Chile Relleno Enchiladas

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes

Recipe Intensity: Intermediate
Recipe Cost: $$

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Ingredients

For the Chile and Filling:

• 6 large poblano peppers

• 1 tablespoon olive oil

• 1 small white onion, finely chopped

• 2 cloves garlic, minced

• 4 cups (16 oz) shredded cheese (a blend of Oaxaca, Asadero, or Monterey Jack is ideal)

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

For the Enchilada Sauce:

• 2 tablespoons olive oil

• 2 tablespoons all-purpose flour

• 2 cups chicken or vegetable broth

• 1 (8 oz) can tomato sauce

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt to taste

For the Egg Topping:

• 4 large eggs, separated

• 1/4 cup all-purpose flour

• 1/4 cup milk

• 1/2 teaspoon baking powder

• Pinch of salt

Additional:

• 8-10 (6-inch) corn tortillas

• Cooking spray or extra oil

• Fresh cilantro, for garnish

• Mexican crema or sour cream, for serving

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Instructions

Step 1: Roast and Prep the Poblanos

This is the most crucial step for achieving that authentic, smoky flavor.

1. Roast: Place the poblano peppers directly over the flame of a gas stove, on a hot grill, or under the broiler. Char the skins, turning frequently with tongs, until they are blackened and blistered on all sides.

2. Steam: Immediately transfer the charred peppers to a bowl and cover it with plastic wrap or a plate. Let them steam for 15 minutes. This process loosens the skin, making it easy to peel.

3. Peel and Deseed: Once cool enough to handle, use your fingers or a paper towel to rub off the blackened skin. Don’t worry about removing every last bit—a little char adds flavor. Make a small slit down each pepper and carefully remove the seeds and veins. Chop the peeled peppers into 1/2-inch strips or chunks. Set aside.

Time: 25 minutes
Intensity: Medium (requires attention but is straightforward)

Step 2: Prepare the Filling and Sauce

1. Sauté Aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Combine Filling: In a large bowl, combine the sautéed onion and garlic, the chopped roasted poblanos, 3 cups of the shredded cheese, oregano, salt, and pepper. Mix well. This is your enchilada filling.

3. Make the Sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and tomato sauce until smooth. Stir in the cumin and smoked paprika. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Season with salt to taste. Remove from heat.

Time: 20 minutes
Intensity: Low (multi-tasking is key here)

Step 3: Assemble the Enchiladas

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Warm Tortillas: To prevent the corn tortillas from cracking, quickly warm them. You can do this by heating them one by one in a dry skillet for 15 seconds per side, or by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds.

3. Coat the Dish: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13 inch baking dish.

4. Fill and Roll: Take a warm tortilla, spoon a generous 1/3 cup of the poblano-cheese filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, packing them snugly side-by-side in the dish.

5. Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Time: 15 minutes
Intensity: Low

Step 4: Create the Fluffy Egg Topping

This is the signature “Relleno” element!

1. Whip Egg Whites: In a clean, dry bowl, use an electric mixer (or a lot of elbow grease with a whisk) to beat the 4 egg whites with a pinch of salt until stiff peaks form.

2. Combine Yolks: In a separate bowl, whisk the 4 egg yolks, 1/4 cup flour, 1/4 cup milk, and baking powder until smooth.

3. Fold Together: Gently fold the egg yolk mixture into the whipped egg whites until just combined. Be careful not to deflate the whites—this is what gives the topping its airy texture.

4. Top and Bake: Carefully spoon the fluffy egg mixture over the sauced and cheesed enchiladas, spreading it gently to cover the entire surface.

5. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the egg topping is puffed, golden brown, and set in the center.

Time: 35 minutes (10 mins active, 25 mins baking)
Intensity: Medium (folding egg whites requires a gentle touch)

Step 5: Serve and Enjoy!

1. Rest: Remove the enchiladas from the oven and let them rest for 5-10 minutes. This allows the layers to set, making them easier to serve.

2. Garnish and Serve: Garnish with fresh cilantro. Serve each portion with a drizzle of Mexican crema or a dollop of sour cream. This dish is fantastic on its own or served with a side of Mexican rice and refried beans.

Time: 10 minutes
Intensity: Low

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Nutrition Information

(Please note: The following is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: 1 Enchilada (recipe makes 6)
Calories: ~485
Total Fat: 28g

• Saturated Fat: 13g
  Cholesterol: 175mg
  Sodium: ~950mg
  Total Carbohydrates: 35g

• Dietary Fiber: 5g

• Sugars: 6g
  Protein: 22g