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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.
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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.