These Chile Relleno Enchiladas are a flavorful fusion of two beloved Mexican dishes: cheesy enchiladas and stuffed chile rellenos.
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Soft, lightly fried tortillas are rolled around a generous amount of cheese and roasted green chiles, then smothered in a tangy green chile sauce. Baked until bubbly and golden, these enchiladas are a perfect balance of savory, spicy, and cheesy goodness. Top each serving with a fried egg for a deliciously satisfying meal.
It’s a comforting dish that’s sure to please everyone at the table!
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Why You’ll Love This Recipe:
Cheesy, Flavorful Layers: The combination of melted cheese, roasted green chiles, and tangy green chile sauce creates a rich, indulgent flavor that’s hard to resist. Each bite offers a perfect balance of creamy cheese and smoky, slightly spicy chiles.
Unique Twist on Classics: This dish brings together the best of both enchiladas and chile rellenos, so it’s a fun and creative way to enjoy two beloved Mexican dishes in one.
Comforting and Hearty: The layers of cheese, tortillas, and hearty chiles make this a satisfying meal that feels like a warm hug. It’s perfect for family gatherings, cozy dinners, or any occasion where comfort food is a must.
Customizable: You can easily make this recipe your own by adding meats like shredded chicken or beef between the layers or adjusting the spice level to your taste with more or less green chile. The fried egg topping adds an extra special touch, too!
Make-Ahead Friendly: The recipe can be assembled in advance, making it a convenient choice for busy days when you need a delicious meal ready to go. Simply bake it when you’re ready to eat.
Vegetarian-Friendly: With just cheese and roasted chiles, this dish is perfect for vegetarians but still hearty and satisfying for everyone, making it great for a variety of dietary preferences.
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Key Ingredients:
White Corn Tortillas – Lightly fried tortillas that form the base of the enchiladas, providing a soft yet slightly crispy texture.
Roasted Green Chiles – The star ingredient, adding smoky, earthy flavors to the dish. These are stuffed with cheese and layered between the tortillas for extra flavor.
Cheese – A combination of shredded cheese, such as cheddar, Monterey Jack, or Oaxaca, that fills the tortillas and stuffed chiles, melting beautifully during baking.
Green Chile Sauce – A flavorful sauce made from blended roasted green chiles, onion, garlic, and salt, poured over the enchiladas for added depth and moisture.
Fried Eggs (optional) – A classic topping for extra richness and flavor, adding a satisfying touch when served on top of each portion.
Chile Relleno Enchiladas
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Ingredients:
12 white corn tortillas (lightly fried)
6-8 large green chiles (roasted, peeled, and seeds removed)
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
For the Green Chile Sauce:
2 cups roasted green chiles (about 6-8)
1 medium onion, chopped
2 cloves garlic, minced
1 tsp salt (to taste)
1 cup water or chicken broth
For Topping:
Additional shredded cheese (about 1-2 cups, for topping)
Optional: 2 fried eggs (to top each serving)
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Instructions:
Roast the Green Chiles:
Roast the green chiles over an open flame (or use the broiler) until the skins are blackened. Place them in a paper bag or bowl covered with a towel to steam, then peel off the skins. Remove the stems and seeds.
Prepare the Green Chile Sauce:
In a blender, combine 2 cups of roasted green chiles, chopped onion, minced garlic, salt, and water (or chicken broth). Blend until smooth. Taste and adjust the seasoning as needed. You can add a bit more salt or a splash of lime juice for a zesty finish.
Fry the Tortillas:
Lightly fry the tortillas in a hot skillet with a little oil, just until softened but not crispy. Drain on paper towels.
Assemble the Enchiladas:
On each fried tortilla, place a generous amount of shredded cheese. Roll them up tightly and place them in a baking dish, seam side down. In between each rolled tortilla, stuff a whole roasted green chile that’s been filled with more cheese.
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Top and Bake:
Pour the green chile sauce over the enchiladas, covering them completely. Sprinkle additional shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the cheese is melted and bubbly and the sauce is slightly thickened.
Serve:
Once baked, remove the enchiladas from the oven. For a special touch, top each serving with a fried egg. Serve with a side of rice, beans, or your favorite Mexican sides.
