Super easy to make, Chile Relleno Enchiladas Casserole is a twist on the popular Mexican dish, Chiles Relleno. It’s loaded with flavor, and although it has quite a few ingredients, it comes together quickly.
For more quick and easy recipes, check out my collection of Chicken Dinners.
CHILE RELLENO ENCHILADAS CASSEROLE
Chiles Relleno is an authentic Mexican recipe made with lightly fried spicy peppers, filled with queso, coated in a slightly crispy coating, and served with warm ranchero salsa.
I use the same ingredients put together in a slightly different way. Roasted poblanos, chicken, and cheese are rolled into these enchiladas. Rich homemade sauce is poured over the enchiladas and everything is covered with cheese before it’s baked.
I’ve made a breakfast Poblano Pepper Chili Relleno that you’ve got to check out if you haven’t already made it. My kids love it.
All the complex spicy flavors and textures will quickly make this Tex-Mex casserole a family favorite!
WHAT DO I NEED TO GET STARTED?
- Roma tomatoes
- Onion – white or yellow
- Garlic – fresh
- Olive oil
- Jalapeño – you can add more for a spicier sauce
- Mexican oregano – or regular oregano
- Tomato bouillon – or chicken
- Tomato paste
- Vegetable broth – or chicken broth
- Poblano peppers
- Chicken – rotisserie or poached
- Cream cheese
- Mexican blend cheese – or any cheese you prefer
- Mexican crema – or sour cream
- Make an extra batch. You’ll wish you had some you could pull out of the freezer!
- To roast poblanos, you can rinse, leave them whole and place them on a pan directly under the broiler, or cut them in half, remove the seeds and stem, and lay skin side up on a pan. Place under the broiler for 5 minutes or until bubbled and blackened. Remove and place in a ziplock bag for 10 minutes to steam. Remove one pepper at a time and take the blackened skin off the pepper.
- This sauce is not spicy, so you may wish to add more peppers to spice it up.
HOW DO I STORAGE LEFTOVER CHILE RELLENO ENCHILADA CASSEROLE?
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze in an airtight container for up to 3 months.
- You can freeze individual portions for easier warming.
- Warm in the microwave or oven.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Click the photo for the recipe
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- You can also find great recipes at Recipe Index
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
CHILE RELLENO ENCHILADAS CASSEROLE
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- 4 medium Roma tomatoes quartered
- ¼ cup onion diced
- 1 tablespoon garlic minced
- 2 tablespoons olive oil
- 1 medium jalapeño halved and seeds removed
- 1 teaspoon salt
- ½ teaspoon Mexican oregano
- ¼ teaspoon cumin
- 1 teaspoon tomato bouillon
- 4 tablespoons tomato paste
- 2 cups vegetable broth or chicken
- 4 medium poblano peppers halved and seeded
- ½ medium onion cut into 1-inch slices
- 1 cup chicken warmed, cooked and shredded
- 8 ounce block cream cheese
- 12-14 medium tortillas
- 2 cups Mexican cheese blend
- 1/4 cup cilantro chopped
- 1/4 cup Mexican crema or sour cream
- 1 medium avocado sliced
- Move an oven rack to the top of the oven under the broiler. Preheat the oven to 500°F.
- Place all the ingredients for the sauce in the blender and blend till smooth.
- Pour into a saucepan and simmer for 10 minutes.
- While the sauce is simmering, place the sliced onions and peppers, skin side up on a parchment-lined pan.
- Place under the broiler for 5 minutes. Skins will get blackened and bubbled.
- Remove and place in a ziplock bag for 5 to 10 minutes to steam.
- Then, remove peppers one at a time and peel the skin off the peppers.
- Lower the rack to the middle of the oven. Turn the oven down to 400°. Cut the peppers into thin strips and dice the onions a bit.
- Combine the cream cheese, chicken, and onion together in a bowl.
- Warm the tortillas in a ziplock bag in the microwave or heat on the stove in a pan. Remove one tortilla at a time, keeping the others warm, add a large spoon of chicken down the middle of the tortilla. Add a couple of peppers to the tortillas.
- Roll up the tortillas around the filling and place them in a 2-quart casserole dish or a 9×13 inch pan. Repeat filling and rolling the enchiladas until the pan is full.
- Pour sauce over and around the enchiladas.
- Sprinkle the cheese over the sauce and place it in the oven.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove and serve with cilantro, avocado, and crema.