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.
Servings: 12 servings
9x9 baking dish
fork or whisk
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
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).
- 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.
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