Chile Relleno Enchiladas 🌶️🧀 (Cheesy, Bubbly, Absolutely Irresistible!)

Introduction

I have such a soft spot for recipes that bring people to the table with wide eyes and that first “wow” bite. And these Chile Relleno Enchiladas? They do exactly that.

Thank you for being here, for loving bold flavors, and for trusting me with your dinner table. 💛 Today we’re taking everything we adore about traditional chile relleno—roasted poblanos, melty cheese, fluffy egg batter—and giving it the coziest twist by turning it into enchiladas.

Imagine this: smoky peppers stuffed with cheese, wrapped in soft corn tortillas, smothered in red enchilada sauce, and baked until bubbly and golden. It’s comforting. It’s dramatic (in the best way). And it feels like something you’d order at your favorite Mexican restaurant—but you made it at home!

If you’d love recipes like this delivered straight to your inbox, don’t forget to subscribe by email. I promise—no spam, just melty, cozy goodness. ✨

Overview of the Recipe

These Chile Relleno Enchiladas merge two iconic dishes into one show-stopping casserole.

Why You’ll Love This Recipe

• 🌶️ Bold flavor meets creamy comfort

• ⏱️ 30 minutes prep, then hands-off baking

• 💛 One baking dish = easy cleanup

• 💸 Budget-friendly and feeds 6 generously

• 🌾 Naturally nut-free and easily gluten-free

What It Tastes Like

Smoky poblano peppers with gentle heat… creamy melted cheese… tangy red enchilada sauce… and that light, airy batter that gives it true relleno character. Every bite is rich, savory, slightly spicy, and deeply satisfying.

The smell when this comes out of the oven? Unreal. Cheesy, toasty, and just a little smoky.

The Benefits of This Recipe

• Crowd-pleasing for potlucks and family dinners

• Vegetarian-friendly

• Customizable heat level

• Make-ahead friendly

Ingredients You’ll Need

(For a 9×13-inch baking dish)

For the Filling

• 6–8 large roasted, peeled poblano peppers (fresh or canned whole)

• 2 cups (8 oz) shredded Monterey Jack or Oaxaca cheese

• Optional: ½ cup crumbled queso fresco or cotija

For the Batter (Light & Fluffy)

• 3 large eggs, separated

• ¼ teaspoon salt

• 2 tablespoons all-purpose flour (or gluten-free blend)

For Assembly

• 12 corn tortillas, warmed

• 3 cups red enchilada sauce (store-bought or homemade)

• Optional: 1 cup sour cream or Mexican crema

For Topping

• Extra shredded cheese

• Chopped cilantro

• Sliced radishes

• Lime wedges

Necessary Tools

• 9×13-inch baking dish

• Mixing bowls (2)

• Hand mixer or whisk

• Large skillet (for optional frying)

• Baking sheet (if roasting fresh peppers)

Possible Additions & Substitutions

• 🌶️ Anaheim peppers for a milder flavor

• 🧀 Pepper Jack for extra heat

• 🍗 Add shredded chicken for a heartier version

• 🍅 Green enchilada sauce instead of red

• 🥛 Greek yogurt in place of sour cream

Short on time? Use canned whole roasted poblanos—just drain well!

Step-by-Step Instructions

Please Head On keep on Reading (>)