Description
This Chile Relleno Casserole combines roasted chilies, melted cheese, and a savory egg mixture baked to golden perfection. A fuss-free twist on the classic Mexican dish, perfect for busy nights or gatherings!
Ingredients
Scale
- 6 whole canned green chilies, drained and patted dry
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 4 large eggs
- 1 cup evaporated milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup green enchilada sauce (optional for topping)
- 1/2 lb cooked ground beef or chorizo
- 1/2 cup sautéed onions
- 1/2 cup diced tomatoes
Instructions
- Prep Chilies: Preheat your oven to 350°F (175°C). Drain canned green chilies, pat them dry, and lay them flat in a greased 9×13-inch baking dish.
- Layer Ingredients: Spread half of the green chilies in the bottom of the dish, followed by half of the shredded Cheddar and Monterey Jack cheeses. Repeat the layers.
- Egg Mixture: In a mixing bowl, whisk eggs, evaporated milk, flour, baking powder, cumin, garlic powder, salt, and pepper until smooth. Pour evenly over the chilies and cheese layers.
- Bake: Bake in the preheated oven for 35–40 minutes or until the top is golden and the casserole is set.
- Optional Topping: In the last 10 minutes of baking, pour green enchilada sauce over the casserole and sprinkle extra cheese for a gooey finish.
- Serve: Let the casserole cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
1️⃣ Drain the Chilies Thoroughly: Excess liquid from canned chilies can make the casserole watery. Pat them dry with paper towels before layering to ensure the dish sets perfectly.
2️⃣ Customize the Protein: For a heartier version, add cooked ground beef, chorizo, or shredded chicken between the chili and cheese layers. This adds extra flavor and texture.
3️⃣ Rest Before Serving: Allow the casserole to sit for at least 5 minutes after baking. This helps it set properly, making it easier to slice and serve without falling apart.
- Prep Time: 15 min
- Cook Time: 40 min