Here’s a delicious, cheesy, comforting recipe for Chile Relleno Enchiladas — all the flavor of classic chile rellenos without the frying!

🌶️ Chile Relleno Enchiladas

Ingredients (Serves 4–6)

For the Enchiladas

• 8–10 corn tortillas (or flour if you prefer)
• 1 can (7–8 oz) whole green chiles or 4–5 roasted poblano peppers, seeded and sliced
• 2 cups shredded Monterey Jack (or a mix of Jack + cheddar)
• 1 cup crumbled queso fresco (optional but traditional)
• 1 small onion, diced
• 1–2 cloves garlic, minced

For the Sauce

• 2 tbsp butter
• 2 tbsp flour
• 1 ½ cups milk
• 1 cup salsa verde (or mild green enchilada sauce)
• 1 small can (4 oz) diced green chiles
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder

For Topping

• Sour cream
• Cilantro
• Extra cheese

🧀 Instructions

1. Make the Green Chile Sauce

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and whisk 1 minute to form a roux.
3. Slowly whisk in the milk until smooth.
4. Add:
   • salsa verde
   • diced green chiles
   • cumin
   • salt & pepper
   • garlic powder
5. Simmer 3–5 minutes until slightly thickened.
6. Remove from heat and set aside.

2. Prepare the Filling

• Mix together:
  • shredded Monterey Jack
  • queso fresco (if using)
  • onions
  • garlic
• Slice whole green chiles or roasted poblanos into strips.

3. Soften the Tortillas

You can:

• Warm them in a skillet,
• Steam them, or
• Microwave with a damp towel for 30 seconds.

This keeps them from cracking when you roll them.

4. Assemble

1. Spread a thin layer of the green sauce on the bottom of a baking dish.
2. Take each tortilla and fill with:
   • chile strips
   • cheese mixture
3. Roll and place seam-side down in the dish.

5. Pour & Bake

• Pour the remaining green sauce over the enchiladas.
• Top with extra cheese.
• Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden.

6. Serve

Top with:

• sour cream
• cilantro
• chopped onions
• more queso fresco
• avocado slices (optional)

✨ Variations

• Add chicken: mix in shredded chicken with the cheese.
• Spicy version: use Hatch green chiles or add jalapeños.
• Creamier version: replace ½ cup milk with Mexican crema.
• Vegetarian boost: add sautéed zucchini or corn.

If you want, I can also give you a Tex-Mex style, low-carb, or authentic roasted poblano version!