Simple & Delicious Chile Relleno Enchiladas Recipe

When I first tried Chile Relleno Enchiladas in Puebla, Mexico, the birthplace of so many beloved Mexican dishes, I was completely mesmerized by how a simple roasted pepper could hold so much flavor. 

The mix of smoky poblanos, melted cheese, and rich enchilada sauce captured the soul of traditional Mexican cuisine. Every bite reminded me of the region’s culinary artistry, where recipes are passed down through generations, celebrating local peppers and spices that thrive in Mexico’s fertile volcanic soil. 🇲🇽

Ingredients

Here are the ingredients you’ll need to create this fantastic meal from scratch.

For the Enchilada Sauce:

• 2 medium tomatoes, quartered: Fresh tomatoes create a vibrant, bright base for the sauce.
• 1 small onion, quartered: The onion adds a foundational sweet and savory flavor.
• 2-3 cloves garlic, peeled: Use fresh garlic for the best aromatic punch.
• 2 tablespoons extra virgin olive oil: This is used to create the roux, the thickener for your sauce.
• 2 tablespoons all-purpose flour: This helps thicken the sauce to the perfect consistency.
• 3 tablespoons chile powder: For an authentic taste, try making your own from dried chiles, but store-bought works too.
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin: Cumin adds a warm, earthy note that’s essential in Mexican cuisine.
• 2 cups vegetable broth: You can also use chicken or beef broth if you’re not making it vegetarian.
• 3-4 tablespoons tomato paste: This deepens the tomato flavor and helps thicken the sauce.
• 1 teaspoon soy sauce: This vegetarian-friendly option adds a savory, umami depth.
• ⅛ teaspoon cinnamon: A tiny pinch of cinnamon adds warmth and complexity.

For the Filling and Assembly:

• 2 large poblano peppers: These peppers have a mild heat and a rich flavor when roasted. Anaheim or Hatch chiles are great substitutes.
• 2 cups shredded cheese: A mix of cheddar for sharpness and Monterey Jack for meltiness is a perfect combination.
• 6-8 corn tortillas: Corn tortillas provide an authentic flavor and texture that holds up well when baked.
• 3 green onions, chopped: For a fresh, crunchy garnish.
• Sour cream and sliced avocado for serving.

Note: The ingredient quantities will yield approximately 8 enchiladas.

Variations

While this recipe is vegetarian and incredibly delicious as is, feel free to customize it to your liking.

• Add Protein: Mix in shredded chicken, seasoned ground beef, or pulled pork with the cheese and pepper filling for a heartier meal.
• Make it Vegan: Use a plant-based cheese blend and ensure your sour cream is dairy-free. The sauce is already vegan-friendly if you use soy sauce.
• Adjust the Heat: If you prefer a milder sauce, use a standard chili powder instead of a spicier, homemade chile powder. You can also add a pinch of cayenne to the sauce for an extra kick.
• Different Peppers: While poblanos are classic, you can experiment with Anaheim peppers for a milder flavor or Hatch chiles when they are in season for a unique, earthy taste.

Cooking Time

This from-scratch recipe involves a few steps, but the delicious result is well worth the effort.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Equipment You Need

You’ll need a few common kitchen tools to bring these enchiladas to life.

• Baking Sheet: For roasting the poblano peppers under the broiler.
• Food Processor or Blender: To create a smooth and velvety enchilada sauce.
• Saucepan: For cooking the roux and simmering the enchilada sauce.
• 9×13 Casserole Dish or Cast-Iron Skillet: For baking the assembled enchiladas to perfection.

How to Make Chile Relleno Enchiladas

While it may seem like a lot of steps, each one is simple and contributes to the amazing final flavor. The homemade sauce is truly a game-changer, and roasting your own peppers adds a smoky depth that makes these enchiladas unforgettable.

Step 1: Roast the Peppers

Start by setting your oven rack to the highest position and turning the broiler on high. Place the poblano peppers on a foil-lined baking sheet and broil for 5 minutes. Carefully flip the peppers and broil for another 5 minutes.

Flip them one last time to char any remaining green spots and broil for a final 5 minutes. The skins should be blackened and blistered. Transfer the hot peppers to a sealable plastic bag and let them steam for 10 minutes.

Step 2: Prepare the Filling

While the peppers are steaming, you can prepare the rest of your filling. Once the 10 minutes are up, remove the peppers from the bag. The skins should peel off easily. After peeling, remove the stems and seeds, then dice the peppers. In a medium bowl, combine the diced peppers with one cup of the shredded cheese and set it aside.

