Description
Flavorful chile relleno enchiladas made with roasted poblano peppers stuffed with cheese, rolled in tortillas, and baked in a rich enchilada sauce until bubbly and golden.
Ingredients
- 6 large poblano peppers
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1/2 cup diced onion
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Roast poblano peppers over an open flame or under a broiler until charred on all sides.
- Place peppers in a covered bowl or bag for 10 minutes to steam, then peel off skins.
- Make a small slit in each pepper and remove seeds carefully.
- Stuff each pepper with shredded cheese.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of enchilada sauce in a baking dish.
- Place a stuffed pepper in each tortilla, roll gently, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with any remaining cheese.
- Bake for 20–25 minutes until heated through and cheese is melted.
- Garnish with diced onion and fresh cilantro before serving.
Notes
- Handle peppers gently to avoid tearing.
- Add cooked shredded chicken for a heartier version.
- Serve with sour cream and Mexican rice for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican