The ultimate comfort food mashup—smoky chiles, melted cheese, and a rich green sauce baked to bubbly perfection.
Chile Relleno Enchiladas combine two beloved Mexican dishes into one irresistible casserole. Featuring cheese-stuffed roasted green chiles, rolled tortillas, and a homemade green chile sauce, this hearty and comforting dish is topped with even more cheese and optionally, a fried egg. It's a crowd-pleaser that feels both familiar and exciting—a must-try for lovers of Mexican cuisine.
Table of Contents
Why You’ll Love This Recipe
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Rich and cheesy: Perfect for cheese lovers, with layers of melted goodness throughout.
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Smoky green chile flavor: Roasted green chiles bring depth and just the right heat.
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Customizable: Add protein, spice it up, or skip the egg—make it your own.
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Make-ahead friendly: Assemble in advance and bake when needed.
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Vegetarian-friendly: Satisfying enough to please vegetarians and meat-eaters alike.
Ingredients
For the Enchiladas:
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12 white corn tortillas, lightly fried
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6–8 large green chiles, roasted, peeled, seeds removed
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2 cups shredded cheese (cheddar, Monterey Jack, or Oaxaca)
For the Green Chile Sauce:
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2 cups roasted green chiles
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1 medium onion, chopped
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2 cloves garlic, minced
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1 tsp salt (to taste)
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1 cup water or chicken broth
Toppings:
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Additional 1–2 cups shredded cheese
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Optional: fried eggs (1 per serving)
Instructions
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Roast the Chiles:
Char green chiles over an open flame or broiler until blackened. Steam in a covered bowl or bag for 10–15 minutes. Peel, deseed, and set aside. -
Make the Sauce:
Blend roasted green chiles, onion, garlic, salt, and broth until smooth. Adjust seasoning if needed. -
Prepare the Tortillas:
Lightly fry tortillas in oil until soft but not crispy. Drain on paper towels. -
Assemble the Enchiladas:
Place cheese on each tortilla, roll tightly, and place seam-side down in a baking dish. Nestle stuffed chiles (also filled with cheese) between rolled tortillas. -
Top and Bake:
Pour green chile sauce over enchiladas. Sprinkle with more cheese. Bake at 350°F (175°C) for 30 minutes or until bubbly and golden. -
Serve:
Optionally top each serving with a fried egg. Serve with Mexican rice, beans, or guacamole.
Tips / Storage / FAQs
Tips:
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Use canned green chiles to save time.
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Warm tortillas before rolling to avoid tearing.
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Adjust spice level by adding jalapeños or cayenne.
Storage:
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Store leftovers in an airtight container in the fridge for up to 3 days.
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To freeze: assemble unbaked enchiladas and freeze for up to 3 months. Thaw and bake as directed.
FAQs:
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Can I skip frying the tortillas? Yes, warm in a skillet or microwave instead.
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What cheese is best? Monterey Jack or Oaxaca for melt, cheddar for sharpness.
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Can I make it spicier? Add jalapeños or hot sauce to the sauce.
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Are the eggs necessary? No, but they add richness. Skip if preferred.
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Is this gluten-free? Yes, if you use certified gluten-free corn tortillas.
Final Thoughts
Chile Relleno Enchiladas bring a cozy, cheesy, and flavorful twist to classic enchiladas. With the earthy heat of roasted chiles and creamy melted cheese in every bite, it’s a dish that impresses with minimal fuss. Great for entertaining or a weeknight comfort meal, it’s bound to become a new favorite.
Chile Relleno Enchiladas
Ingredients
Method
- Char green chiles over an open flame or broiler until blackened. Steam in a covered bowl or bag for 10–15 minutes. Peel, deseed, and set aside.
- Blend roasted green chiles, onion, garlic, salt, and broth until smooth. Adjust seasoning if needed.
- Lightly fry tortillas in oil until soft but not crispy. Drain on paper towels.
- Place cheese on each tortilla, roll tightly, and place seam-side down in a baking dish. Nestle stuffed chiles (also filled with cheese) between rolled tortillas.
- Pour green chile sauce over enchiladas. Sprinkle with more cheese. Bake at 350°F (175°C) for 30 minutes or until bubbly and golden.
- Optionally top each serving with a fried egg. Serve with Mexican rice, beans, or guacamole.
Notes
