Get ready to tantalize your taste buds with these irresistible Chile Relleno Enchiladas! Stuffed with charred poblano peppers and gooey jack cheese, then smothered in a rich tomato sauce, these enchiladas are a delightful fusion of flavors and textures. Whether you’re craving a comforting dinner or planning a festive meal, these enchiladas are sure to be a hit with family and friends. Prepare to embark on a culinary journey through the vibrant streets of Mexico with every bite of these flavorful enchiladas!
In our home, Chile Relleno Enchiladas have become a beloved tradition, bringing together the warmth of family and the flavors of Mexico. It all started when we stumbled upon a bustling street market during our travels, where the air was filled with the enticing aroma of charred peppers and spicy sauces. Inspired by the vibrant colors and bold flavors, we set out to recreate the magic in our own kitchen. As we roasted the poblano peppers to perfection and simmered the tomato sauce with fragrant spices, our anticipation grew. When the enchiladas emerged from the oven, bubbling with melted cheese and smothered in savory sauce, we knew we had created something truly special. Now, every time we gather around the table to enjoy these enchiladas, we’re reminded of the joy of cooking together and the memories we’ve created along the way.
Why This Chile Relleno Enchiladas Recipe Shines: Why This Chile Relleno Enchiladas Recipe Shines:
- Charred Poblano Peppers: The smoky flavor of roasted poblano peppers adds depth and complexity to these enchiladas, creating a tantalizing taste experience.
- Gooey Jack Cheese: Melting jack cheese combines with the peppers to create a creamy and indulgent filling that’s sure to satisfy cheese lovers.
- Rich Tomato Sauce: A homemade tomato sauce, infused with the flavors of onion, garlic, and bay leaf, brings a burst of freshness and tanginess to every bite.
- Soft Corn Tortillas: Softened in vegetable oil, corn tortillas provide the perfect vehicle for holding the flavorful filling and sauce.
- Easy Preparation: With simple steps and readily available ingredients, these enchiladas are easy to make and perfect for weeknight dinners or special occasions.
- Customizable Garnishes: Top your enchiladas with sour cream, crumbled queso fresco, and fresh cilantro for a burst of freshness and added flavor.
Ingredients:
- 2 large poblano peppers
- 8 oz shredded jack cheese
- 3 medium tomatoes
- 1/4 large white onion
- 3 garlic cloves
- 1 bay leaf
- Salt and pepper
- 6 corn tortillas
- 2 tbsp vegetable oil
Preparation:
- Preheat your oven to 400°F (200°C).
- Place poblano peppers on a foil-lined baking sheet and broil for 10-15 minutes, flipping once, until charred on all sides. Transfer peppers to a ziplock bag or wrap them in a damp kitchen towel and allow them to steam for 10 minutes. Peel off the skin, remove seeds and stem, and dice peppers into small pieces. Mix diced peppers with shredded jack cheese.
- Blend tomatoes, onion, and garlic in a blender until smooth. Heat a small amount of vegetable oil in a saucepan over medium heat. Add the tomato mixture, salt, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Heat 2 tbsp of vegetable oil in a skillet over medium heat. Pour about 1/3 cup of the tomato sauce into the bottom of an oven-safe dish.
- Dip each corn tortilla into the hot oil for 15-20 seconds per side until soft. Place tortillas in the sauced dish and spoon about 1/2 cup of the pepper and cheese mixture onto each tortilla. Roll up and place seam side down in the dish. Continue with remaining tortillas.
- Reserve about 1/3 cup of the cheese mixture to sprinkle on top of the enchiladas. Pour the remaining tomato sauce over the enchiladas and sprinkle reserved cheese down the middle.
- Bake uncovered in the preheated oven for 15 minutes until cheese is melted and bubbly.
- Serve hot, garnished with sour cream, crumbled queso fresco, and fresh cilantro, if desired. Enjoy the fiesta of flavors in every bite!
Notes:
- Adjust the spice level by adding more or less chili peppers to the tomato sauce.
- Customize your enchiladas with your favorite toppings such as avocado slices or diced jalapenos.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
