Enchilada, Chile Relleno, Rice And Beans. Recipe
Savor the vibrant flavors of our Enchilada, perfectly rolled and stuffed with your choice of savory fillings, smothered in a rich and zesty sauce. Accompanying it is a delightful chile relleno, a poblano pepper roasted to perfection and filled with creamy cheese, delivering a burst of flavor in every bite. Served alongside fluffy rice and seasoned black beans, this dish is a fiesta for your taste buds, offering a harmonious blend of textures and spices that will transport you straight to the heart of Mexico.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchilada, Chile Relleno, Rice and Beans Ingredients
Method
Preparation Directions
- 1
Prepare the Chile Rellenos
Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin. Stuff each pepper with queso fresco and set aside.
- 2
Make the Enchiladas
Preheat the oven to 350°F (175°C). In a skillet, heat olive oil over medium heat. Dip each tortilla in enchilada sauce, fill with shredded chicken, then roll and place seam side down in a baking dish. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
- 3
- 4
Cook the Chile Rellenos
In a separate skillet, heat olive oil over medium heat. Carefully place the stuffed poblano peppers in the skillet and cook until lightly browned, about 5-7 minutes.
- 5
- 6
Serve the Dish
Serve the enchiladas hot, alongside the chile rellenos, rice and beans. Garnish with chopped fresh cilantro.
