Easy, Tangy, Filling and just the right amount of heat! This Chili Relleno Casserole with Enchilada Sauce is the PERFECT dish for ANY meal! So, simple to throw together, friends and family will wonder how you became such a super chef!
Chili Relleno Casserole Recipe
A little twist on the usual dinner suspects! I mean, aren’t we all sick of burgers and dogs on the grill? I know I am!
This is an easy way to have dinner on the table in no time and your family gobbling up all that is served!
Chili Relleno Casserole is Easy to make and then just offer a salad, some tortilla chips or warmed tortillas and a little bit of salsa and dinner is ready!
Could it get any easier? I don’t think so!
Chili Rellenos are also the perfect dish for a pot luck or to take to a friends house because it works hot or room temp and you can eat as is or on a tortilla or chip!
Try it every way you can! (We love it for an unusual breakfast too!).
You might want to check out Pressure Cooker Bone Broth
Here’s What You’ll Need
- 1 1/2 Cups Shredded Cheddar Cheese
- 1 Cup Monterey Jack Cheese
- 2 Eggs
- 4-4oz cans of chopped green chilis
- 2 Tbs all purpose flour
- 1/2 Cup Evaporated Milk
- Enchilada Sauce, store bought or make your own
Here’s How It’s Done
- Layer the ingredients in a baking dish and top with whisked eggs, flour and milk.
- Bake and then top with the sauce! It’s that easy!
Frequently Asked Questions (FAQ’s)
That’s the lovely part of this casserole! There’s NO PEELING involved! You use canned peppers that are already peeled!
This casserole has a very mild heat. You can add more heat by using the HOT green chilis, but because my readers tend to like milder flavors, I used the mild ones here. Feel free to spice it up though!
You can try if there is some reason that you need to, however, the egg yellows give this casserole flavor and I would recommend leaving them in.
Actually, yes you can freeze it, but the consistency changes slightly on thawing. One way I recommend is to put some in a tortilla, wrap it up and then you can reheat for a quick breakfast or lunch.
It will keep covered in the fridge for 5 days. Do not allow it to sit out for more than 2 hours.
Tips and Tricks
- If you examine the photos and video of this recipe, you’ll see that there are a lot of ways to dress this up! You can wrap the contents in tortilla shells (flour or corn) and then cover with cheese and sauce and bake!
- For a delicious little zip, you can use hotter chilis and then top with pats of cream cheese.
- Try roasting your own chilis (use about 4-6 depending on how much you enjoy them) and then chopping those. Be sure to remove the skins and the seeds.
- Serve this with some Pico, fresh salsa and fresh chopped cilantro for a delicious taste.
- Use the sharpest and best cheddar that you can find, it makes a lot of difference in this recipe.
- Feel free to substitute the monterey jack cheese with pepper jack for more spicy heat.
- I use the mild chopped green chilis for my gringo family, but if your family prefers more heat, feel free to use the medium or even the hot chopped green chilis.
- It’s fine to substitute regular milk for the evaporated milk in this recipe, I have not tried milk substitutes, so I can’t say if those will work or not.
- For the sauce, if you don’t have oregano, italian seasoning works just as well.
- All of the spices for the sauce are ground and dried not fresh and whole.
- It is important to toast the flour before adding the other ingredients to the sauce because this helps to eliminate the raw flour taste.
- There are lots of ways to change up this recipe, let me know your favorites! Ex: use the left overs in tortilla wraps and freeze them for a fast breakfast. Add fresh garlic instead of the powder. Serve as part of your taco bar at a party. Add chorizo for a meaty kick. Etc.
Watch Chili Relleno Casserole with Enchilada Sauce
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Chili Relleno Casserole with Enchilada Sauce
Ingredients
For the Casserole
- cooking spray
- 4 4oz cans chopped green chilis
- 1 1/2 Cups shredded cheddar cheese
- 1 Cup Monterey Jack Cheese
- 1/2 Cup Evaporated Milk
- 2 large Eggs
- 2 Tbs All Purpose Flour
For the Enchilada Sauce
- 1 Tbs Chili Powder
- 1 tsp Cumin
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp oregano
- 1 tsp kosher salt
- 3 Tbs All purpose flour
- 3 Tbs vegetable oil
- 2 Cups broth
- 4 oz tomato paste
Instructions
For the Casserole
- Spray a 9×9 baking dish with cooking spray and preheat the oven to 350.
- In the baking dish, spread 2 of the cans of chopped green chilis out over the bottom of the dish. Sprinkle with half of the cheddar cheese and half of the monterey jack cheese.
- In a medium sized bowl, whisk together (or use a fork to do so) 2 eggs, 2 tbs all purpose flour and 1/2 cup evaporated milk. Pour this over the top of the cheese and chilis mix in the baking dish.
- Bake at 350 for 40-45 minutes until the eggs are set and the cheese is bubbly and starting to brown.
For the Sauce
- In a sauce pan, toast the chili powder, cumin, garlic powder, cinnamon and oregano for about a minute to bring out the flavors.
- Add the salt and the flour and allow to toast for another 1 minute. Add the oil, broth and tomato paste and bring to a simmer. Simmer until the sauce is as thick as you prefer. (Usually about 5-10 minutes).
To serve
- Pour a bit of the sauce over the casserole and place the rest in a bowl for serving so that people may add more to theirs if they prefer.
Notes
- If you examine the photos and video of this recipe, you’ll see that there are a lot of ways to dress this up! You can wrap the contents in tortilla shells (flour or corn) and then cover with cheese and sauce and bake!
- For a delicious little zip, you can use hotter chilis and then top with pats of cream cheese.
- Try roasting your own chilis (use about 4-6 depending on how much you enjoy them) and then chopping those. Be sure to remove the skins and the seeds.
- Serve this with some Pico, fresh salsa and fresh chopped cilantro for a delicious taste.
- Its fine to use store bought Enchilada Sauce -but homemade tastes better.
- Use the sharpest and best cheddar that you can find, it makes a lot of difference in this recipe.
- Feel free to substitute the monterey jack cheese with pepper jack for more spicy heat.
- I use the mild chopped green chilis for my gringo family, but if your family prefers more heat, feel free to use the medium or even the hot chopped green chilis.
- It’s fine to substitute regular milk for the evaporated milk in this recipe, I have not tried milk substitutes, so I can’t say if those will work or not.
- For the sauce, if you don’t have oregano, italian seasoning works just as well.
- All of the spices for the sauce are ground and dried not fresh and whole.
- It is important to toast the flour before adding the other ingredients to the sauce because this helps to eliminate the raw flour taste.
- There are lots of ways to change up this recipe, let me know your favorites! Ex: use the left overs in tortilla wraps and freeze them for a fast breakfast. Add fresh garlic instead of the powder. Serve as part of your taco bar at a party. Add chorizo for a meaty kick. Etc.
Nutrition
Do you try to refrain from being angry? Me too. I find that it doesn’t do anything but stir up more anger.
However, after years and years of putting up with something, sometimes anger is right at the surface and it just comes spilling out.
How can I find relief or do I even want relief?
What does Jesus say to do? That’s where I become convicted. Jesus doesn’t say anger is wrong, he says it is dangerous. Here is what he says to do…
Matthew 5:23-24
“Therefore, if you are offering your gift at the altar and there remember that your brother or sister has something against you, leave your gift there in front of the altar. First go and be reconciled to them; then come and offer your gift
Wendi J Spraker
Tuesday 28th of September 2021
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