Chile Relleno Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a mixing bowl, combine 1 cup of the shredded cheese, sour cream, cumin, garlic powder, salt, and black pepper.
3. Lay a tortilla flat and place a roasted green chile on top. Add a spoonful of the cheese mixture and the meat, if using, then roll tightly.
4. Place the rolled tortilla seam-side down in the prepared baking dish and repeat with the remaining tortillas.
5. Pour the green chile enchilada sauce evenly over the rolled enchiladas.
6. Sprinkle the remaining cheese evenly over the top.
7. Bake for 30 to 35 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
8. Garnish with fresh cilantro before serving.

Variations

• Add sliced mushrooms or sautéed onions to the filling for extra flavor.
• Use pepper jack cheese for a spicier kick.
• Swap green chile sauce for enchilada verde or tomatillo sauce.
• Make it vegetarian by skipping the meat and adding black beans.

Tips

• Warm tortillas slightly before filling to prevent tearing.
• Use freshly roasted chiles for the best flavor, but canned roasted chiles work well in a pinch.
• Let the enchiladas rest for a few minutes after baking for easier serving.
• Mixing a little roasted tomatillo salsa into the sauce adds extra smoky depth.