Rating: 4.22 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

619 calories; protein 18.5g; carbohydrates 50.4g; fat 38.5g; cholesterol 96.4mg; sodium 1308.6mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 4 stars
01/17/2006
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
05/16/2011
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. Read More
(5)
23 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/16/2006
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. Read More
(18)
Rating: 5 stars
02/22/2004
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. Read More
(14)
Rating: 4 stars
04/26/2006
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. Read More
(14)
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Rating: 5 stars
01/28/2010
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 Read More
(6)
Rating: 5 stars
07/21/2011
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. Read More
(6)
Rating: 5 stars
01/18/2010
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. Read More
(5)
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Rating: 3 stars
05/16/2011
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. Read More
(5)
Rating: 4 stars
04/21/2010
Very good. Just added extra cheese to the top. I could see it working well with chicken too. Read More
(4)
Rating: 5 stars
11/29/2010
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! Read More
(4)