Mushroom Chile Relleno Casserole Recipes

EASY CHILE RELLENO CASSEROLE

Steps:

• Preheat oven to 350° F and grease a 9x9 inch baking dish (or 8x11).
• Rinse chiles in cold water, scraping out seeds and the inside veins (leave seeds in if you desire a hotter dish). Cutting cheese into narrow sticks, place 1-2 sticks inside each chile and then place in greased baking dish.
• Beat eggs in bowl, gradually adding flour, salt and milk whisking until smooth. Pour over chiles and sprinkle with grated cheese.
• Bake 1 - 1 ½ hours or until browned and firm. Serve immediately

CHICKEN CHILE RELLENO CASSEROLE RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 degrees. Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken. In a 9×13 casserole dish. Place a layer of green chili's. Add chicken on top of chili's. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili's on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

MUSHROOM CHILE RELLENO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Melt butter in a skillet over medium-low heat. Add garlic; stir in onion, sweet peppers, and green bell pepper. Cook until tender, about 5 minutes. Add mushrooms and cook until tender, 4 to 6 minutes. Add green chiles and stewed tomatoes; cook until heated through, 3 to 4 minutes. Season with salt and pepper. Spread mixture over the bottom of the prepared casserole dish.
• Whisk soy milk and eggs together in a large bowl until well blended. Add flour, cilantro, oregano, and cumin. Season with salt and pepper. Blend very well with the whisk until most of the lumps are gone.
• Sprinkle 1/2 cup Cheddar-Monterey Jack cheese blend on top of pepper mixture in the casserole. Pour in egg mixture and top with remaining cheese.
• Bake in the preheated oven until a fork inserted in the middle comes out clean and the top and sides are just beginning to crisp, about 45 minutes. Cool for 10 minutes before serving.

DUMP-AND-BAKE CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 425 degrees F. Spray a 2-quart baking dish with nonstick spray.
• Place 3 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
• Top with half of the raw meat, breaking up the meat into small pieces as you spread it over the tortillas. Add half of the green chiles, half of the enchilada sauce and half of the cheese. Repeat layers one more time.
• Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes (or until beef is cooked through). Allow the dish to rest for about 10 minutes before serving. Garnish with toppings of choice.

CHILI RELLENO CASSEROLE

Steps:

• Brown beef and onion in skillet, drain off fat
• Add salt and pepper
• Place 1/2 chili in a 6 x 10 baking dish, sprinkle with cheese, top with meat. arrange remaining Chile over meat (layer.
• Combine remaining ingredients, beat until smooth, pour over meat and Chile mixture.
• Bake 350 degrees for 60 minutes. Knife in center comes out clean.
• Cool 5 minutes.