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+ servings

Chile Relleno Chicken Enchiladas

Two of my favorite in one recipe, chile relleno and enchiladas!
Course Main Course
Cuisine Mexican
Servings 4 Servings


  • 2 tablespoons olive oil
  • 1/2 cup onions diced
  • 2 cloves garlic minced
  • 2 pickled jalapeños minced
  • 3 Roma tomatoes chopped (about 2½ cups)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chile ancho powder or any mild chili powder
  • 1/2 teaspoon pepper
  • Salt to taste
  • cups chicken broth
  • 2 to 3 tablespoons of the brine from pickled jalapeños
  • 1/2 cup frozen peas and carrots optional
  • 4 cups chicken cooked and shredded finely
  • 12 roasted and peeled Anaheim or New Mexico green peppers I took a little help from the store and purchased them in a can, can’t always find fresh ones where I live!
  • For the Salsa Verde:
  • 2 pounds tomatillos
  • 4 chile serrano sliced
  • 2 cloves garlic sliced
  • Handful of chopped cilantro chopped
  • 1/2 teaspoon cumin
  • Salt to taste

You Will Also Need

  • 12 corn tortillas Olive oil for brushing corn tortillas 2 cups shredded cheese of choice (I used jack cheese)Garnishes: Diced onions, optional Sliced serrano peppers Chopped cilantro Shredded lettuce Diced tomato Lime wedges*Sour cream or Mexican crema


  • Diced onions, optional Sliced serrano peppers Chopped cilantro Shredded lettuce Diced tomato Lime wedges*Sour cream or Mexican crema


  • Heat 2 tablespoons of oil to medium heat. Add the onions, garlic and pickled jalapeños and cook for 3 to 4 minutes. In the blender, add the tomatoes, cumin, oregano, chile ancho powder, pepper, pinch of salt, chicken broth and brine from jalapeños. Blend on high until smooth, taste for salt. 
  • Add the tomato mixture to the pan with onions. Bring to a boil, reduce heat, add chicken, peas and carrots. Cook at a low simmer until most of the broth reduces, about 20 minutes. Taste for salt and set aside.
  • Peel and wash the tomatillos. Transfer them to a pot and cover with water. Bring to a boil reduce heat and cook for 10 minutes. Drain and transfer them to blender. Add chile serrano, garlic, cilantro, cumin and 1 teaspoon of salt. Blend on high until smooth, set asid
  • Preheat oven to 350ºF. Add 1 cup of salsa verde to the bottom of a baking dish (9×13) and spread out evenly, set aside. Heat a large griddle pan to medium heat. Brush the corn tortillas with olive oil on both sides. Heat the tortillas for a minute per side or until you get some light golden spots. Stack the tortillas onto a plate as you heat them.
  • Fill each pepper with just enough chicken filling so it still closes, do not over-fill. Wrap one tortilla around each chile relleno as tight as you can and transfer them, seam-side down to the baking pan with salsa verde. Cover the enchiladas with just enough salsa verde to cover, add cheese and bake in preheated oven just until cheese melts. Garnish with any leftover salsa and any or all of the garnishes listed.  Serve with your favorite rice.