These Chile Relleno Enchiladas are a flavorful fusion of two beloved Mexican dishes: cheesy enchiladas and stuffed chile rellenos.

Soft, lightly fried tortillas are rolled around a generous amount of cheese and roasted green chiles, then smothered in a tangy green chile sauce. Baked until bubbly and golden, these enchiladas are a perfect balance of savory, spicy, and cheesy goodness. Top each serving with a fried egg for a deliciously satisfying meal.

It’s a comforting dish that’s sure to please everyone at the table!

Why You’ll Love This Recipe:

Cheesy, Flavorful Layers: The combination of melted cheese, roasted green chiles, and tangy green chile sauce creates a rich, indulgent flavor that’s hard to resist. Each bite offers a perfect balance of creamy cheese and smoky, slightly spicy chiles.

Unique Twist on Classics: This dish brings together the best of both enchiladas and chile rellenos, so it’s a fun and creative way to enjoy two beloved Mexican dishes in one.

Comforting and Hearty: The layers of cheese, tortillas, and hearty chiles make this a satisfying meal that feels like a warm hug. It’s perfect for family gatherings, cozy dinners, or any occasion where comfort food is a must.

Customizable: You can easily make this recipe your own by adding meats like shredded chicken or beef between the layers or adjusting the spice level to your taste with more or less green chile. The fried egg topping adds an extra special touch, too!

Make-Ahead Friendly: The recipe can be assembled in advance, making it a convenient choice for busy days when you need a delicious meal ready to go. Simply bake it when you’re ready to eat.

Vegetarian-Friendly: With just cheese and roasted chiles, this dish is perfect for vegetarians but still hearty and satisfying for everyone, making it great for a variety of dietary preferences.

Key Ingredients:

White Corn Tortillas – Lightly fried tortillas that form the base of the enchiladas, providing a soft yet slightly crispy texture.

Roasted Green Chiles – The star ingredient, adding smoky, earthy flavors to the dish. These are stuffed with cheese and layered between the tortillas for extra flavor.

Cheese – A combination of shredded cheese, such as cheddar, Monterey Jack, or Oaxaca, that fills the tortillas and stuffed chiles, melting beautifully during baking.

Green Chile Sauce – A flavorful sauce made from blended roasted green chiles, onion, garlic, and salt, poured over the enchiladas for added depth and moisture.

Fried Eggs (optional) – A classic topping for extra richness and flavor, adding a satisfying touch when served on top of each portion.

Chile Relleno Enchiladas

Ingredients:

12 white corn tortillas (lightly fried)

6-8 large green chiles (roasted, peeled, and seeds removed)

2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

For the Green Chile Sauce:

2 cups roasted green chiles (about 6-8)

1 medium onion, chopped

2 cloves garlic, minced

1 tsp salt (to taste)

1 cup water or chicken broth

For Topping:

Additional shredded cheese (about 1-2 cups, for topping)

Optional: 2 fried eggs (to top each serving)

Instructions:

Roast the Green Chiles:

Roast the green chiles over an open flame (or use the broiler) until the skins are blackened. Place them in a paper bag or bowl covered with a towel to steam, then peel off the skins. Remove the stems and seeds.

Prepare the Green Chile Sauce:

In a blender, combine 2 cups of roasted green chiles, chopped onion, minced garlic, salt, and water (or chicken broth). Blend until smooth. Taste and adjust the seasoning as needed. You can add a bit more salt or a splash of lime juice for a zesty finish.

Fry the Tortillas:

Lightly fry the tortillas in a hot skillet with a little oil, just until softened but not crispy. Drain on paper towels.

Assemble the Enchiladas:

On each fried tortilla, place a generous amount of shredded cheese. Roll them up tightly and place them in a baking dish, seam side down. In between each rolled tortilla, stuff a whole roasted green chile that’s been filled with more cheese.

Top and Bake:

Pour the green chile sauce over the enchiladas, covering them completely. Sprinkle additional shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the cheese is melted and bubbly and the sauce is slightly thickened.

Serve:

Once baked, remove the enchiladas from the oven. For a special touch, top each serving with a fried egg. Serve with a side of rice, beans, or your favorite Mexican sides.

Notes:

Roasting the Chiles: If you’re using fresh green chiles, you can roast them over an open flame, under the broiler, or on a grill until the skins are blackened. Once roasted, place the chiles in a sealed plastic bag or covered bowl to steam for a few minutes. This helps loosen the skin, making them easier to peel.

