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."

Ingredients

45 m {{adjustedServings}} servings 619 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

12
  1. 21 Ratings

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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....