Step 3: Make the Enchilada Sauce

In a blender or food processor, combine the quartered tomatoes, onion, and garlic, and blend until smooth. In a medium saucepan, heat the olive oil over medium-high heat and whisk in the flour to create a roux.

Slowly pour in the vegetable broth while whisking continuously. Add the chile powder, salt, and cumin. Finally, stir in the blended tomato mixture, tomato paste, soy sauce, and cinnamon. Bring the sauce to a boil, then reduce the heat and let it simmer while you assemble the enchiladas.

Step 4: Assemble and Bake

Preheat your oven to 400°F and move the oven rack to the middle position. Pour about a cup of the enchilada sauce into the bottom of your baking dish. Warm the corn tortillas to make them pliable. Spoon some of the pepper and cheese mixture into the center of each tortilla, roll it up, and place it seam-side down in the dish.

Once all enchiladas are assembled, pour more sauce over the top to coat them completely. Sprinkle the remaining cup of cheese over everything and bake for 15 minutes, or until bubbly.

A Taste of Mexico in Every Bite 🇲🇽

When I first made these Chile Relleno Enchiladas, I felt like I was traveling straight through the colorful streets of Mexico City. The aroma of roasted peppers, the bubbling cheese, and that rich homemade enchilada sauce brought the country’s authentic flavors right to my kitchen.

Every bite captures the heart of traditional Mexican cuisine, blending warmth, spice, and comfort. It’s a culinary journey worth taking, no passport required! 

Additional Tips for Making this Recipe Better

I’ve made these a few times now, and I have some extra pointers to help you get the best results.

• To get an extra smooth sauce, I run it through the blender one more time after it has simmered for a bit. This ensures any small bits of onion or tomato are fully incorporated.
• Don’t skip warming the corn tortillas! If you try to roll them cold, they will crack and fall apart. A quick minute in the microwave wrapped in a damp paper towel makes them soft and easy to work with.
• For a beautiful, golden-brown cheesy top, I switch the oven to broil for the last 2 minutes of baking. Just be sure to watch it closely so it doesn’t burn!

How to Serve Chile Relleno Enchiladas?

When I traveled through Mexico City and Puebla, I quickly learned that presentation and pairing are as important as flavor. Locals serve enchiladas family-style — hot from the oven, surrounded by small bowls of colorful toppings.

To recreate that authentic experience at home:

• Top generously with chopped green onions and fresh cilantro for a pop of freshness.
• Add creamy slices of avocado and a dollop of cool sour cream to balance the smoky heat.
• Serve alongside Mexican red rice and refried beans, just like in traditional cantinas.
• If you’re feeling adventurous, pair it with charred elote (Mexican street corn) or a crisp agua fresca made from hibiscus or tamarind.

For a cozy dinner party, serve these enchiladas on colorful ceramic plates or rustic clayware — the kind you find in Puebla’s artisan markets. The vibrant presentation not only enhances the aesthetic but also pays homage to Mexico’s artistic culinary culture.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of this dish.

• Calories: 236 kcal
• Protein: 10.7g
• Carbohydrates: 18g
• Fat: 14g

Make Ahead and Storage

This is a great recipe to prepare ahead of time, making it perfect for busy weeknights or entertaining.

Storing: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and they reheat wonderfully.

Freezing: You can freeze the assembled, unbaked enchiladas. Tightly cover the casserole dish with plastic wrap and then foil, and freeze for up to 3 months. You can also freeze any leftover enchilada sauce separately.

Reheating: To bake from frozen, remove the plastic wrap and cover with foil. Bake at 375°F for 30-40 minutes, then uncover and bake for another 10-15 minutes until hot and bubbly.

Why You’ll Love This Recipe?

Here are a few reasons why you’ll find yourself making these enchiladas again and again.

• Authentic, From-Scratch Flavor: Making the sauce and roasting the peppers yourself results in a depth of flavor that you simply can’t get from canned or store-bought ingredients.
• Cheesy and Comforting: The combination of roasted peppers and gooey, melted cheese wrapped in a soft corn tortilla and smothered in a rich sauce is the ultimate comfort food.
• Versatile Vegetarian Meal: This recipe is a satisfying vegetarian main course that even meat-eaters will love. It’s also easily adaptable to include protein if desired.
• Impressive for Guests: While the steps are simple, the final dish looks and tastes like it came from a high-end Mexican restaurant, making it perfect for hosting dinner parties.