Easy Chile Rellenos Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
145 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chile Rellenos Casserole
Description
This casserole starts with peeled and seeded whole green chiles, layered with shredded Monterey Jack or pepper jack cheese and sharp cheddar in an 8x8 dish. A mixture of eggs, evaporated milk, flour, hot sauce, salt, and pepper is blended and poured over the layered chiles and cheese. Topping the casserole with green salsa and remaining cheese adds moisture and a tangy finish.
When baked at 375°F for 40 to 45 minutes, the casserole becomes bubbly and golden brown on top, yielding a creamy, custard-like texture inside with flavorful green chile pieces and melted cheese.
This dish pairs well as a comforting main or side, bringing a Southwestern flair to any meal. Using canned chiles simplifies preparation, while fresh roasted chiles add a smoky depth. Flour alternatives like almond flour can be substituted if desired.
The casserole stores well refrigerated for up to three days and freezes in portions wrapped tightly. Reheat in oven or microwave until warm throughout.
Ingredients
- 8 green chile 2 (7 ounce) cans whole green chiles, whole roasted; or
- 3/4 cup Monterey jack cheese shredded; or pepper jack cheese
- 1/2 cup cheddar cheese shredded sharp
- 2 egg whole eggs plus 1 egg white
- 1 cup evaporated milk lowfat
- hot sauce to taste
- Pinch salt kosher salt; to taste
- Pinch black pepper kosher salt; to taste
- 1/4 cup whole wheat flour or all-purpose flour
- 3/4 cup green salsa
Instructions
- Preheat oven to 375 degrees.
- In a blender or with a bowl and whisk, blend/whisk the eggs, milk, hot sauce, salt, pepper and flour until combined.
- If you’re using fresh roasted green chiles peel off the charred skin, cut of the stem and remove the seeds.
- Slice the chiles in half lengthwise and lay half of them flat in the bottom of an 8x8 casserole dish or a rectangular one similar in size.
- Add 1/3 of the cheese on top of the chiles. Repeat, by adding another layer of chiles and 1/3 of the cheese.
- Pour the egg mixture over the top.
- Top with the green salsa and the remaining cheese.
- Bake for 40 to 45 minutes or until bubbly and the top is golden brown.
Notes
- Store leftovers refrigerated for up to 3 days or freeze individual portions for up to 3 months.
- Use canned whole green chiles as a convenient alternative to roasting fresh chiles.
- Almond flour can substitute all-purpose flour to accommodate dietary preferences.
- Green salsa is preferred for authentic flavor; red salsa will not provide the same taste profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 145kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 455mg | 19% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 146mg | 15% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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