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

Step-by-Step Instructions

1. Prep the Peppers

If using fresh poblanos:

• Roast over a gas flame or under a broiler until charred.

• Steam in a sealed bag for 10 minutes.

• Peel skins gently.

Slit peppers open and remove seeds and membranes. Stuff each with about ¼ cup cheese and close gently.

2. Make the Batter

1. Beat egg whites with salt until stiff peaks form.

2. In another bowl, beat egg yolks and mix in flour.

3. Gently fold yolk mixture into egg whites until just combined.

Light, fluffy batter = authentic relleno texture!

3. Coat & Sear (Optional but Recommended)

Dip each stuffed pepper into batter.

Pan-fry in 1 tablespoon oil over medium heat for 1–2 minutes per side until lightly golden. This helps the peppers hold their shape during baking.

4. Assemble the Enchiladas

1. Spread ½ cup enchilada sauce in baking dish.

2. Dip tortillas in warm sauce to soften.

3. Wrap one stuffed pepper inside each tortilla.

4. Place seam-side down in dish.

5. Pour remaining sauce over top.

6. Sprinkle generously with extra cheese.

5. Bake to Perfection

• Cover with foil.

• Bake at 375°F (190°C) for 20 minutes.

• Uncover and bake 5–10 more minutes until bubbly and lightly golden.

Let rest 5 minutes before serving (this helps everything set beautifully).

Serving Suggestions

Turn this into a full feast:

• 🥑 Guacamole

• 🍚 Mexican rice

• 🫘 Refried beans

• 🌿 Pico de gallo

• 🥄 Crema drizzle

Drink Pairings

• Ice-cold horchata

• Lime soda

• Light lager

This is the kind of meal that makes everyone linger at the table just a little longer.

Tips for Perfect Chile Relleno Enchiladas

• Warm tortillas so they don’t crack when rolling.

• Remove all seeds for less heat.

• Don’t overbake—just until bubbly.

• Let the dish rest before slicing (I know it’s hard to wait!).

Storage Instructions

• Refrigerator: Store up to 3 days.

• Freeze: Bake first, then freeze up to 2 months.

• Make-Ahead: Assemble unbaked and refrigerate up to 24 hours (add 10 extra minutes to bake time).

General Information

• Prep Time: 30 minutes

• Bake Time: 25–30 minutes

• Servings: 6

• Difficulty: Moderate but approachable

• Estimated Cost: Under $12

Frequently Asked Questions (FAQ)

Are these gluten-free?

Yes! Use gluten-free flour and check enchilada sauce labels.

What if I can’t find poblanos?

Anaheim peppers or canned whole green chiles work well.

Can I skip the batter?

Absolutely. You’ll have cheese-stuffed chile enchiladas—still delicious, just less traditional.

How spicy are these?

Mild to medium. Removing seeds and membranes significantly reduces heat.

Conclusion

Chile Relleno Enchiladas are more than just dinner—they’re comfort wrapped in tortillas and baked until bubbly.

They honor tradition while giving you a practical, crowd-friendly casserole that feels special without being fussy. Spicy. Cheesy. Cozy. And absolutely unforgettable.

If you loved this recipe, you might also enjoy:

• Peach salsa over grilled chicken

• Creamy peach cobbler

• Peach and burrata salad

Because a little sweet after a little spice? Always a good idea. 😉

Let’s Make It Interactive 💬

If you try these Chile Relleno Enchiladas:

• Leave a review below

• Share your photos on Pinterest

• Tag me so I can see your beautiful creations

Nothing makes me happier than seeing your kitchen magic come to life!

Nutritional Information (Approximate Per Serving)

• Calories: 390

• Protein: 18g

• Fat: 24g

• Carbohydrates: 28g

• Fiber: 4g

• Sugar: 6g

“Good food doesn’t need a recipe—it just needs chiles, cheese, and someone hungry.” 🌶️✨