Quick Chiles Rellenos Bake

Cinco de Mayo - World Cuisine

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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Quick Chiles Rellenos Bake

Ingredients

3 (4 ounce) cans mild whole green chiles

drained

2 cups shredded Pepper Jack cheese

9 (8 inch) flour tortillas

1 (19 ounce) can enchilada sauce

1 cup sour cream

chopped fresh cilantro

Corn Dip

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake in preheated oven for 30 minutes or until bubbly and heated through. Garnish with cilantro.

Nutritional Information

Quick Chiles Rellenos Bake

Servings Per Recipe:6

Calories: 619.4

% Daily Value *

Protein: 18.5g 37%

Carbohydrates: 50.4g 16%

Dietary Fiber: 3.8g 15%

Sugars: 1.8g

Fat: 38.5g 59%

Saturated Fat: 20.1g 100%

Cholesterol: 96.4mg 32%

Vitamin A Iu: 1897.7IU 38%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.2mg 11%

Vitamin C: 45.6mg 76%

Folate: 106.3mcg 27%

Calcium: 332.4mg 33%

Iron: 2.9mg 16%

Magnesium: 38.3mg 14%

Potassium: 375.4mg 11%

Sodium: 1308.6mg 52%

Thiamin: 0.4mg 42%

Calories From Fat: 346.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.