Introduction
Chile Relleno Enchiladas are the ultimate fusion of two beloved Mexican classics—smoky, stuffed poblano peppers and saucy, cheesy enchiladas. This comforting dish layers roasted chiles, melted cheese, and rich enchilada sauce inside warm tortillas, creating a bold and satisfying meal.
Origin
Chile rellenos originated in Puebla, Mexico, traditionally featuring roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried. Enchiladas date back to ancient Mesoamerican cuisine, where tortillas were dipped in chili sauce and filled. This combination dish blends both traditions into a hearty casserole-style favorite.
Cultural Significance
Both chile rellenos and enchiladas are staples in:
- Mexican family gatherings
- Holiday celebrations
- Traditional Sunday meals
- Festive occasions like Cinco de Mayo
This fusion recipe celebrates the depth and warmth of authentic Mexican flavors while offering a comforting, crowd-pleasing format.
Ingredients Quantity (Serves 6–8)
Chile Relleno Filling
- Poblano peppers: 4 large
- Monterey Jack or Oaxaca cheese (shredded): 2 cups
- Salt: ½ teaspoon
Enchiladas
- Corn tortillas: 10–12
- Red enchilada sauce: 2 cups
- Shredded cheddar or Mexican blend cheese: 1½ cups
- Vegetable oil (for softening tortillas): ¼ cup
Optional Garnish
- Fresh cilantro
- Sour cream
- Diced onions
- Sliced avocado
Optional Additions
- Shredded chicken or beef
- Black beans
- Green enchilada sauce variation
- Queso fresco topping
- Roasted corn
Tips for Success
- Roast poblanos until skins blister for authentic smoky flavor.
- Steam peppers in a covered bowl after roasting to loosen skins.
- Lightly fry tortillas before filling to prevent tearing.
- Don’t oversaturate with sauce—balance is key.
- Use freshly shredded cheese for better melting.
Instructions
1. Roast the Peppers
Place poblanos under a broiler or over open flame until charred on all sides.
Transfer to a bowl, cover, and steam 10 minutes.
Peel skin, remove seeds, and slice into strips.
2. Prepare Filling
Stuff pepper strips with shredded Monterey Jack cheese.
3. Prepare Tortillas
Lightly fry tortillas in oil for a few seconds per side to soften.
4. Assemble Enchiladas
Dip each tortilla in enchilada sauce.
Fill with stuffed pepper mixture and roll tightly.
Place seam-side down in a baking dish.
5. Add Sauce & Cheese
Pour remaining sauce over enchiladas.
Top with shredded cheese.
6. Bake
Bake at 180°C (350°F) for 20–25 minutes, until bubbly and melted.
Description
Chile Relleno Enchiladas are rich and comforting, featuring smoky roasted poblano peppers, gooey melted cheese, and bold enchilada sauce wrapped in tender corn tortillas.
Nutritional Information (Approximate per serving)
- Calories: 420–480 kcal
- Carbohydrates: 30–35 g
- Fat: 28–32 g
- Protein: 18–22 g
- Fiber: 4–5 g
Conclusion
This dish brings together the best of two Mexican classics in one satisfying bake. It’s flavorful, comforting, and perfect for sharing.
Recommendation
Serve with:
- Mexican rice
- Refried beans
- Fresh guacamole
- Lime wedges
Embracing Healthful Indulgence
For a lighter option, bake tortillas instead of frying and reduce cheese slightly. Add beans or vegetables to boost fiber and balance richness while maintaining authentic flavor.