Jun 29 2008
Creamy Chili Rellenos
Creamy Chili Rellenos
Ingredients
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
½ cup green chili sauce
3 - 7 oz cans Ortega green chilis, drained
2 cups Monterey Jack cheese, shredded
9 - flour tortillas
Directions
Preheat oven to 350 degrees.
In a pot, heat soup on medium heat. Add sour cream and green chili sauce and mix thoroughly. Remove from heat.
Cut each chili in half lengthwise. Place two chili halves on each tortilla along with 1/9th of the cheese and roll up. Place in a greased baking pan, seam side down. Pour the soup mixture over the top of the tortillas. Bake for 30 minutes.
Serve with Mexican rice and beans. Make packaged rice according to directions. Add a can of kidney beans, drained and rinsed. Sprinkle grated cheese over the top.
Serve with slices of tomato and avocado, placed alternately on the plate.
