What makes Chile Relleno Enchiladas so special is their versatility. They can be as mild or as fiery as you like depending on the chiles and sauce you use. The creamy cheese filling balances beautifully with the tangy green sauce, while the tortillas soak up all those flavors to create a melt-in-your-mouth texture. Serve them hot with Mexican rice and refried beans for a complete meal, or enjoy them on their own topped with sour cream, avocado slices, and fresh cilantro. Perfect for family dinners, potlucks, or cozy weekends, these enchiladas transform a traditional favorite into an easier, oven-baked masterpiece that’s as comforting as it is unforgettable.
Ingredients:
- 8 roasted poblano or Hatch green chiles, peeled and seeded
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 2 cups cooked shredded chicken (optional)
- 8 corn or flour tortillas
- 2 cups green enchilada sauce or homemade green chile sauce
- ½ cup sour cream
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tbsp oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat oil and sauté onion and garlic until soft. Add shredded chicken (if using) and ¼ cup of the sauce. Mix and season with salt and pepper.
- Warm tortillas until pliable. Place a roasted chile and a handful of cheese (plus chicken mixture, if used) inside each tortilla. Roll tightly.
- Spread a thin layer of sauce on the bottom of a baking dish, then arrange rolled enchiladas seam-side down.
- Pour remaining sauce and sour cream evenly over the top, then sprinkle with the rest of the cheese.
- Bake uncovered for 25–30 minutes or until bubbly and golden.
- Garnish with cilantro and serve with rice, beans, or a fresh salad.
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