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Quick Chiles Rellenos Bake

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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (6)

Rate/Review | 594 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Texatini
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 617 | Total Fat: 38.4g | Cholesterol: 96mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2004 by Quick-Dinner Sue Supporting Member (Click to learn more about Supporting Membership)
I used fresh chiles (not canned) but recipe still worked great. I would leave in the oven... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2006 by Navy_Mommy 
I would consider these more of a cheese enchilada than a chiles rellenos. They are however... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by KRICKYR 
This recipe calls for 12 ounces of canned whole green chiles. I only found the chiles in 7... MORE

 
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