Chile Relleno Enchiladas

The Chile Relleno Enchiladas recipe combines two beloved Mexican dishes, chiles rellenos and enchiladas, into one unforgettable, cheese-stuffed, saucy masterpiece. Roasted poblano peppers bring smoky heat and rich flavor, while the creamy cheese filling makes every bite indulgent. Wrapped in warm corn tortillas and baked in a luscious enchilada sauce, this dish is comfort food with bold personality.

Perfect for weeknight dinners or festive gatherings, these enchiladas are sure to become a new favorite at your table. They offer flexibility too, skip the beans for a low-carb option or add a protein like shredded chicken if you’re craving more. Topped with cool crema and fresh cilantro, it’s the kind of meal that makes everyone ask for seconds.

Full Recipe:

Ingredients:

• 6 large poblano peppers

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup queso fresco, crumbled

• 1 cup shredded Monterey Jack cheese

• 2 cups cooked black beans (optional)

• 12 corn tortillas

• 2 cups enchilada sauce (homemade or store-bought)

• 1/2 cup crema or sour cream

• 1/4 cup chopped fresh cilantro

• Salt and pepper to taste

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

Directions:

1. Preheat oven to 375°F (190°C).

2. Roast poblano peppers over an open flame or under a broiler until skins are blistered and blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

3. Peel off skins, make a slit down one side, and remove seeds. Set aside.

4. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes.

5. In a bowl, combine the onion mixture, queso fresco, Monterey Jack cheese, black beans (if using), cumin, smoked paprika, salt, and pepper.

6. Carefully stuff each poblano with the cheese mixture and set aside.

7. Warm tortillas until pliable. Wrap each stuffed pepper with a tortilla.

8. Place seam-side down in a greased baking dish.

9. Pour enchilada sauce over the wrapped peppers and bake for 25 minutes until bubbly and heated through.

10. Drizzle with crema and garnish with cilantro before serving.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6 servings

Chile Relleno Enchiladas – A Bold Union of Two Mexican Classics

When it comes to iconic Mexican cuisine, chile rellenos and enchiladas each hold their own place of honor. But when these two powerhouse dishes come together in a single recipe, you get something truly extraordinary: Chile Relleno Enchiladas. This unique dish takes all the smoky, cheesy goodness of traditional chile rellenos and wraps it in the comforting warmth of a rolled tortilla, finished with a flavorful blanket of red enchilada sauce. Whether you’re cooking for a family dinner or spicing things up for a special gathering, this dish delivers on both taste and presentation.

In this article, we’ll take a deep dive into what makes chile relleno enchiladas so irresistible, from the origins and flavor profile to serving suggestions and customization options. If you’re a fan of Mexican comfort food with layers of complexity and character, this dish is a must-add to your recipe collection.

A Brief Look at Chile Rellenos and Enchiladas

To understand why this recipe is so satisfying, it helps to explore the components that form its base.

Chile rellenos are typically made by stuffing large, mild poblano peppers with cheese (or meat), then dipping them in an egg batter and frying until golden. The smoky flavor of the pepper, combined with melty cheese and rich sauces, makes this dish both hearty and comforting.

Enchiladas, on the other hand, are made by filling tortillas with a variety of ingredients like meat, cheese, or beans, then rolling them up and baking them in a tangy, often spicy sauce. The name comes from the Spanish verb enchilar, which means “to season with chili,” and that’s exactly what you get, a punch of flavor in every bite.

When the two are fused together, chile relleno enchiladas become a textural and flavor explosion: soft roasted peppers, creamy fillings, warm tortillas, and spicy sauce all coalescing into one perfect meal.

Ingredients that Build the Flavor

One of the most beautiful aspects of chile relleno enchiladas is their reliance on fresh, whole ingredients to create authentic flavor. Here are the main elements that go into this dish:

• Poblano Peppers: These dark green, heart-shaped peppers have a mild to medium heat level and a natural smokiness that intensifies when roasted. Their thick walls make them ideal for stuffing.

• Cheese: A mix of queso fresco and Monterey Jack creates a creamy, salty, slightly tangy filling that melts perfectly inside the pepper.

• Onions and Garlic: Sautéed aromatics form the base of the stuffing and bring warmth and depth.

• Corn Tortillas: These give the dish an earthy, slightly sweet contrast and hold the stuffed chiles together as they bake.

