Chile Relleno Enchiladas

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🌮 Chile Relleno Enchiladas

Servings: 6

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

đź›’ Ingredients

For the Filling

  • 6 large poblano peppers (or Anaheim chiles)
  • 2 cups shredded Monterey Jack cheese (or a mix of Jack and Oaxaca cheese)
  • 1 cup queso fresco (crumbled)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • Salt and pepper to taste

For the Enchiladas

  • 12 corn tortillas (or flour tortillas if preferred)
  • 2 cups shredded cooked chicken (optional – omit for vegetarian version)
  • 2 cups shredded cheese (Monterey Jack, Oaxaca, or a Mexican blend)
  • ½ cup chopped cilantro (optional, for garnish)

For the Sauce (Chile Relleno–Style Enchilada Sauce)

  • 2 tbsp oil
  • 2 tbsp flour
  • 2 cups roasted tomatillos (or one 15 oz can green enchilada sauce)
  • 1 cup chicken or vegetable broth
  • 1 tsp cumin
  • ½ tsp oregano
  • 1 small roasted jalapeño (optional, for heat)
  • Salt to taste

For Topping

  • Sour cream or Mexican crema
  • Crumbled queso fresco
  • Fresh cilantro

🔥 Instructions

1. Roast and Prepare the Peppers

  1. Place the poblano peppers directly over a gas flame or under the broiler.
  2. Roast until skins are blackened and blistered on all sides (about 5–8 minutes).
  3. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  4. Peel off the charred skin, remove the seeds and stems, and roughly chop.

2. Make the Filling

  1. In a skillet, heat a drizzle of oil.
  2. Add onions and garlic; sauté until translucent.
  3. Stir in chopped roasted poblanos, cumin, salt, and pepper.
  4. Remove from heat and mix in shredded cheeses (Jack + queso fresco).
  5. If using chicken, stir it in now. Set aside.

3. Make the Sauce

  1. In a saucepan, heat 2 tbsp oil over medium heat.
  2. Whisk in 2 tbsp flour to make a roux; cook 1–2 minutes.
  3. Blend tomatillos (or enchilada sauce), broth, cumin, oregano, and jalapeño until smooth.
  4. Gradually whisk into the roux. Simmer 10 minutes until thickened.
  5. Taste and adjust salt.

4. Assemble the Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Warm tortillas slightly to make them pliable.
  3. Spoon a bit of filling down the center of each tortilla, roll tightly, and place seam side down in a greased 9×13” baking dish.
  4. Pour sauce generously over enchiladas.
  5. Sprinkle remaining cheese on top.

5. Bake

  • Bake uncovered for 20–25 minutes, until bubbly and golden.

6. Serve

Top with:

  • Sour cream or crema
  • Crumbled queso fresco
  • Fresh cilantro
  • Optional: diced avocado, green onions, or a squeeze of lime

đź’ˇ Tips & Variations

  • Want it creamier? Add ÂĽ cup sour cream or cream cheese to the sauce.
  • Add heat: Include roasted serrano or jalapeño in the sauce.
  • Make ahead: Assemble and refrigerate up to 24 hours before baking.
  • Vegetarian version: Omit chicken; use sautĂ©ed mushrooms or black beans instead.

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