Chile Relleno Enchiladas
from Carolyn Dille & Susan Belsinger's The Chile Pepper Book

8 corn tortillas
8 large Anaheim, New Mexico, or poblano chiles, roasted, peeled and seeded
2 1/2 cups grated Cheddar or Monterey Jack cheese or queso fresco
1 cup sour cream
1 cup fresh or prepared salsa
4 green onions, sliced thin with some green

Oil a 9 x 13 inch baking pan. Preheat the oven to 350 degrees F..

Warm the tortillas on an ungreased hot griddle or comal so that they are pliable. Place a flattened chile across each tortilla and spread a generous handful of cheese along the chile. Roll the tortilla around the chile and cheese and place it in the baking dish. Repeat this process with the remaining tortillas.

Mix the sour cream and salsa in a small pan and heat until just warm.

Spoon the sauce evenly over the enchiladas and bake them for 15 - 20 minutes, or until hot and just starting to bubble. Serve hot, garnished with chopped green onions.

Serves 4