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Ash Tyrrell

Chile Relleno Enchiladas Recipe

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.