Baked Chiles Relleno w/Tortilla Enchilada Sauce. Fill Anaheim peppers with sausage mixture until full. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.

Pour about a cup of the enchilada sauce at the bottom of an oven-safe pan or dish (I used my cast iron pan, but a casserole dish would work just fine too). Take each tortilla and add some of the prepared cheese and chili filling to the middle, roll and place seam side down in your dish. Repeat until all of your enchiladas are rolled. You can have Baked Chiles Relleno w/Tortilla Enchilada Sauce using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Baked Chiles Relleno w/Tortilla Enchilada Sauce

Prepare of Chiles Relleno.
Prepare 1 tsp of Olive Oil.
Prepare 1/2 of Vidalia Onion (diced).
Prepare 1 large of Jalapeño Pepper (diced).
It's 1 dash of Salt.
You need 1 lb of Sweet Italian Turkey Sausage (removed from casings).
Prepare 6 medium of Anaheim Peppers.
You need 1 cup of Shredded Sharp Cheddar Cheese.
You need of Tortilla Enchilada Sauce.
You need 5 cup of Water (boiling).
You need 5 large of Dried Guajillo Peppers.
It's 1 cup of Cucumber (sliced).
You need 2 clove of Garlic.
Prepare 1 tbsp of Honey.
You need 2 cup of Tortilla Chips.
Prepare 1/2 tsp of Liquid Smoke.
You need 1 tsp of Rice Vinegar.
You need 1 1/4 tsp of Salt.

Add the corn tortillas one at a time into the oil and cook until soft. It's just baked in all it's ooey gooey goodness. Are you ready to try your hand at making Stuffed Chile Relleno Enchilada Casserole? It's a multi-step process and there's quite a bit of prep before you're ready to assemble, but it's worth it!

Baked Chiles Relleno w/Tortilla Enchilada Sauce instructions

Preheat oven to 500°F..
Cut off the tops of the Anaheim peppers and slice lengthwise down the center to create an opening on one side. Line side-by-side in a baking dish. Blind bake them at 500°F for about 10-15 minutes to help start softening..
In a medium skillet over medium heat, add olive oil, onions, jalapeño, and salt. Cook for about 5 minutes or until onions and jalapeño start to soften. Add turkey sausage and break up. Cook 7-10 minutes, stirring often until meat is no longer pink..
In a blender, add dried guajillo peppers, water, garlic, and cucumber. Let steep for 20 minutes. Once steeped, pour out all but 1 1/2 cups of the water. Add remaining sauce ingredients and blend 1-2 minutes or until smooth..
Fill Anaheim peppers with sausage mixture until full..
Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce..
Bake in a 500°F oven for 15 minutes. Top evenly with cheddar and bake for an additional 5-7 minutes, or until cheese is melted and beginning to brown..

You can use a store bought, canned enchilada sauce for this dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers. Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the enchilada sauce and half of the cheese.