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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.

I like to serve this casserole with Southern Cheesy Jalapeno Bacon Skillet Cornbread, Favorite Fruit Salad, and the Best Fudgy Cocoa Brownies.

Meatloaf stuffed Poblanos and Tex-Mex Cornbread Salad are another main meal your family will love.

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Enchiladas on plate with avocado

For more quick and easy recipes, check out my collection of Chicken Dinners.


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. Furthermore, you’ll like Slow Cooker Chicken Chile Relleno Soup which has similar flavors.

All the complex spicy flavors and textures will quickly make this Tex-Mex casserole a family favorite!

Mexican casserole with red sauce


  • Roma tomatoes
  • Onion – white or yellow
  • Garlic – fresh
  • Olive oil
  • Jalapeño – you can add more for a spicier sauce
  • Salt
  • Mexican oregano – or regular oregano
  • Cumin
  • Tomato bouillon – or chicken
  • Tomato paste
  • Vegetable brothor chicken broth
  • Poblano peppers
  • Chicken – rotisserie or poached
  • Cream cheese
  • Mexican blend cheese – or any cheese you prefer
  • Tortillas
  • Cilantro
  • Mexican crema – or sour cream
  • Avocado
Chile Relleno with avocado


  • 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.
peppers filled with cheese and sauce


  • 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.
Chile Rellenos


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Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Chile Relleno Enchiladas Casserole is a Mexican recipe similar to chiles relleno. Loaded with chicken, cheese & spices. Easy to make.


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
Author: Paula
5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
broiling: 10 minutes
Servings: 6 servings
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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.
    Chili Relleno Enchiladas
  • Place all the ingredients for the sauce in the blender and blend till smooth.
    Pour into a saucepan and simmer for 10 minutes.
  • Pour into a saucepan and simmer for 10 minutes.
    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. 
    Chili Relleno Enchiladas
  • Place under the broiler for 5 minutes.  Skins will get blackened and bubbled. 
    Chili Relleno Enchiladas
  • Remove and place in a ziplock bag for 5 to 10 minutes to steam. 
    Chili Relleno Enchiladas
  • Then, remove peppers one at a time and peel the skin off the peppers.
    Chili Relleno Enchiladas
  • 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.
    Chili Relleno Enchiladas
  • Combine the cream cheese, chicken, and onion together in a bowl.
    overhead: saucepan with red enchilada sauce, bowl of enchilada filling, and plate of tortillas and green chiles.
  • 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.
    ingredients for chile relleno enchilada recipe.
  • 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.
    Chili Relleno Enchiladas
  •   Pour sauce over and around the enchiladas.
    Chili Relleno Enchiladas
  • Sprinkle the cheese over the sauce and place it in the oven.
    Chili Relleno Enchiladas
  • Bake for 15-20 minutes until the cheese is melted and bubbly.
    Chili Relleno Enchiladas
  • Remove and serve with cilantro, avocado, and crema.
    Chile Relleno Enchiladas Casserole is a Mexican recipe similar to chiles relleno. Loaded with chicken, cheese & spices. Easy to make.


Calories: 630kcal | Carbohydrates: 47g | Protein: 24g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1659mg | Potassium: 817mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1898IU | Vitamin C: 80mg | Calcium: 394mg | Iron: 4mg
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  1. 5 stars
    This casserole is seriously SO GOOD! My family loved it and has been begging me to make it again!

  2. 5 stars
    Oh, score! This chile relleno enchiladas casserole is a keeper. So delicious. And I love that there is no frying involved.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!