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chili relleno casserole with enchilada sauce on table
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5 from 1 vote

Chili Relleno Casserole with Enchilada Sauce

A delicious EASY and FAST tangy casserole that appeals to most everyone! Chili Relleno Casserole with Enchilada Sauce will have your family banging the table for more.
Prep Time12 mins
Cook Time40 mins
Total Time52 mins
Course: main
Cuisine: American
Keyword: Chili Relleno Casserole, Chilli Relleno Casserole with Enchilada Sauce
Servings: 12 servings
Calories: 173kcal
Author: Wendi Spraker
Cost: $7

Equipment

  • 9x9 baking dish
  • can opener
  • large spoon
  • Grater
  • Medium Bowl
  • fork or whisk
  • oven

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 9x9 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.

Video

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

Calories: 173kcal | Carbohydrates: 7g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 599mg | Potassium: 185mg | Fiber: 1g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg