Chile Relleno Enchiladas

chilerellenoenchilladas.jpg

  • corn tortillas

  • 3 poblano peppers, broiled, peeled, and chopped

  • 2 cups heavy cream

  • 1 1/2 cup red enchilada sauce

  • 1 pound ground beef

  • Queso Quesadilla Mexican cheese, divided

  • 2 tbsp flour

  • 1 tbsp butter

  • cilantro, chopped

Toast tortillas in small skillet one at a time until lightly toasted. Set aside.

Wash and dry poblanos. Add to oven grates with oven on HI broil setting.

Broil until burned on all sides. Remove and place into ziplock gallon bag to steam. Let cool.

Remove from bag and peel skin and chop. Set aside.

In large saucepan, melt butter. Add poblanos and flour. Cook for a few minutes. Add heavy cream and 1 cup cheese.

Stir until melted and thick. Set aside.

Brown beef with taco seasoning.

Take corn tortilla and fill with meat and cheese sauce. Roll and place seam side down in lightly greased 9x13 inch pan.

Continue until pan is full. Drizzle rest of cheese over enchilada sauce over top.

Sprinkle with some shredded cheese and bake at 350 for 20-30 minutes or until bubbly. Add cilantro after out of oven.

Enjoy!

Amanda Weeklund