Chile Relleno Enchiladas Casserole

Chile Relleno Enchiladas Casserole brings together everything I adore about Mexican comfort food melting cheese tender chiles zesty sauce and creamy fillings all in one dish It is the perfect make ahead meal for family gatherings or a cozy Sunday dinner when you want layers of flavor and a little drama as it comes bubbling out of the oven

Everyone in my house begs for seconds whenever I make this casserole It was inspired by childhood trips to New Mexico where baked chile rellenos were a special treat I crave the combination of gooey cheese and roasted poblanos

Ingredients

• Roma tomatoes: For fresh bright flavor Look for tomatoes that feel heavy for their size and have deep red color
• White onion: Adds mellow sweetness to both sauce and filling Try to choose firm onions with papery skins
• Garlic: Gives the sauce that essential punch Freshly minced always tastes best
• Olive oil: Brings everything together Use extra virgin for the best richness
• Jalapeño: A little heat with lots of flavor Remove the seeds for mildness choose a jalapeño with smooth skin
• Salt: Enhances all the other flavors
• Fresh oregano: Lends fragrant earthy notes Use fresh herb leaves if possible
• Ground cumin: Gives warmth and depth Use recently ground for bigger aroma
• Tomato bouillon: Concentrates tomato flavor Find it in the Latin foods aisle or swap with a bouillon cube
• Tomato paste: Intensifies the sauce and adds body Look for double concentrate for best taste
• Vegetable or chicken broth: The liquid base Use homemade or a low salt store bought version
• Poblano peppers: Smoky mild and perfect for roasting Choose firm glossy chiles for easy peeling
• Cooked shredded chicken: Adds protein and heartiness Leftover rotisserie works perfectly
• Mexican cheese blend: For bubbling melty topping Choose a blend with Monterey Jack for creaminess
• Cream cheese: Makes the filling rich and velvety
• Flour tortillas: Wrapping everything up Choose medium size for easy rolling
• Fresh cilantro: Bright green herby topper
• Mexican crema or sour cream: The cooling creamy finish
• Avocado: Sliced for buttery texture Choose ripe avocados that yield to gentle pressure

Instructions

Prepare the Sauce:

Blend Roma tomatoes white onion garlic olive oil jalapeño salt oregano cumin tomato bouillon tomato paste and broth until ultra smooth Pour this mix into a saucepan Bring to a simmer over medium for ten minutes Stir often and let the sauce slightly thicken and the flavors meld

Broil the Peppers and Onions:

Heat oven to five hundred degrees Place poblano peppers skin side up and sliced white onion on a parchment lined baking sheet Broil until the chile skins blister and blacken about five minutes

Steam and Peel:

Right after broiling transfer peppers to a sealed plastic or reusable bag Steam for five to ten minutes This should loosen the skins For best results work while still warm Peel off the skins then cut peppers into strips and roughly chop onions

Mix the Filling:

In a large bowl combine softened cream cheese shredded chicken and the broiled onions until smooth and creamy Use a spatula for easy mixing

Fill the Tortillas:

Warm up the flour tortillas so they are flexible Place a scoop of filling and a few strips of roasted poblano on each tortilla Roll up tight and place in the casserole dish seam side down The tortillas should hold their shape and nestle closely together

Assemble and Top:

Pour that lush tomato sauce evenly all over the rolled tortillas Sprinkle Mexican cheese blend all over so every inch is covered

Bake:

Place casserole in a four hundred degree oven Bake fifteen to twenty minutes until cheese is golden and bubbly on the edges

Serve:

Cool for five minutes then finish with chopped cilantro dollops of crema and plenty of sliced avocado

Roasting the poblano peppers changes everything The flavor is smoky and vibrant I still remember helping my grandmother peel peppers at her kitchen table and how the aroma filled the entire house

Storage Tips

Let leftovers cool completely before covering and refrigerating for up to three days For freezer storage assemble the casserole but do not bake freeze tightly covered When ready to eat thaw in the fridge and bake as usual adding a few extra minutes

Ingredient Substitutions

If you want to go vegetarian swap shredded chicken for roasted veggies like zucchini or mushrooms Corn tortillas can replace flour for a gluten free twist Use any melty cheese like mozzarella or Oaxacan in place of the blend

Serving Suggestions

This casserole really shines with simple sides like cilantro lime rice or a bright cabbage slaw I love serving it with a pitcher of homemade aguas frescas for that celebration feeling

Cultural Context

Chile rellenos have roots in classic Mexican cuisine traditionally involving stuffed and fried peppers This casserole keeps those cozy flavors but goes for ease and big batch appeal making it a great choice for family style meals or holidays

Seasonal Adaptations

Use fresh garden tomatoes in late summer Try roasted butternut squash instead of chicken in the fall Top with quick pico de gallo when tomatoes are at their peak

Success Stories

Friends who tried this casserole have asked for the recipe after the first bite One reader told me she made it for a potluck and people scraped the pan clean It has a way of turning every meal into a little party

Freezer Meal Conversion

Assemble everything up to baking then wrap well and freeze Label with date and instructions for baking straight from frozen It is a lifesaver for busy weeknights

Every time I take a bubbling pan of this casserole out of the oven my kids race to the table It is their favorite Sunday dinner and never lasts long leftovers quickly disappear

Recipe FAQs

→ How do you roast poblano peppers?

Broil the peppers skin-side up until blackened, then steam in a bag and peel off the skins for best flavor.

→ Can this dish be prepared ahead of time?

Yes, assemble in advance and refrigerate. Bake when ready to serve for stellar results.

→ What cheese works best as a topping?

A Mexican blend melts beautifully, but Monterey Jack or cheddar are also good choices.

→ Can I make it vegetarian?

Simply replace chicken with extra vegetables or beans for a vegetarian option.

→ How do you serve this casserole?

Garnish with fresh cilantro, avocado slices, and a drizzle of crema for added freshness.

→ Is there a substitute for tomato bouillon?

You can use extra tomato paste, more broth, or a pinch of sugar and salt in place of bouillon.