Chile Relleno Enchiladas

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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.

Why You’ll Love This Recipe

  • Rich and cheesy: Perfect for cheese lovers, with layers of melted goodness throughout.

  • Smoky green chile flavor: Roasted green chiles bring depth and just the right heat.

  • Customizable: Add protein, spice it up, or skip the egg—make it your own.

  • Make-ahead friendly: Assemble in advance and bake when needed.

  • Vegetarian-friendly: Satisfying enough to please vegetarians and meat-eaters alike.

Ingredients

For the Enchiladas:

  • 12 white corn tortillas, lightly fried

  • 6–8 large green chiles, roasted, peeled, seeds removed

  • 2 cups shredded cheese (cheddar, Monterey Jack, or Oaxaca)

For the Green Chile Sauce:

  • 2 cups roasted green chiles

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 tsp salt (to taste)

  • 1 cup water or chicken broth

Toppings:

  • Additional 1–2 cups shredded cheese

  • Optional: fried eggs (1 per serving)

Instructions

  1. 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.

  2. Make the Sauce:
    Blend roasted green chiles, onion, garlic, salt, and broth until smooth. Adjust seasoning if needed.

  3. Prepare the Tortillas:
    Lightly fry tortillas in oil until soft but not crispy. Drain on paper towels.

  4. 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.

  5. 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.

  6. Serve:
    Optionally top each serving with a fried egg. Serve with Mexican rice, beans, or guacamole.

Tips / Storage / FAQs

Tips:

  • Use canned green chiles to save time.

  • Warm tortillas before rolling to avoid tearing.

  • Adjust spice level by adding jalapeños or cayenne.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.

  • To freeze: assemble unbaked enchiladas and freeze for up to 3 months. Thaw and bake as directed.

FAQs:

  • Can I skip frying the tortillas? Yes, warm in a skillet or microwave instead.

  • What cheese is best? Monterey Jack or Oaxaca for melt, cheddar for sharpness.

  • Can I make it spicier? Add jalapeños or hot sauce to the sauce.

  • Are the eggs necessary? No, but they add richness. Skip if preferred.

  • 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

Chile Relleno Enchiladas blend the best of two Mexican favorites into one cheesy, comforting dish. Easy to make, perfect to prep ahead, and always a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Enchiladas:
  • 12 white corn tortillas lightly fried
  • 6 –8 large green chiles roasted, peeled, seeds removed
  • 2 cups shredded cheese cheddar, Monterey Jack, or Oaxaca
For the Green Chile Sauce:
  • 2 cups roasted green chiles
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp salt to taste
  • 1 cup water or chicken broth
Toppings:
  • Additional 1–2 cups shredded cheese
  • Optional: fried eggs 1 per serving

Method
 

Roast the Chiles:
  1. 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:
  1. Blend roasted green chiles, onion, garlic, salt, and broth until smooth. Adjust seasoning if needed.
Prepare the Tortillas:
  1. Lightly fry tortillas in oil until soft but not crispy. Drain on paper towels.
Assemble the Enchiladas:
  1. 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:
  1. 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:
  1. Optionally top each serving with a fried egg. Serve with Mexican rice, beans, or guacamole.

Notes

Use canned green chiles to save time.
Warm tortillas before rolling to avoid tearing.
Adjust spice level by adding jalapeños or cayenne.