I pour on the sauce and bake as usual.
Storage
Leftovers go in an airtight container and stay fresh in the fridge for up to 3 days. To reheat, I pop them in the microwave or oven. Want to freeze? Assemble without sauce and freeze for up to 2 months. Defrost overnight, add fresh sauce, and bake when ready.
Why You’ll Love This Recipe?
There are so many reasons this dish is a winner. Here’s what makes it special:
- Easy to Make: You get that chile relleno flavor without deep frying anything.
- Customizable: I love how you can mix in different cheeses or fillings to suit your cravings.
- Comforting: It’s the kind of warm, cheesy meal that makes any day better.
- Vegetarian-Friendly: Perfect if you’re skipping meat, but still want something hearty.
- Perfect for Leftovers: I always look forward to having some the next day—they’re just as good!
Chile Relleno Enchiladas Recipe
Ingredients
Method
- I start by placing the poblano peppers on a baking sheet lined with foil. I roast them under the broiler, flipping them until the skins blister all over—this takes about 10–15 minutes.
- After that, I seal them in a plastic bag or wrap them in a damp towel and let them steam for 10 minutes. That makes peeling the skin off super easy!
- Once the peppers are cool, I peel them, remove the seeds and stems, and chop them into small strips. Then, I mix them with shredded jack cheese to create a delicious filling.
- For the sauce, I blend the tomatoes, onion, and garlic until smooth. In a skillet, I heat the oil, pour in the tomato mixture, season with salt, pepper, and bay leaf, and let it simmer for 10 minutes.
- Next, I preheat the oven to 400°F. I quickly soften the tortillas in hot oil—just 15 seconds per side to make them bendy without cracking.
- Then I lay each tortilla flat, spoon in the cheese and pepper mixture, roll it up, and place it seam-side down in a baking dish.
- Once all the tortillas are in the dish, I pour the warm tomato sauce over them, making sure they’re fully covered. I sprinkle some extra cheese on top (because why not?) and bake the whole thing uncovered for about 15 minutes until the cheese is melty and golden.
- When they come out of the oven, I love topping them with fresh cilantro, a dollop of sour cream, or crumbled queso fresco. The enchiladas are best served hot with sides like Mexican rice or creamy refried beans.
Notes
- Char those poblanos well – The smokier the skin, the richer the flavor. Don’t shy away from a good blackened finish.
- Don’t skip the steaming step – It makes peeling the peppers a breeze.
- Taste the sauce before using – Sometimes I add a pinch of sugar if the tomatoes are too acidic.
- Use fresh tortillas – Old or dry ones crack too easily. If needed, wrap them in a damp towel and microwave for 30 seconds.
- Double the batch – I always make extra because they reheat like a dream.
