A cheesy, saucy twist on the classic chile relleno — roasted peppers rolled in tortillas, smothered in green chile sauce, and baked to golden perfection. This dish brings a comforting blend of soft tortillas, tender roasted chiles, and gooey melted cheese that everyone will love.
Why You’ll Love This Recipe
These enchiladas combine the best of two worlds: the rich flavor of traditional chile relleno and the convenience of enchiladas. They are easy to assemble, customizable with your favorite cheese, and perfect for a family dinner or meal prep. The roasted chiles add a smoky depth, while the baked tortillas absorb the delicious sauce, creating layers of flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 flour or corn tortillas
6 roasted green chiles, peeled and seeded (preferably Anaheim, Hatch, or Poblano chiles depending on preference)
2 cups shredded Monterey Jack or cheddar cheese
2 cups green chile sauce
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro, for garnish
Sour cream, for serving (optional)
Directions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté onions and garlic until translucent, about 3–4 minutes. Add cumin, smoked paprika, salt, and black pepper. Stir to combine.
Spread a thin layer of green chile sauce in the bottom of a 9×13-inch baking dish.
Take a tortilla and place a roasted chile in the center. Sprinkle with 1/4 cup of shredded cheese. Roll the tortilla around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas, chiles, and cheese.
Pour remaining green chile sauce over the top of the enchiladas. Sprinkle any leftover cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and slightly golden.
Garnish with chopped cilantro and serve with sour cream if desired.
Servings and timing
Servings: 6–8 enchiladas
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
Cheese choice: Swap Monterey Jack or cheddar for pepper jack for a spicier kick.
Veggie addition: Add sautéed zucchini or mushrooms inside the enchiladas for extra vegetables.
Protein option: Include shredded chicken or ground beef with the cheese for a heartier version.
Tortilla swap: Use whole wheat or low-carb tortillas if desired.
Storage/Reheating
Storage: Store enchiladas in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze unbaked enchiladas for up to 2 months. Thaw overnight in the refrigerator before baking.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until heated through. Microwave portions for 1–2 minutes as needed.
FAQs
What type of chiles should I use?
You can use Anaheim, Hatch, or Poblano chiles depending on your heat preference. Roast and peel them before using.
Can I make this vegetarian?
Yes! Simply omit any added meat and keep the cheese and vegetables for a delicious vegetarian version.
Can I use store-bought green chile sauce?
Absolutely! Store-bought sauce works well if you don’t want to make your own.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work perfectly, but lightly warm them to make rolling easier.
How spicy are these enchiladas?
The spice level depends on the type of chile you use. Anaheim chiles are mild, while Poblano or Hatch can have a bit more heat.
Can I prepare this ahead of time?
Yes, assemble the enchiladas and refrigerate for a few hours before baking.
How do I prevent tortillas from tearing?
Warm the tortillas slightly before rolling and don’t overfill them to prevent tearing.
Can I freeze these enchiladas after baking?
Yes, allow them to cool completely before wrapping and freezing. Reheat in the oven until warm.
What cheese melts best for this recipe?
Monterey Jack melts beautifully, but cheddar or a mix of both works well.
Can I add extra vegetables?
Yes, sautéed onions, zucchini, mushrooms, or bell peppers can be added inside for more flavor and nutrition.
Conclusion
Chile Relleno Enchiladas are a comforting, flavorful dish that’s perfect for any occasion. With smoky roasted chiles, gooey cheese, and a rich green chile sauce, they’re a guaranteed hit at the dinner table. Easy to customize and simple to prepare, this recipe brings classic Mexican flavors into a convenient, baked enchilada form that everyone will love.
Chile Relleno Enchiladas combine roasted green chiles, melted cheese, and soft tortillas baked in rich green chile sauce. This comforting dish delivers smoky flavor, creamy texture, and classic Mexican-inspired taste in every bite.
Total Time:50 minutes
Yield:6–8 enchiladas
Ingredients
8 flour or corn tortillas
6 roasted green chiles (Anaheim, Hatch, or Poblano), peeled and seeded
2 cups shredded Monterey Jack or cheddar cheese
2 cups green chile sauce
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro (for garnish)
Sour cream (optional, for serving)
Instructions
Preheat oven to 375°F (190°C).
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until translucent. Stir in cumin, smoked paprika, salt, and black pepper.
Spread a thin layer of green chile sauce in the bottom of a 9×13-inch baking dish.
Place one roasted chile in the center of a tortilla and sprinkle with about 1/4 cup shredded cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
Pour remaining green chile sauce evenly over enchiladas. Sprinkle any remaining cheese on top.
Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and lightly golden.
Garnish with chopped cilantro and serve with sour cream if desired.
Notes
Warm tortillas before rolling to prevent tearing.
Use Monterey Jack for best melt, or mix with cheddar for deeper flavor.
Adjust spice level by choosing mild or hotter chiles.
Store leftovers in the refrigerator for up to 4 days.
Freeze unbaked enchiladas for up to 2 months and bake after thawing.
