Chile Relleno Enchiladas

A medium-spice, intermediate-level dish that takes 1 hour and 20 minutes to prepare, serving 6 people (2 enchiladas per serving). The recipe features roasted poblano peppers stuffed with cheese, wrapped in flash-fried corn tortillas, and baked in a roasted tomato and dried chile sauce.

Ingredients

• 6 medium Roma tomatoes (halved)
• 2 dried Ancho chiles (stems and seeds removed)
• 1 dried Guajillo chile (stem and seeds removed)
• 1 medium yellow onion (quartered)
• 4 cloves garlic (peeled)
• 2 cups vegetable or chicken broth
• 1 tbsp olive oil or vegetable oil
• 1 tsp ground cumin
• 1 tsp dried oregano (preferably Mexican oregano)
• 1 tsp salt (adjust to taste)
• ½ tsp freshly ground black pepper
• 6 large fresh Poblano peppers
• 12 oz Monterey Jack cheese (shredded or cut into long sticks)
• 4 oz Queso Oaxaca or low-moisture Mozzarella (shredded)
• ½ cup Cotija cheese (crumbled, for topping)
• 12 small corn tortillas (white or yellow)
• 2 tbsp vegetable oil (for flash-frying tortillas)
• ½ cup Mexican crema or sour cream
• ½ cup fresh cilantro (chopped)
• 1 small red onion (diced, optional)

Instructions

1. Roast the Poblano Peppers: Set your oven broiler to High. Place the poblano peppers on a baking sheet. Broil 4–6 inches from the heat source for 10–12 minutes, turning every 3–4 minutes until the skins are completely charred and blistered on all sides. Remove the peppers from the oven and transfer them immediately to a large bowl. Cover tightly with plastic wrap to trap the steam. Let rest for 15 minutes.
2. Peel, Deseed, and Stuff the Chiles: Once cool enough to handle, gently scrape off the charred outer skin using your fingers or a paper towel. Make a longitudinal slit down one side of each pepper. Gently scoop out the core and seeds, leaving the stem intact if possible. Insert roughly 2 ounces of Monterey Jack and Queso Oaxaca into each poblano. Gently press the seam closed.
3. Prepare the Roasted Sauce: While the chiles cool, rehydrate the dried Ancho and Guajillo chiles in a bowl of boiling water for 10 minutes until soft. Drain. Arrange the tomatoes, onion quarters, and garlic cloves on a baking sheet and broil for 6–8 minutes until lightly charred. Transfer the tomatoes, onions, garlic, and rehydrated chiles into a blender. Add 1 cup of broth and blend on high speed until completely smooth. Heat 1 tablespoon of oil in a skillet over medium heat. Pour in the blended sauce (it should sizzle). Add cumin, oregano, salt, black pepper, and the remaining 1 cup of broth. Simmer uncovered for 10–12 minutes until reduced and slightly thickened.
4. Prepare the Tortillas: Preheat your oven to 375°F (190°C). In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. Pass each corn tortilla through the hot oil for 5–10 seconds per side until pliable. Drain briefly on paper towels. This seals the tortilla, preventing it from turning soggy during baking.
5. Assemble the Enchiladas: Pour 1 cup of the warm enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Cut each cheese-stuffed poblano pepper in half lengthwise so you have 12 stuffed pepper portions (or keep them whole if using larger tortillas). Lay a stuffed poblano strip inside a warm tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat for all 12 tortillas. Pour the remaining enchilada sauce generously over the rolled tortillas, making sure all edges are covered.
6. Bake and Garnish: Top the enchiladas evenly with remaining shredded Monterey Jack and crumbled Cotija cheese. Bake uncovered at 375°F (190°C) for 20–25 minutes until the cheese is melted, golden, and sauce is bubbling around the edges. Remove from the oven and rest for 10 minutes. Drizzle with Mexican crema and sprinkle fresh cilantro and red onion over the top before serving.

Notes

Variations: Protein Boost – Add shredded chicken, carnitas, or seasoned ground beef inside the poblano peppers alongside the cheese. Vegetarian / Vegan – Use vegetable broth and swap dairy cheeses for plant-based meltable cheeses and vegan crema. Mild Heat – Substitute poblano peppers with mild Anaheim or Hatch green chiles. Nutritional Information (per serving): 540 kcal, 32g Total Fat, 17g Saturated Fat, 75mg Cholesterol, 890mg Sodium, 42g Total Carbohydrates, 7g Dietary Fiber, 8g Total Sugars, 22g Protein, 1,850 IU Vitamin A, 92mg Vitamin C, 520mg Calcium, 3.2mg Iron.