Smothered Chile Relleno Enchiladas with Roasted Poblano Cream Sauce

Introduction

Chile Relleno Enchiladas combine two beloved Mexican-inspired classics into one deeply satisfying dish. Imagine the smoky flavor of roasted poblano peppers, the creamy richness of melted cheese, and the comforting warmth of enchiladas baked in a flavorful sauce. This recipe delivers layers of texture and bold taste in every bite.

The first time I prepared this dish, I wanted something hearty yet distinctive for a family dinner. Roasting the poblanos until their skins blistered added incredible depth, and wrapping them inside soft tortillas with cheese created a filling that felt both rustic and indulgent. I once added a spoonful of sour cream into the sauce for extra creaminess, and it balanced the mild heat beautifully. These enchiladas are perfect for gatherings, offering a satisfying meal that feels celebratory while remaining approachable to prepare at home.

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Why You’ll Love This Recipe

This recipe offers smoky, cheesy comfort in every serving. The roasted poblano peppers provide gentle heat without overpowering the dish. The creamy enchilada sauce ties everything together, creating a rich and cohesive flavor profile. It is ideal for entertaining, meal prepping, or serving as a centerpiece for a weekend dinner. The dish can also be easily adapted to suit different spice levels and dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chile Relleno Filling

poblano peppers
Large poblano peppers are roasted and peeled to create a smoky, tender base for the filling.

monterey jack cheese
Melts smoothly and complements the mild heat of the peppers.

cream cheese
Adds creaminess and helps bind the filling together.

salt
Enhances the natural flavors of the peppers and cheese.

black pepper
Provides subtle warmth and seasoning balance.

Enchilada Base

corn tortillas
Traditional corn tortillas offer authentic flavor and hold up well to sauce.

vegetable oil
Used lightly to soften tortillas before filling and rolling.

Creamy Enchilada Sauce

butter
Forms the base for a smooth roux.

all-purpose flour
Thickens the sauce for a rich consistency.

garlic
Fresh minced garlic builds aromatic depth.

green chiles
Adds mild heat and complements the roasted poblanos.

chicken broth
Creates a savory base for the sauce.

sour cream
Introduces creaminess and a slight tang to balance the flavors.

ground cumin
Adds earthy warmth.

salt and black pepper
Essential for seasoning and flavor balance.

fresh cilantro
Provides brightness and freshness as garnish.

Directions

Preheat your oven to 375°F.

Roast the poblano peppers over an open flame or under a broiler until the skins blister and blacken. Transfer them to a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, remove seeds, and carefully slice each pepper open to create a pocket.

In a bowl, combine shredded monterey jack cheese and softened cream cheese. Season lightly with salt and black pepper. Stuff each poblano with the cheese mixture.

Lightly heat vegetable oil in a skillet. Briefly warm each corn tortilla to make it pliable. Place a stuffed poblano inside each tortilla and roll tightly. Arrange seam-side down in a greased baking dish.

For the sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for one minute to create a roux. Add garlic and cook briefly. Gradually whisk in chicken broth until smooth. Stir in green chiles, cumin, salt, and pepper. Simmer until thickened, then remove from heat and stir in sour cream.

Pour the sauce evenly over the enchiladas. Bake uncovered for 20–25 minutes until heated through and bubbly. Garnish with fresh cilantro before serving.

Equipment needed : Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe serves 4–6 people.

Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through. Add a small splash of broth if the sauce thickens too much during storage.

Variations and Customizations

Chile Relleno Enchiladas can be adapted in many ways. For added protein, include shredded chicken or seasoned ground beef inside the tortillas along with the stuffed peppers. I once added black beans for a heartier vegetarian option, and the texture worked beautifully.

If you prefer more heat, incorporate diced jalapeños into the sauce or use pepper jack cheese instead of monterey jack. For a lighter version, substitute Greek yogurt for sour cream in the sauce.

You can also experiment with red enchilada sauce for a deeper, smoky flavor. Adding a sprinkle of crumbled queso fresco on top before serving provides a pleasant salty contrast.

For a gluten-free option, use a gluten-free flour blend to prepare the sauce. The dish remains rich and satisfying with only minor adjustments.

Nutrition and Dietary Info

Below is the approximate nutritional information per serving (based on 5 servings):

Nutrient	Amount per Serving
Calories	520 kcal
Protein	19 g
Carbs	36 g
Fat	34 g
Saturated Fat	19 g
Fiber	4 g
Sugar	5 g
Sodium	780 mg

Values are estimates and may vary depending on ingredients used.

Expert Tips & Customizations

Roast Peppers Thoroughly
Proper blistering makes peeling easier and enhances smoky flavor.

Do Not Overfill
Overstuffing may cause tortillas to tear while rolling.

Whisk Sauce Continuously
Constant stirring prevents lumps and ensures a smooth texture.

Serve Fresh
These enchiladas taste best when served warm straight from the oven.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble them and refrigerate before baking. Add sauce just before cooking.

Are poblano peppers very spicy?

Poblanos are generally mild with gentle heat.

Can I freeze Chile Relleno Enchiladas?

Yes, freeze before baking for best texture results.

What cheese works best?

Monterey jack melts smoothly, but pepper jack adds extra heat.

Can I make this vegetarian?

Yes, simply use vegetable broth and avoid adding meat.

Why are my tortillas cracking?

Warming them briefly in oil makes them more pliable and easier to roll.

Conclusion

Chile Relleno Enchiladas offer a delicious fusion of smoky roasted peppers, creamy cheese filling, and rich enchilada sauce. This comforting and flavorful dish brings warmth and depth to the table, making it perfect for gatherings or special family dinners. With its versatility and bold taste, it is a recipe worth returning to again and again.

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