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We hope you got insight from reading it, now let’s go back to baked chiles relleno w/tortilla enchilada sauce recipe. To make baked chiles relleno w/tortilla enchilada sauce you only need 18 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Take Chiles Relleno
2. Get 1 tsp Olive Oil
3. Take 1/2 Vidalia Onion (diced)
4. Take 1 large Jalapeño Pepper (diced)
5. Use 1 dash Salt
6. You need 1 lb Sweet Italian Turkey Sausage (removed from casings)
7. Take 6 medium Anaheim Peppers
8. Take 1 cup Shredded Sharp Cheddar Cheese
9. Prepare Tortilla Enchilada Sauce
10. Use 5 cup Water (boiling)
11. Prepare 5 large Dried Guajillo Peppers
12. Take 1 cup Cucumber (sliced)
13. You need 2 clove Garlic
14. Use 1 tbsp Honey
15. Use 2 cup Tortilla Chips
16. Provide 1/2 tsp Liquid Smoke
17. Get 1 tsp Rice Vinegar
18. Prepare 1 1/4 tsp Salt

Instructions to make Baked Chiles Relleno w/Tortilla Enchilada Sauce:

1. Preheat oven to 500°F.
2. 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.
3. 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.
4. 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.
5. Fill Anaheim peppers with sausage mixture until full.
6. Pass the sauce through a strainer to remove bits of unblended pepper and tortilla chips. Top filled peppers evenly with sauce.
7. 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.

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