Chili Relleno Casserole with Enchilada Sauce
User Reviews
5.0
3 reviews
Excellent
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Prep Time
12 mins
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Cook Time
12 mins
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Total Time
52 mins
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Servings
12 servings
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Calories
173 kcal
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Course
Main Course
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Cuisine
American
Chili Relleno Casserole with Enchilada Sauce
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A delicious EASY and FAST tangy casserole that appeals to most everyone! Chili Relleno Casserole with Enchilada Sauce will have your family banging the table for more.
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Ingredients
For the Casserole
- cooking spray
- 4 oz cans chopped green chilis
- 1 ½ Cups shredded cheddar cheese
- 1 Cup Monterey jack cheese
- ½ Cup evaporated milk
- 2 large eggs
- 2 Tbs all purpose flour
For the Enchilada Sauce
- 1 Tbs chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon oregano
- 1 teaspoon kosher salt
- 3 Tbs all purpose flour
- 3 Tbs vegetable oil
- 2 Cups broth
- 4 oz tomato paste
Instructions
For the Casserole
- Spray a 9x9 baking dish with cooking spray and preheat the oven to 350.
- In the baking dish, spread 2 of the cans of chopped green chilis out over the bottom of the dish. Sprinkle with half of the cheddar cheese and half of the monterey jack cheese.
- In a medium sized bowl, whisk together (or use a fork to do so) 2 eggs, 2 tbs all purpose flour and ½ cup evaporated milk. Pour this over the top of the cheese and chilis mix in the baking dish.
- Bake at 350 for 40-45 minutes until the eggs are set and the cheese is bubbly and starting to brown.
For the Sauce
- In a sauce pan, toast the chili powder, cumin, garlic powder, cinnamon and oregano for about a minute to bring out the flavors.
- Add the salt and the flour and allow to toast for another 1 minute. Add the oil, broth and tomato paste and bring to a simmer. Simmer until the sauce is as thick as you prefer. (Usually about 5-10 minutes).
To serve
- Pour a bit of the sauce over the casserole and place the rest in a bowl for serving so that people may add more to theirs if they prefer.
Notes
- If you examine the photos and video of this recipe, you'll see that there are a lot of ways to dress this up! You can wrap the contents in tortilla shells (flour or corn) and then cover with cheese and sauce and bake!
- For a delicious little zip, you can use hotter chilis and then top with pats of cream cheese.
- Try roasting your own chilis (use about 4-6 depending on how much you enjoy them) and then chopping those. Be sure to remove the skins and the seeds.
- Serve this with some Pico, fresh salsa and fresh chopped cilantro for a delicious taste.
- Its fine to use store bought Enchilada Sauce -but homemade tastes better.
- Use the sharpest and best cheddar that you can find, it makes a lot of difference in this recipe.
- Feel free to substitute the monterey jack cheese with pepper jack for more spicy heat.
- I use the mild chopped green chilis for my gringo family, but if your family prefers more heat, feel free to use the medium or even the hot chopped green chilis.
- It's fine to substitute regular milk for the evaporated milk in this recipe, I have not tried milk substitutes, so I can't say if those will work or not.
- For the sauce, if you don't have oregano, italian seasoning works just as well.
- All of the spices for the sauce are ground and dried not fresh and whole.
- It is important to toast the flour before adding the other ingredients to the sauce because this helps to eliminate the raw flour taste.
- There are lots of ways to change up this recipe, let me know your favorites! Ex: use the left overs in tortilla wraps and freeze them for a fast breakfast. Add fresh garlic instead of the powder. Serve as part of your taco bar at a party. Add chorizo for a meaty kick. Etc.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
599mg
(25%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
713IU
(14%)
Vitamin C
2mg
(2%)
Calcium
215mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 599mg | 25% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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