Chili rellenos or tortillaless enchiladas, whet ever you want to call them, they were fantastic. I wanted to eat the entire tray but I'm practicing self control.
We really just wanted to make tortillaless enchiladas and use the hatch chilis as the wrapper. We started with roasting some hatch chilis, jalapenos, onion, tomatoes, and garlic for the hatch salsa and for the main course.
Grilled up some chicken for the chili filler.
Chili filler mixed up. Cream cheese, sour cream, cheese, chicken and some other spices.
Stuffed and on the grill.
Finished after about 30 min on the grill at 325.
And plated with some queso fresco cheese and hatch chili salsa.