Quick Chiles Rellenos Bake12 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by J. FORTE
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.
Amount Per Serving (6 total)
- 619 cal
- 38.5 g
- 50.4 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 ..." See morewere easy and very tasty. I think plain monterey jack cheese would work fine."
"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 ..." See morewas 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 al..." See moreso 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."
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