• Enchilada Sauce: Whether homemade or store-bought, the red enchilada sauce is key to marrying the flavors and keeping everything moist and flavorful during baking.

• Optional Black Beans: These add protein, fiber, and a bit of heartiness for a more filling dish.

• Garnishes: A drizzle of crema or sour cream, a sprinkle of cilantro, and maybe a dash of hot sauce at the end take things over the top.

What Makes This Dish Unique?

While chile relleno enchiladas aren’t the most traditional of Mexican meals, they represent a modern twist that respects the roots of classic cooking. Here are a few characteristics that set this dish apart:

• Fusion of Two Dishes: It’s rare to find a recipe that blends two full-fledged dishes so seamlessly. This fusion allows you to enjoy the comfort of enchiladas with the rich, roasted flavor of chile rellenos in every bite.

• Baked, Not Fried: Traditional chile rellenos are battered and fried, but this dish takes a lighter approach. The peppers are roasted and then baked with sauce, cutting down on oil and simplifying the cooking process.

• Versatile for Dietary Preferences: Skip the beans for low-carb, use dairy-free cheese for vegan, or add shredded chicken for extra protein. The base is endlessly adaptable.

• Great for Meal Prep: These enchiladas store well and can even be frozen for future meals, making them an excellent choice for batch cooking.

Tips for Perfect Chile Relleno Enchiladas

To get the most out of this dish, consider these practical tips from the kitchen:

1. Roast the Peppers Properly: Char the skins until blackened, then steam them in a covered bowl. This loosens the skin and makes peeling easier while preserving the smoky flavor.

2. Don’t Overstuff: While it’s tempting to cram in as much cheese as possible, overstuffing can cause the peppers to tear or the filling to spill out during baking.

3. Use Fresh Tortillas: Older tortillas tend to crack when rolled. To avoid breakage, warm them first or lightly dip them in enchilada sauce before wrapping.

4. Balance the Heat: If you’re cooking for a crowd, remember that poblanos can vary in spiciness. Offer extra crema or serve with a mild side dish to balance the meal.

Serving Suggestions

Chile Relleno Enchiladas are satisfying on their own, but you can elevate the meal with a few classic side dishes:

• Mexican Rice or Cilantro Lime Rice: Adds a fresh and fluffy counterpoint to the richness of the enchiladas.

• Refried Beans or Charro Beans: Keep the meal protein-packed and hearty.

• Pico de Gallo or Salsa Verde: Fresh salsas add a bright contrast to the deep flavors of the enchilada sauce.

• Avocado Slices or Guacamole: For creaminess and balance.

• Pickled Red Onions: Add an acidic crunch that cuts through the cheese.

Pair with a chilled horchata, agua fresca, or a light Mexican beer to round out the experience.

Customization Ideas

This dish is naturally vegetarian (if you skip any added meat), but you can easily tweak it to meet your preferences:

• Meat Lovers: Add cooked chorizo, shredded chicken, or ground beef to the cheese mixture.

• Low-Carb: Skip the tortilla wrap and simply layer the stuffed poblanos in a casserole dish with sauce and cheese.

• Vegan: Use dairy-free cheese and plant-based crema, and you’ll still have a flavorful, hearty dish.

• Extra Spice: Mix chopped jalapeños or hot sauce into the cheese filling for a fiery bite.

Storage and Reheating

One of the best things about chile relleno enchiladas is how well they reheat. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover and bake at 350°F until warmed through or microwave in 1-minute intervals.

For longer storage, freeze in a freezer-safe dish with a layer of sauce to prevent drying out. Bake from frozen at 375°F for 45–50 minutes, or until bubbly and hot.

Conclusion

Chile Relleno Enchiladas are more than just a clever culinary mashup, they’re a celebration of traditional flavors, textures, and ingredients. From the roasted poblano pepper to the oozing melted cheese and rich, vibrant enchilada sauce, every element works in harmony to create a dish that’s bold, soulful, and deeply comforting.

Whether you’re cooking for your family on a quiet evening or serving up something memorable for guests, this recipe captures the essence of Mexican comfort food while allowing room for modern twists. Its adaptability, flavor profile, and easy assembly make it a go-to favorite in any kitchen.

So go ahead, try your hand at chile relleno enchiladas and see why this dish continues to win hearts (and appetites) one spicy, cheesy bite at a time.