Chilies Rellenos Casserole Recipes

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EASY CHILES RELLENOS CASSEROLE

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9



Easy Chiles Rellenos Casserole image

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

CHILE RELLENO CASSEROLE

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8



Chile Relleno Casserole image

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

CHILES RELLENOS CASSEROLE

The traditional recipe for chili relleno takes more time to prepare than this casserole version.-Joan Schroeder, Pinedale, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14



Chiles Rellenos Casserole image

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the green pepper, salt, pepper, oregano and garlic powder. Cook until green pepper is tender. Combine cheddar and Monterey Jack cheeses; set aside. , In a 2-1/2-qt. baking dish, layer half each of meat mixture, chiles and cheese; repeat with remaining meat mixture, chiles and cheese. Meanwhile, in a bowl, combine the egg, cream and flour; pour over cheese layer. , Bake at 350° for 35 minutes. Remove from oven; cover with tomato sauce. Sprinkle with additional cheese if desired. Bake 10-15 minutes longer or until set.

Nutrition Facts :

1 pound ground beef
1 green pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cans (4 ounces each) chopped green chiles
4 large eggs, beaten
1 cup half-and-half cream
1 tablespoon all-purpose flour
1 can (8 ounces) tomato sauce
Additional shredded cheddar cheese, optional

CHILI RELLENO CASSEROLE

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 8

Number Of Ingredients 7



Chili Relleno Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

EASY CHILE RELLENO CASSEROLE

Make and share this Easy Chile Relleno Casserole recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h2m

Yield 6-8 serving(s)

Number Of Ingredients 5



Easy Chile Relleno Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
  • Top with chiles.
  • Add remaining cheese.
  • Place flour in medium bowl.
  • Gradually add milk, stirring until smooth.
  • Add eggs, stir until well blended.
  • Pour mixture over Cheese.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.
  • Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

1 1/2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 1/2 cups milk
3 eggs, lightly beaten

CHILE RELLENO CASSEROLE

Make and share this Chile Relleno Casserole recipe from Food.com.

Provided by k.west

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5



Chile Relleno Casserole image

Steps:

  • Mix the milk, eggs, salt,pepper,and flour.
  • Spray a pan (9x13) with a nonstick cooking spray.
  • layer chilies, then the mixture made in step 1, then the cheese.
  • Continue this order until you run our of ingredients and put EXTRA cheese on the top!
  • Bake at 350 degrees for about 50 minutes.
  • Allow about 10 minutes before serving!

Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4

1 lb grated cheese (i use a mexican blend or a cheddar also works well)
3 eggs
1 1/2 cups milk
1/2 cup flour
1 (8 ounce) can whole green chilies

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