Description
This chili relleno casserole is a simple and flavorful dish inspired by the classic flavors of chile rellenos. Perfect for a quick weeknight meal or for entertaining guests, it offers all the deliciousness of traditional chile rellenos in a convenient casserole form.
Ingredients
Casserole:
- cooking spray
- 2 (7 ounce) cans whole poblano peppers, drained (see note)
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 2 large eggs (see note)
- 1 (5 ounce) can evaporated milk
- 2 tablespoons all-purpose flour
- ½ cup milk, or as needed
- 1 (8 ounce) can enchilada sauce or tomato sauce
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray.
- Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
- Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
- Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
- Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
- Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
- Serve and enjoy!
Notes
- You can use fresh roasted poblano peppers or canned whole green chile peppers if you can’t find canned poblano peppers.
- The video version of this recipe uses 3 eggs and an extra egg yolk for added richness.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 8g
- Sodium: 915mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 141mg
