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The Anti-Chicken Fingers Movement – Rocky Mountain Enchiladas & Chili Rellenos

Rocky Mountain Enchiladas & Chili Rellenos
Please note: our rellenos busted open…but still delicioso!
This is one of those recipes that has been handed down only through experience.  My husband learned from his mother, watching her make this since he was about 8 yo; years later he taught me.  I finally took the time to write it down.  When Zac first made it for me, it was probably in our first month of dating.  I remember asking him for sour cream and he looked at me as if I had asked for ketchup for a steak dinner.  He explained that it simply didn’t need it.  That night I realized he was right, and ten years later I haven’t found the need to supplement this recipe.  You may, however. 
It’s a little bit of work, but once you get used to it, you get a system down.  Let me tell you, it is well worth it.  This meal is far more delicious than many enchilada/chili relleno meals I’ve had at some Mexican restaurants.  It is fried, but you know what’s going into it.  There really isn’t making the rellenos healthier, but I would imagine you’d do just fine without frying the tortillas for the enchiladas. 
Bon appetite!
J Leah
Rocky Mountain Enchiladas & Chili Rellenos
  • 12 corn tortillas
  • 20 oz. enchilada sauce (medium)
  • 1 lb. ground beef
  • Green onions
  • 8 oz. cheddar cheese
  • 4.25 oz. can whole green chiles
  • 1 c. flour
  • 1 egg
  • 8 oz. Monterey Jack cheese
  • Shortening
Heat oven to 350.  Spray cooking sheet with cooking spray.  Brown ground beef.  Chop scallions and add to ground beef.  In an 8” skillet, melt ½ – 1 cup of Crisco until it is about 1” deep.  On medium-high heat, fry each corn tortilla for about 15 seconds on each side until golden but still pliable enough to roll.  Place on a paper towel to absorb grease.   Shred cheese.  Take one tortilla, layer a spoonful of beef and sprinkle cheese on top of beef.  Roll tortilla tightly and place on baking sheet.  Chop green onions and reserve on side with remainder of shredded cheddar cheese.  Simmer enchilada sauce in small pot on stovetop.
While enchiladas are baking, slice Monterey Jack cheese into ½” slices.  Carefully take chiles out of can (they tear easily) and chop tip off of each chili.  Slide one slice of cheese into each chili.  In an 8” skillet, melt ½ – 1 cup of shortening until it is about 1” deep.  Beat one egg in a small bowl.  Pour flour in another.  Dip each chili in egg, then coat with flour.  Place in grease until fried golden, turning once to fry evenly.
Sprinkle enchiladas with green onions and shredded cheese; spoon enchilada sauce on top.  Serve with chili rellenos.
p.s. It makes for serious leftovers for your husband to take to work the following day (a.k.a. his coworkers will have yet another illustration of just how fabulous you really are!)

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  1. Leah

    September 8, 2011 at 5:00 pm

    Dana, I’d try using an olive oil spray. Heat to medium, spray your pan, then heat tortilla til it puffs up (20 secs?). In fact, I do believe we’ll try it that way next! 🙂 Let us know how it turns out!!! And what Lucy adds to make it even better. 😉

  2. Dana

    September 8, 2011 at 6:45 am

    Can you use something besides shortening for the frying? Looks and sounds delicious!

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