Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
Heat oil in a large skillet
over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 degrees F oven.
Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter
and top with sauce and sour cream, if desired.
To save time, use canned whole green chiles instead of prepping your own.
Fat, total (g)
sat. fat (g)
Percent Daily Values are based on a 2,000 calorie diet