Chile Relleno Enchiladas Casserole (Print Version)
Layers of roasted poblanos, creamy filling, and savory sauce topped with bubbling cheese.
# Ingredients:
→ Sauce
01 -
4 medium Roma tomatoes, quartered
02 -
0.25 cup white onion, diced
03 -
1 tablespoon garlic, minced
04 -
2 tablespoons olive oil
05 -
1 medium jalapeño, halved and seeded
06 -
1 teaspoon salt
07 -
0.5 teaspoon fresh oregano
08 -
0.25 teaspoon ground cumin
09 -
1 teaspoon tomato bouillon
10 -
4 tablespoons tomato paste
11 -
2 cups vegetable broth or chicken broth
→ Enchiladas
12 -
4 medium poblano peppers, halved and seeded
13 -
0.5 medium white onion, sliced
14 -
1 cup cooked shredded chicken
15 -
8 ounces cream cheese
16 -
12 to 14 medium flour tortillas
17 -
2 cups shredded Mexican cheese blend
18 -
0.25 cup fresh cilantro, chopped
19 -
0.25 cup Mexican crema or sour cream
20 -
1 avocado, sliced
# Steps:
01 -
Preheat oven to 500°F and position the rack near the broiler.
02 -
Combine Roma tomatoes, diced onion, garlic, olive oil, jalapeño, salt, oregano, cumin, tomato bouillon, tomato paste, and broth in a blender until smooth. Transfer to a saucepan and simmer over medium heat for 10 minutes.
03 -
Arrange halved poblano peppers and sliced onions skin-side up on a parchment-lined baking sheet. Broil for approximately 5 minutes until skins are blackened and blistered.
04 -
Transfer broiled peppers to a sealed plastic bag and allow to steam for 5 to 10 minutes. Remove skins from the peppers, then slice into strips. Roughly chop the softened onions.
05 -
Reduce oven temperature to 400°F and adjust rack to the center position.
06 -
In a bowl, combine cream cheese, shredded chicken, and chopped onions until well incorporated.
07 -
Warm tortillas. Spoon the chicken mixture and several poblano strips into each tortilla, roll tightly, and arrange seam-side down in a casserole dish.
08 -
Evenly pour the prepared sauce over the filled tortillas and sprinkle with shredded Mexican cheese blend.
09 -
Bake in the preheated oven for 15 to 20 minutes, or until cheese is melted and bubbling.
10 -
Top with chopped cilantro, sliced avocado, and dollops of crema or sour cream before serving.
# Notes:
01 -
If using a gas flame, you may char the poblanos directly over an open burner before steaming to intensify the smoky flavor.