Cheese Options: You can use a variety of cheeses for these enchiladas. Monterey Jack or Oaxaca cheese are great for melting, while cheddar adds sharpness. Feel free to experiment with your favorite cheeses or a blend for extra flavor.

Make-Ahead: This dish can be assembled ahead of time! Simply prepare the enchiladas and cover them tightly with plastic wrap or foil. Refrigerate for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.

Spice Level: If you prefer a milder dish, use fewer roasted chiles or remove the seeds from the chiles. For extra heat, you can add a few jalapeños or a pinch of cayenne pepper to the green chile sauce.

Fried Egg Topping: The fried egg is a wonderful addition, adding richness and depth to the dish. However, this is optional—feel free to skip it if you’re looking for a lighter meal or prefer your enchiladas without eggs.

Gluten-Free Option: If you’re following a gluten-free diet, make sure to use gluten-free corn tortillas. Most white corn tortillas are naturally gluten-free, but it’s always a good idea to double-check the packaging.

Sauce Consistency: If your green chile sauce seems too thick, you can add a little more water or chicken broth to loosen it up. Conversely, if it’s too thin, simmer it on the stove for a few extra minutes to thicken it before pouring over the enchiladas.

Serving Suggestions: Serve these enchiladas with classic sides like Mexican rice, refried beans, or a simple salad with lime dressing. The tanginess from a side of sour cream or guacamole pairs beautifully with the dish.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 350 kcal | Protein: 15g | Carbohydrates: 35g | Fiber: 4g | Sugar: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 500mg | Potassium: 400mg | Calcium: 200mg | Iron: 2m

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas ahead of time! Prepare everything up to the point of baking, then cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours.

When you’re ready to bake, simply pop it in the oven and cook as directed.

This is great for meal prep or entertaining!

Can I use a different type of cheese for the enchiladas?

Absolutely! While a combination of cheddar and Monterey Jack cheese is traditional, you can use any cheese that melts well, like Oaxaca cheese, Pepper Jack (for a spicier kick), or Mexican blend.

Feel free to experiment with your favorites to customize the flavor!

Can I make this dish without the fried egg on top?

Yes, the fried egg is optional! It’s a classic addition that adds richness and flavor, but the enchiladas will still be delicious without it.

If you’re looking for a lighter version or don’t enjoy eggs, simply skip this step.

How can I make this recipe spicier?

If you want to kick up the heat, you can add jalapeños to the green chile sauce or sprinkle cayenne pepper or hot sauce on top before baking.

You can also add a few slices of fresh serrano chiles between the layers of enchiladas for extra spice.

Can I use store-bought roasted chiles instead of roasting my own?

Yes, if you’re short on time, you can use canned roasted green chiles or pre-roasted chiles from the store. Just make sure to drain and peel them if necessary.

While fresh roasted chiles add a unique smoky flavor, store-bought chiles are a convenient shortcut without sacrificing too much taste.

Do I have to fry the tortillas before rolling them?

While frying the tortillas is traditional and adds flavor and texture, you can skip this step if you’re looking to save time or reduce calories.

If you choose not to fry, you can warm the tortillas in the microwave or a dry skillet to make them more pliable for rolling.

Can I use store-bought green chile sauce instead of making my own?

Yes, you can use store-bought green chile enchilada sauce or roasted green chiles in a jar if you’re short on time.

However, making your own sauce allows you to control the flavor and spice level.

It’s a simple and rewarding addition that elevates the dish.

How can I ensure the roasted green chiles peel easily?

After roasting the green chiles, place them in a bowl and cover with a clean kitchen towel or put them in a plastic bag for 10-15 minutes.

The steam helps loosen the skin, making it easier to peel.

Be gentle when peeling to avoid tearing the chiles.

Can I make this dish ahead and freeze it?

Yes, you can freeze Chile Relleno Enchiladas!

After assembling the dish, cover it tightly with plastic wrap and foil, then freeze for up to 2-3 months.

When ready to bake, thaw overnight in the refrigerator and bake as usual, adding a few extra minutes to the cooking time if necessary.

What if my enchiladas are too dry after baking?

If your enchiladas turn out too dry, it may be due to a lack of sauce or insufficient moisture.

To prevent this, make sure the green chile sauce covers the enchiladas well before baking.

If you find the dish is too dry after baking, you can add a little extra sauce or some reserved pasta water to the dish to loosen things up.