Chile Relleno Enchiladas
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.
- 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.
Find it online: https://allrecipesmade.com/chile-relleno-enchiladas/
