Recipe: Tasty Baked Chiles Relleno w/Tortilla Enchilada Sauce

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.

Add the corn tortillas one at a time into the oil and cook until soft. 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. You can have Baked Chiles Relleno w/Tortilla Enchilada Sauce using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Baked Chiles Relleno w/Tortilla Enchilada Sauce

1. Prepare of Chiles Relleno.
2. You need of Olive Oil.
3. Prepare of Vidalia Onion (diced).
4. Prepare of Jalapeño Pepper (diced).
5. Prepare of Salt.
6. It's of Sweet Italian Turkey Sausage (removed from casings).
7. It's of Anaheim Peppers.
8. You need of Shredded Sharp Cheddar Cheese.
9. You need of Tortilla Enchilada Sauce.
10. Prepare of Water (boiling).
11. You need of Dried Guajillo Peppers.
12. It's of Cucumber (sliced).
13. Prepare of Garlic.
14. Prepare of Honey.
15. Prepare of Tortilla Chips.
16. Prepare of Liquid Smoke.
17. You need of Rice Vinegar.
18. Prepare of Salt.

Repeat until all of your enchiladas are rolled. 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

1. Preheat oven to 500°F..
2. 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..
3. 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..
4. 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..
5. Fill Anaheim peppers with sausage mixture until full..
6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce..
7. 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. 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. Baked Chiles Relleno w/Tortilla Enchilada Sauce Olive Oil • Vidalia Onion (diced) • Jalapeño Pepper (diced) • Salt • Sweet Italian Turkey Sausage (removed from casings) • Anaheim Peppers • Shredded Sharp Cheddar Cheese • Water (boiling) 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. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish.