Quick Chiles Rellenos Bake

Quick Chiles Rellenos Bake

12
J. FORTE 0

"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."
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Ingredients

45 m servings 619 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1309 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

12
  1. 21 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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.

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. ...

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 a...

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 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 ma...

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.

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...

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 f...

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 enc...

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