Green Chile Rellenos Casserole Recipes

CHILI RELLENO CASSEROLE

Chili Relleno Casserole image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

CHILI RELLENOS CASSEROLE

Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

GREEN CHILI CASSEROLE

Green Chili Casserole image

This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.

Provided by KGNEP

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 (7 ounce) cans whole green chile peppers, drained
1 ½ cups shredded Cheddar cheese, divided
⅓ cup milk
4 eggs, lightly beaten
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g

CHILIES RELLENOS CASSEROLE

Chilies Rellenos Casserole image

I found 9 RZ recipes for this type dish, but none at all like it & it sounds so good to me! I found it in the "Tasty Holiday Gifts" cookbook SusieQusie spotted at a bookstore in Dallas recently. From their intro: "This spicy Chilies Rellenos Casserole is a great new way to serve eggs at Easter & it's easy to reheat for a delicious brunch dish! The quiche-like casserole features a "crust" of green chilies + a cheesy egg filling & is served w/sour cream & salsa." Since this is a meatless dish, I see spicy grd pork patties as a good side or even some yummy & well-cooked chorizo sausage as a good add to the dish. I would personally make this yr-round if I could, but I rarely see green chilies here & may have to wait for another visit to SQ in Dallas to enjoy it. (Times were not given & have been estimated)

Provided by twissis

Categories Breakfast

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup onion (chopped)
8 eggs
1 cup sour cream
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 corn tortillas (5 1/2 in size, cut into sml pieces)
2 cups shredded monterey jack cheese (roughly 8 oz by weight)
sour cream (to serve as garnish)
salsa (to serve as garnish)

Steps:

Preheat oven to 350°F.
Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
Stir in tortilla pieces + cheese & pour over chilies.
Bake 25-30 min or till a knife inserted in the center comes out clean.
Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

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