Chile Relleno Enchiladas: A Bold, Cheesy Mexican Comfort Classic
Chile Relleno Enchiladas combine the best of two beloved Mexican dishes—the roasted, cheesy richness of chile rellenos and the comforting, saucy goodness of enchiladas. This fusion delivers an irresistible meal that’s hearty, flavorful, and perfect for weeknight dinners, family gatherings, or festive celebrations. Each bite offers layers of melty cheese, smoky peppers, and savory sauce wrapped in a warm tortilla. It’s indulgent, satisfying, and surprisingly simple to make at home.
In this guide, we break down everything you need to know: from the best chiles to use, to step-by-step assembly, helpful tips, and tasty variations to elevate your Chile Relleno Enchiladas to restaurant-level perfection.
Why Chile Relleno Enchiladas Are So Special
This dish is comfort food at its finest. Traditional chile rellenos involve stuffed peppers dipped in batter and fried—a delicious but time-consuming process. Chile Relleno Enchiladas capture the same flavors while skipping the frying, making them easier, lighter, and more convenient without sacrificing depth of flavor.
Expect:
- Roasted peppers with smoky aroma
- Melty cheese tucked inside each enchilada
- A rich red or green sauce smothered over the top
- Warm tortillas that hold everything together perfectly
It’s the ideal make-ahead meal and a crowd-pleasing favorite.
Ingredients for Authentic Chile Relleno Enchiladas
To create this delicious dish, gather the following ingredients:
Main Ingredients
- 6–8 poblano peppers, roasted, peeled, and seeded
- 12 corn tortillas (flour can also be used)
- 3 cups shredded cheese (preferably Oaxaca, Monterey Jack, or a Mexican blend)
- 1 medium onion, finely diced
- 2 cups red or green enchilada sauce
- 1 cup shredded queso fresco for topping
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Optional Add-Ins
- 1 cup cooked shredded chicken
- 1 cup sautéed mushrooms
- 1 small can diced green chiles
- Fresh cilantro for garnish
- Sour cream for serving
How to Roast Poblano Peppers Like a Pro
Roasting is essential to achieving that signature chile relleno flavor.
Method 1: Broiler
- Place peppers on a foil-lined baking sheet.
- Broil on high for 8–10 minutes, turning until charred on all sides.
- Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Peel the skins and remove seeds carefully.
Method 2: Gas Stovetop
- Place peppers directly over the flame.
- Turn with tongs until blistered.
- Steam in a covered bowl for 10 minutes.
- Peel and seed.
Method 3: Air Fryer
- Air fry at 400°F for 10–12 minutes.
- Steam and peel as above.
Soft, flexible peppers are the key to perfect stuffing.
Step-by-Step Instructions for Chile Relleno Enchiladas
1. Prepare the Filling
In a skillet, heat olive oil and sauté the diced onions until softened. Add cumin, garlic powder, salt, and pepper. Mix in your shredded cheese (and chicken, if using).
2. Fill the Roasted Peppers
Place a generous handful of cheese mixture inside each roasted poblano. Fold the pepper closed. It doesn’t need to be perfect—everything will be wrapped and smothered in sauce.
3. Warm the Tortillas
Warm corn tortillas in a damp towel in the microwave for 30 seconds, or lightly toast them in a skillet. This prevents tearing during assembly.
4. Wrap and Assemble
- Pour a thin layer of enchilada sauce into the bottom of a baking dish.
- Place each stuffed pepper into a tortilla, roll it up gently, and place seam side down in the dish.
5. Add Sauce and Cheese
Pour remaining enchilada sauce generously over the enchiladas. Top with shredded cheese and queso fresco.
6. Bake
Bake at 375°F for 25–30 minutes or until bubbly and golden.
7. Serve
Garnish with cilantro, sour cream, sliced avocado, or jalapeños. Serve with Mexican rice and beans for a complete meal.
Tips for the Best Chile Relleno Enchiladas
Use Fresh Poblanos
They roast beautifully and have mild heat with amazing flavor.
Don’t Overstuff
A generous filling is great, but if it’s too full, rolling becomes difficult.
Sauce Matters
Homemade enchilada sauce takes the dish to the next level, but a good-quality store-bought version works too.
Make It Spicy
Add jalapeños, pepper jack cheese, or a splash of hot sauce for heat lovers.
Cheese Variety Enhances Flavor
Combine two or three cheeses for richer taste—Oaxaca melts beautifully, while cheddar adds bolder flavor.
Tasty Variations to Try
Green Chile Relleno Enchiladas
Use a tangy tomatillo-based green enchilada sauce.
Chicken Chile Relleno Enchiladas
Add shredded chicken for a protein-packed version.
Creamy White Sauce Enchiladas
Top with a sour cream–green chile sauce for restaurant-style indulgence.
Vegetarian Version
Add sautéed spinach, mushrooms, or corn to the cheese filling.
How to Store and Reheat Leftovers
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze before baking for up to 3 months. When ready, thaw in the fridge overnight and bake as directed.
Reheat
Warm in the oven at 350°F for 15–20 minutes, or microwave individual servings.
Serving Suggestions
Pair your Chile Relleno Enchiladas with:
- Mexican rice
- Refried or black beans
- Fresh guacamole
- Pico de gallo
- Warm tortillas or chips
The combination creates a balanced, satisfying Mexican-inspired feast.
Conclusion
Chile Relleno Enchiladas deliver unbeatable comfort, flavor, and simplicity. By blending roasted poblano peppers, melty cheese, and a blanket of savory enchilada sauce, this dish captures the essence of Mexican home cooking in a way that’s both easy and incredibly satisfying.
Perfect for dinner, leftovers, meal prep, or feeding a crowd, this recipe is a flavorful addition to any kitchen. Once you try it, it may just become your go-to Mexican comfort dish.