Description
This Chile Rellenos Casserole recipe is a delicious twist on the classic Mexican dish, combining green chiles, two types of cheese, and a flavorful egg mixture baked to perfection. It’s a comforting and satisfying dish that’s perfect for a family dinner or gathering.
Ingredients
Scale
Ingredients:
- 2 cans (7 oz each) whole green chiles, drained and patted dry
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red enchilada sauce
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer chiles and cheese: Lay half of the green chiles in an even layer in the bottom of the dish. Sprinkle with half of the Monterey Jack and cheddar cheeses. Top with the remaining green chiles and then the rest of the cheese.
- Prepare egg mixture: In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Bake: Pour the egg mixture evenly over the chiles and cheese. Bake for 35–40 minutes, or until set and lightly golden on top.
- Finish and serve: Remove from oven and let rest for 5 minutes. Pour enchilada sauce evenly over the top and spread gently. Garnish with cilantro if desired and serve warm.
Notes
- For extra heat, add a diced jalapeño or a few dashes of hot sauce to the egg mixture.
- This casserole can also be made ahead and reheated.
- Serve with refried beans and Spanish rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 125 mg
