I love how this dish takes the flavor of chile rellenos and makes them so much easier to put together. There’s no frying or stuffing peppers—just a simple roll-up that’s packed with creamy, cheesy goodness and a pop of spice from the green chiles. I can add chicken or beef if I want to make it heartier, but even without meat, it’s satisfying and full of flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 flour or corn tortillas
6 roasted green chiles (peeled and seeded)
2 cups shredded Monterey Jack or cheddar cheese
1 cup cooked and shredded chicken or ground beef (optional)
2 cups green chile enchilada sauce
½ cup sour cream
¼ tsp cumin
¼ tsp garlic powder
Salt and pepper to taste
Fresh cilantro, for garnish
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a bowl, I mix 1 cup of shredded cheese with sour cream, cumin, garlic powder, salt, and pepper to make a creamy filling.
I lay a tortilla flat and place a roasted green chile in the center, then add a spoonful of the cheese mixture. If I’m using meat, I add it here too.
I roll the tortilla tightly and place it seam side down in the baking dish. I repeat this with the remaining tortillas.
Once all the enchiladas are in the dish, I pour the green chile enchilada sauce evenly over the top.
I sprinkle the remaining cheese over the sauce.
I bake the enchiladas uncovered for 30–35 minutes, until they’re bubbly and golden on top.
I let them cool for a few minutes, then garnish with chopped cilantro before serving.
Servings and timing
This recipe makes 6 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Variations
I sometimes use Hatch chiles for that authentic New Mexico flavor.
For more heat, I stir a spoonful of hot salsa or diced jalapeños into the filling.
I’ve made it vegetarian by skipping the meat and adding sautéed spinach or black beans.
If I’m short on tortillas, I turn this into a layered enchilada casserole instead of rolling.
A little tomatillo salsa mixed into the enchilada sauce adds great depth and brightness.
Storage/Reheating
I store leftovers covered in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes. For quick reheating, I microwave individual portions for 1–2 minutes, checking halfway through.
FAQs
Can I use canned green chiles instead of roasting my own?
Yes, I’ve used canned whole green chiles when I’m short on time. They work great and still give good flavor.
Are flour or corn tortillas better for this recipe?
Either works. I usually use corn for a more traditional feel, but flour tortillas hold up better if I’m using lots of filling.
Can I make these enchiladas ahead of time?
Definitely. I assemble them the night before and refrigerate until ready to bake. I just add an extra 5–10 minutes to the baking time if they’re cold.
What’s the best cheese to use?
I love Monterey Jack for its meltiness and mild flavor, but cheddar, pepper jack, or a Mexican blend all work well.
Can I freeze these enchiladas?
Yes, I freeze them before baking (without the cilantro garnish). I thaw overnight in the fridge and bake as directed, or bake straight from frozen and add extra time as needed.
Conclusion
These Chile Relleno Enchiladas are a cheesy, saucy, flavor-packed favorite I turn to when I want something comforting with a Southwestern twist. I love the mix of roasted chiles, creamy filling, and bold green chile sauce—it’s the kind of dish that’s easy to make, but always feels special. Whether I’m feeding a crowd or just making dinner for myself, it’s always a hit.
Cheesy, saucy, and packed with roasted green chiles, these enchiladas are a cozy twist on a classic dish that’s easy to make and full of bold Southwestern flavor.
Author:Sarah
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:6 servings
Category:Dinner, Main Course
Method:Baked
Cuisine:Mexican, Southwestern
Ingredients
8 flour or corn tortillas
6 roasted green chiles (peeled and seeded)
2 cups shredded Monterey Jack or cheddar cheese
1 cup cooked and shredded chicken or ground beef (optional)
2 cups green chile enchilada sauce
½ cup sour cream
¼ tsp cumin
¼ tsp garlic powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a bowl, mix 1 cup of the cheese with sour cream, cumin, garlic powder, salt, and pepper.
Lay out a tortilla and place one roasted green chile in the center. Add a spoonful of the cheese mixture (and meat, if using). Roll up tightly and place seam side down in the baking dish.
Repeat with remaining tortillas and filling.
Pour green chile enchilada sauce evenly over the rolled tortillas.
Sprinkle with the remaining cheese.
Bake for 30–35 minutes, until hot, bubbly, and lightly golden on top.
Garnish with chopped cilantro before serving.
Notes
Add shredded chicken or beef for extra protein, or keep it vegetarian.
Use roasted Hatch green chiles for authentic Southwestern flavor.
Mix in roasted tomatillo salsa for a smoky, tangy twist.
Serve with Spanish rice, black beans, or a fresh salad on the side.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.
