Tuesday, May 5, 2009

Chile Relleno Casserole With Enchilada Sauce

Prepared by Debbie


8 to 10 poblano chiles, roasted, seeded and peeled and stemmed
3 cups shredded Monterey jack cheese, or a mixture of colby and jack
1 can Enchilada sauce

Note: See tutorial on how to roast poblano peppers. (I will post this later).


To make casserole: Preheat the oven to 350 degrees. Stuff each chili pepper with half the cheese. In a lightly oiled casserole dish, spread a 1/4 cup of enchilada sauce on the bottom of dish. Layer the stuffed chiles on top of enchilada sauce. (You may layer the peppers with the cheese rather than stuffing each pepper). Pour remaining enchilada sauce over the peppers. Sprinkle with the remaining cheese. Bake for 30 to 35 minutes or until cheese is melted.

This is great served with Spanish Rice.

1 comment:

Faith Bokros said...

On this recipe what size can of enchilada sauce did you use.. Please let me know before I this. I wanted a recipe that used it and this one looks good but need to know what to use. Thanks