These Chile Relleno Enchiladas take inspiration from two beloved Mexican classics — the stuffed chile relleno and the saucy, rolled enchilada — and bring them together in a comforting baked dish. Roasted green chiles lend their smoky, gently spicy character, while layers of warm tortillas, tender chicken or beef (if using), creamy melted cheese, and tangy enchilada sauce create a deeply satisfying meal perfect for family dinners or weekend gatherings.
Servings
6 servings
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Ingredients
- 8 flour or corn tortillas
- 6 roasted green chiles, peeled and seeded
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 cup cooked and shredded chicken or ground beef, optional
- 2 cups green chile enchilada sauce
- 1/2 cup sour cream
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions:
1. Prepare the Roasted Green Chiles
Begin by roasting your green chiles if they are not already roasted. To do this, place whole green chiles over a gas flame, on a baking tray under the broiler, or directly on a stovetop griddle. Turn them occasionally so that the skins blister and char evenly, creating a smoky aroma and deep flavor. Once the skins are blistered and charred all around, transfer the chiles to a bowl and cover it tightly with a clean cloth or plastic wrap. Let them steam for about 10 minutes — this will loosen the skins and make peeling much easier. After steaming, gently peel away the blackened skins and use a small knife to cut each chile open. Remove the seeds and membranes, then slice or tear the peppers into long strips or bite-sized pieces that are easy to roll into tortillas.
2. Warm and Prepare Tortillas
While the chiles finish steaming, warm your tortillas. Warming makes them pliable and less likely to crack when you roll them later. You can warm them in a skillet set over medium heat for about 10–15 seconds per side, or wrap a stack in a clean kitchen towel and heat them in the microwave for 30–45 seconds. Set the warmed tortillas aside in the towel to keep them soft.
3. Mix the Filling
In a large mixing bowl, combine the shredded cheese with the optional cooked and shredded chicken or ground beef if you choose to use it. Sprinkle in the cumin, garlic powder, and a generous pinch of salt and black pepper. Add the sour cream and use a spoon or spatula to fold the ingredients together gently. You want the cheese to be evenly coated with creamy sour cream so that it melts smoothly when baked, and the spices to be distributed throughout every bite.
4. Assemble the Enchiladas
Preheat your oven to a moderate temperature (about 180 °C / 350 °F) so it’s ready when you finish assembling. Pour about half a cup of the green chile enchilada sauce into the bottom of a baking dish — just enough to create a thin layer that will keep the enchiladas from drying out and add extra flavor to the base of the dish.
Lay one tortilla flat on a work surface. Place a handful of the chile strips lengthwise down the center of the tortilla, then spoon a generous portion of the cheese and optional meat filling over the chiles. Roll the tortilla up tightly, tucking in the sides as you go so the filling stays contained. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, chiles, and filling, arranging each enchilada snugly next to the last so they fill the dish in even rows.
5. Add Sauce and Cheese
Once all the enchiladas are in place, pour the remaining enchilada sauce evenly over the tops of the rolled tortillas. Make sure each one is coated so the edges absorb the sauce as it bakes. Use a spatula or the back of a spoon to smooth the sauce over and between the enchiladas. Sprinkle any leftover shredded cheese over the top. This extra layer of cheese will melt into a rich, golden-bubbly topping that makes this dish especially inviting.
6. Bake to Perfection
Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the sauce starts to bubble around the edges and the cheese has fully melted and begun to turn a light golden brown. You will notice aromatic hints of roasted chiles and warm spices filling your kitchen as the enchiladas bake — a good sign they’re nearly ready.
7. Garnish and Serve
When the enchiladas are done, remove them from the oven and let them rest for a few minutes. This short rest helps the cheese settle and makes serving easier. Just before serving, generously sprinkle freshly chopped cilantro over the top. The bright, herbaceous aroma of cilantro complements the savory richness of the dish beautifully.
To serve, use a large spoon or spatula to lift each enchilada from the dish, making sure to drizzle a little of the flavorful sauce onto each plate. These enchiladas pair wonderfully with simple sides like steamed rice, refried beans, or a crisp green salad.