"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
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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
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