Recipe by J. FORTE
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (4 ounce) cans
mild whole green chiles, drained
shredded Pepper Jack cheese
9 (8 inch)
1 (19 ounce) can
chopped fresh cilantro
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.
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.
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.
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.
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
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.
Made this recipe for my co-worker's birthday. My family wanted me to leave it home for them as they were my taste testers. Delicious! I guess I am going to be making it again tonigth for my family. The only change I made was to add some ground beef cooked with onions and chile powder.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chiles Rellenos Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 347
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
High-protein, low-calorie dish with Mexican-inspired flavors.
See a simple, shortcut version of cheesy chile rellenos.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.