How to Make Chile Rellenos Casserole | Mexican Recipes | Allrecipes.com

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers are milder and more accessible, while canned chiles save prep time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Preheat the oven to 350°F (175°C) and grease a small baking dish with cooking spray.

Arrange 1 7 oz can of drained whole green chili peppers on the bottom of the baking dish.

Sprinkle the chilies with 4 oz of shredded Monterey Jack and 4 oz of shredded cheddar cheese.

Top the cheese with a second layer of green chili peppers using another 7 oz can.

In a mixing bowl, add 3 eggs and lightly beat them.

Whisk in 5 oz of evaporated milk and 2 tbsp of flour, adding half a cup of milk if the mixture is too thick.

Pour the egg custard over the chili peppers and bake in the preheated oven for 25 minutes.

Top the casserole with 8 oz of enchilada sauce and bake for another 15 minutes.

Add 4 oz of shredded Monterey Jack and 4 oz of shredded cheddar cheese on top and broil for a few minutes to melt and brown the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens