Chile Relleno Enchiladas

Ingredients:

Enchiladas

• 8 flour or corn tortillas
• 6 roasted green chiles, peeled and seeded
• 2 cups shredded Monterey Jack or cheddar cheese

Green Chile Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups chicken or vegetable broth
• 1 cup roasted green chiles, chopped
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• ½ cup sour cream (optional)

Optional Toppings

• Extra shredded cheese
• Fresh cilantro
• Sliced jalapeños
• Diced onion

Instructions:

Make the Green Chile Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Slowly whisk in the broth until smooth.
4. Stir in chopped green chiles, cumin, garlic powder, salt, and pepper.
5. Simmer for 5–7 minutes, until slightly thickened.
6. Remove from heat and stir in sour cream, if using.

Assemble the Enchiladas

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Lay roasted chiles flat and fill each with shredded cheese.
4. Roll each chile inside a tortilla and place seam-side down in the baking dish.

Bake

1. Pour the green chile sauce evenly over the enchiladas.
2. Sprinkle with additional cheese if desired.
3. Cover with foil and bake for 20 minutes.
4. Uncover and bake an additional 10–15 minutes, until bubbly and lightly golden.

Serving Suggestions

Serve with Mexican rice, refried beans, or a simple avocado salad. A drizzle of sour cream or crema on top adds extra richness.

Variations

• Add heat with jalapeños or a pinch of cayenne
• Add shredded chicken for a heartier version
• Skip tortillas and layer ingredients casserole-style for a low-carb option