Chile Relleno Enchiladas Recipe

Why You’ll Love This Recipe

I love how this recipe transforms classic chile rellenos into a family-friendly casserole that’s simple to make and bursting with flavor. The gooey melted cheese, soft tortillas, and slightly smoky roasted chiles come together in a way that feels both nostalgic and fresh. Whether I use flour or corn tortillas, it always turns out delicious and crowd-pleasing.

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

Optional Additions:
1 1/2 Cups Green Chile Enchilada Sauce (or salsa verde)
1/2 Cup Sour Cream (for serving)
Fresh Cilantro Or Green Onions (for garnish)
1/4 Teaspoon Cumin Or Garlic Powder (for extra flavor in the sauce)

Directions

Preheat the oven to 375°F and lightly grease a baking dish.
Lay out the tortillas and place a roasted chile in the center of each. Add a generous handful of shredded cheese on top.
Roll up each tortilla and place seam-side down in the prepared baking dish.
Pour the green chile enchilada sauce over the rolled tortillas, making sure they’re evenly coated. I like to sprinkle a bit more cheese on top too.
Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
Remove from the oven and let cool slightly before serving. I top mine with sour cream and a sprinkle of chopped cilantro or green onions for freshness.

Servings And Timing

Servings: 4
Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Total Time: 35 Minutes
Calories: Around 350–400 Per Serving (Depending On Tortilla Type And Cheese Used)

Variations

Sometimes I mix in cooked ground beef or shredded chicken with the cheese for a heartier version. If I want a spicier kick, I use hot Hatch chiles or add jalapeños into the filling. A layer of refried beans or black beans adds extra texture and makes it more filling. And when I’m short on time, I use store-bought roasted green chiles to keep things simple.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat in the oven at 350°F for about 10–15 minutes or microwave individual portions for 1–2 minutes. If frozen, I thaw overnight before reheating.

FAQs

Can I Make This Ahead Of Time?

Yes, I assemble the enchiladas a day ahead, cover tightly, and refrigerate. When I’m ready, I just bake them fresh.

What Kind Of Chiles Should I Use?

I usually go with roasted Hatch or Anaheim chiles. They’re mild with great flavor. Canned green chiles work too in a pinch.

Can I Use A Different Cheese?

Definitely. I like Monterey Jack or cheddar, but pepper jack adds a nice spicy twist, and Oaxaca cheese melts beautifully too.

Should I Use Corn Or Flour Tortillas?

Both work! I prefer corn for a more traditional texture and flavor, but flour tortillas make it a bit softer and easier to roll.

How Can I Make It Creamier?

I sometimes mix a little sour cream or cream cheese into the filling, or swirl sour cream into the sauce before baking for a creamy twist.

Conclusion

Chile Relleno Enchiladas are the ultimate way to enjoy all the flavor of chile rellenos with way less work. I love how flexible and easy this dish is, whether I’m feeding my family or prepping for a potluck. With roasted chiles, melty cheese, and a blanket of green sauce, this is a baked dish that always brings comfort and smiles to the table.