Quick Chiles Rellenos Bake

• 3 (4 ounce) cans mild whole green chiles, drained (Optional)

• 2 cups shredded Pepper Jack cheese

• 9 (8 inch) flour tortillas

• 1 (19 ounce) can enchilada sauce

• 1 cup sour cream

• chopped fresh cilantro

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

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 9×13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.

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

I Made It

Nutrition Facts (per serving)

619Calories39g Fat50g Carbs19g Protein

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Nutrition FactsServings Per Recipe6Calories619% Daily Value *Total Fat39g49%Saturated Fat20g101%Cholesterol96mg32%Sodium1309mg57%Total Carbohydrate50g18%Dietary Fiber4g14%Total Sugars2gProtein19gVitamin C46mg228%Calcium332mg26%Iron3mg16%Potassium375mg8%

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