Oven-Baked Chile Rellenos with Cheese and Enchilada Sauce Recipe
Delicious and family-friendly baked chile rellenos featuring roasted poblano peppers stuffed with cheesy goodness and optionally meat, all baked in enchilada sauce for a lighter, less greasy alternative to the traditional fried version. Perfect for meal prep and bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Peppers and Stuffing
- 4 large poblano peppers
- 2 cups shredded Monterey Jack or Oaxaca cheese
- Optional: cooked ground beef or shredded chicken for stuffing
Batter and Seasoning
- 4 eggs
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
Sauce and Garnishes
- 1 cup enchilada sauce (red or green)
- Optional garnish: cilantro, sour cream, diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the peppers.
- Roast Peppers: Place the poblano peppers on a baking sheet and roast them for 10–12 minutes, flipping once midway, until their skins blister evenly.
- Steam and Peel: Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Then peel off as much skin as possible without damaging the peppers.
- Prepare Peppers: Make a slit down each pepper and carefully remove the seeds to create space for the filling.
- Stuff Peppers: Fill each pepper generously with shredded cheese and cooked meat if using.
- Make Batter: In a bowl, whisk together the eggs, flour, salt, and pepper until the mixture is smooth and well combined.
- Layer Sauce: Pour a thin layer of enchilada sauce into the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Dish: Place the stuffed peppers in the baking dish and pour the egg batter evenly over the top.
- Add Cheese Topping: Sprinkle the remaining cheese over the batter-covered peppers.
- Bake: Bake in the preheated oven for 25–30 minutes until the batter is puffed and golden brown.
- Serve: Allow to cool slightly, then serve with extra enchilada sauce and optional garnishes like cilantro, sour cream, and diced tomatoes.
Notes
- Roasting and steaming the peppers makes peeling easier and reduces bitterness.
- Using oven-baking instead of frying gives this dish a lighter, healthier profile.
- For extra protein, add cooked ground beef or shredded chicken to the filling.
- Serve with fresh garnishes to add a vibrant freshness to the dish.
- Can be made ahead and reheated; flavor improves as it sits.
Keywords: baked chile rellenos, poblano peppers, Mexican recipe, cheesy stuffed peppers, enchilada sauce, oven baked, family-friendly dinner
