Chiles Rellenos Enchiladas Recipe
This is a knockoff recipe of a restaurant called Mario's, who has a similar item on their menu.
Use any filling for the enchiladas and sauce that will pair with the cheese rellenos you roll into the enchiladas.
Ingredients
- 2 poblanos roasted, seeded and stemmed.
- 2 1/2 cups cheddar or other cheese, divided
- 3 oz. cream cheese (small package)
- One recipe from the following:
- Spicy Chicken Filling
- Tex- Mex Shredded Brisket Filling
- Crockpot Pulled Pork
- One recipe from the following:
- Spanish Sauce
- Chile Colorado
- Tex-Mex Red Chile Gravy
- Anaheim Salsa Verde
- Poblano Cream Sauce
- Salsa Ranchera
- 12 flour tortillas, small fajita size, warmed
Directions
- Heat oven to 350 degrees
- Combine 1 1/2 cups cheese with cream cheese.
- Add this to filling of choice.
- Cut the roasted poblanos into 12 strips.
- Dip a totilla in sauce, place some filling in it, lay a poblano strip on it, top that with the cheese mix, roll it up and place it seam side down in a baking pan. Repeat process.
- Top enchiladas with remaining sauce and rest of cheese.
- Bake 20 minutes.
- Serve with rice and beans.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 203 | 75% |
| Total Fat 23.08g | 29% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 387mg | 16% |
| Potassium 73mg | 2% |
| Total Carbs 1.28g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.74g | 0% |
| Protein 14.54g | 23% |
