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 cook Baked Chiles Relleno w/Tortilla Enchilada Sauce using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Baked Chiles Relleno w/Tortilla Enchilada Sauce

It's of Chiles Relleno.
Prepare of Olive Oil.
Prepare of Vidalia Onion (diced).
Prepare of Jalapeño Pepper (diced).
It's of Salt.
Prepare of Sweet Italian Turkey Sausage (removed from casings).
It's of Anaheim Peppers.
It's of Shredded Sharp Cheddar Cheese.
Prepare of Tortilla Enchilada Sauce.
It's of Water (boiling).
It's of Dried Guajillo Peppers.
It's of Cucumber (sliced).
Prepare of Garlic.
Prepare of Honey.
It's of Tortilla Chips.
You need of Liquid Smoke.
Prepare of Rice Vinegar.
You need of Salt.

Repeat until all of your enchiladas are rolled. 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. 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?

Baked Chiles Relleno w/Tortilla Enchilada Sauce step by step

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..

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! You can use a store bought, canned enchilada sauce for this dish. 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. 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) Hatch Chile Relleno Casserole with Ranchero Sauce Hatch chiles are New Mexico's gift to the world.