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
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 9x13 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.