Chili Relleno Casserole
This Chili Relleno Casserole is simple to prepare and bursting with flavor, perfect for weeknights or special occasions.
Equipment
- 8x8-inch baking dish
Ingredients
Casserole Ingredients
- 2 cans whole poblano peppers drained
- 8 ounces Monterey Jack cheese shredded
- 8 ounces Cheddar cheese shredded
- 2 large eggs
- 1 can evaporated milk 5 ounces
- 2 tablespoons all-purpose flour
- ½ cup milk or as needed
- 1 can enchilada sauce or tomato sauce, 8 ounces
- cooking spray
Instructions
Preparation Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
- Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
- Sprinkle with ½ 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 ½ 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 find canned poblano peppers in Mexican stores, major grocery stores, and online. If you can't find canned poblanos, use fresh roasted poblano peppers or canned whole green chile peppers. Note that the video for this recipe uses 3 eggs and an extra egg yolk for richness.
Nutrition
Serving: 1casseroleCalories: 395kcalCarbohydrates: 14gProtein: 24gFat: 28gSaturated Fat: 16gCholesterol: 141mgSodium: 915mgPotassium: 524mgFiber: 2gSugar: 8gVitamin C: 59mgCalcium: 647mgIron: 2mg
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