This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 45 mins

Quick Chiles Rellenos Bake

Read Reviews (12)

"This is a great dish that is quick and easy and reheats well. Mild green chiles are filled with cheese, and wrapped in tortillas, then baked with a creamy enchilada sauce." — J. FORTE

Ingredients Edit and Save

Watch video tips and tricks

Chef John's Quick Cassoulet

Quick Tuna Casserole

Quick Quiche

Quick and Easy Pizza Crust

Slow Cooker Enchilada

Tater Tot Bake

Beef Enchilada Bake

Easy Chicken Parmesan Bake

Quick Chicken Piccata

All about Cream

Measuring All-Purpose Flour

Original recipe makes 6 servings Change Servings

3 (4 ounce) cans mild whole green chiles, drained (optional)
2 cups shredded Pepper Jack cheese
9 (8 inch) flour tortillas

1 (19 ounce) can enchilada sauce
1 cup sour cream
chopped fresh cilantro

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

ADVERTISE WITH US

This recipe calls for 12 ounces of canned whole green chiles. I only found the chiles in 7 oz. cans, so I used two (14 oz. total). It wasn't enough. Next time I will use at least four cans. These were easy and very tasty. I think plain monterey jack cheese would work fine.

—KRICKYR

See full review »

Most Helpful Critical Review

May 16, 2011

It really wasnt that quick to make. I would suggest putting some enchilada sauce inside the tortilla with the pepper and cheese, as well as pouring it on top of the whole dish itself.

—biggirll

See full review »

20 Ratings

See other versions of this recipe!

Feb 22, 2004

I used fresh chiles (not canned) but recipe still worked great. I would leave in the oven longer to get the fresh chiles softer. I also added an extra can of chopped green chiles to the sauce and it was very good that way.

—Quick-Dinner Sue

See full review »

Apr 26, 2006

I would consider these more of a cheese enchilada than a chiles rellenos. They are however good. I used the 10 minutes enchilada sauce recipe from this sit that I added low fat sour cream too. I also used 50% low fat pepper jack to cut back on some of the calories and low fat tortillas. You never would have known it was a lot fat dish. Very easy to make and very tasty.

—Navy_Mommy

See full review »

Jan 28, 2010

I made this recipe and it is great. I only had a 10 oz can of red enchilada sauce so mixed it with a 10 oz can of green sauce. It reheats well which is good as there are only two of us and it makes a lot! Will certainly make this one again, a good company recipe too. C Hope

—Cristie Hope

See full review »

Jan 18, 2010

These were so good! I never thought about putting a whole green chile inside of my enchiladas. I used fresh green chiles, charred them over an open flame, peeled, removed seeds and veins. I also added some shredded beef I had leftover from another recipe on this site. I just melted cheese over top of the enchiladas while baking and left the sour cream and salsa to be added on the side.

—AcaCandy

See full review »

Nov 29, 2010

I made this thought its was rally good I added string cheese with the pepper Jack my tortillas were kinda big so I also added extra fresh peppers that I broiled and pealed I did not have red enchilada sauce so I used a jar of green chile salsa I added chopped onions. After I cooked them I toped with sour cream. If your tortillas are a little stiff I put them in the microwave for 13 seconds before you add any of the peppers, that way they rolled up nice. If your are a chile rellenos fan you will love this reciepe!

—debee

See full review »

Apr 21, 2010

Very good. Just added extra cheese to the top. I could see it working well with chicken, too.

—LoveMexiFood

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Quick Chicken Enchiladas

Chiles Rellenos Pie

Chiles Rellenos Autenticos

Chiles Rellenos (Stuffed Peppers)

Quick Seafood Enchiladas

Tomato Enchilada Bake

Chicken Stuffed Chiles

Mexican Halibut Bake

Creamy Chicken Tortilla Bake

Chiles Rellenos de San Joaquin

ADVERTISE WITH US

Nutrition

Calories
619 kcal
31%

Carbohydrates
50.4 g
16%

Cholesterol
96 mg
32%

Fat
38.5 g
59%

Fiber
3.8 g
15%

Protein
18.5 g
37%

Sodium
1309 mg
52%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Chiles Rellenos Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 619
Calories from Fat: 347

% Daily Value *
Total Fat 38.5g 59 %
Saturated Fat 20.1g 100 %
Cholesterol 96mg 32 %
Sodium 1309mg 52 %
** Potassium 375mg 11 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 3.8g 15 %
Protein 18.5g 37 %
** Sugars 1.8g
Vitamin A 38 %
Vitamin C 76 %
Calcium 42 %
Iron 29 %
** Thiamin 41 %
** Niacin 39 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 59 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.