Description
Chile Rellenos Casserole is a flavorful, cheesy baked dish featuring layers of roasted green chiles, Monterey Jack and cheddar cheeses, and a fluffy egg mixture, all topped with savory tomato sauce. An easy, comforting weeknight meal.
Ingredients
Scale
- 2 (7 ounce) cans whole green chiles, drained and quartered
- 8 ounces shredded Monterey Jack cheese, divided (2 cups)
- 8 ounces shredded cheddar cheese, divided (2 cups)
- 6 large eggs
- 1/2 cup milk
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces tomato sauce
- Chopped cilantro, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- Layer half of the quartered green chiles in the bottom of the dish.
- Sprinkle half of the Monterey Jack and half of the cheddar cheese over the chiles.
- Top with the remaining green chiles.
- In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour the mixture evenly over the chiles and cheese.
- Bake for 25 minutes.
- Remove casserole from the oven, spread tomato sauce evenly over the top, and return to the oven for 15 minutes more.
- Sprinkle with the remaining cheese, turn the oven to broil, and broil for 2–3 minutes until cheese is brown and bubbly.
- Garnish with chopped cilantro, if desired, and serve warm.
Notes
- Freshly roasted green chiles can be used instead of canned for extra flavor.
- Let the casserole rest for 5–10 minutes before serving for easier slicing.
- Great served with sour cream, salsa, or fresh avocado.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 195mg