Chili Rellenos Casserole
Savor the bold, cheesy flavors of this comforting Chili Rellenos Casserole, a hassle-free twist on the classic Mexican dish. Packed with layers of smoky whole green chilies, creamy Monterey Jack and sharp cheddar cheeses, and topped with a fluffy, golden egg batter, this baked delight is as easy to make as it is satisfying. A warm tomato sauce infused with earthy cumin adds the perfect finishing touch, enhancing every bite with a rich, tangy flavor. Ready in just over an hour and ideal for feeding a crowd, this casserole is perfect for weeknight dinners, potlucks, or any time you’re craving a spicy, cheesy comfort food. Serve it with a side of rice or a crisp salad for a complete meal!
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Recipe Information
Ingredients
- 14 ounces Whole canned green chilies
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 4 Large eggs
- 1 cup All-purpose flour
- 1.5 cups Milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 ounces Tomato sauce
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or a light coating of oil.
Open the canned green chilies, drain the liquid, and carefully slit each chili open to remove the seeds. Lay half of the chilies flat in the bottom of the prepared baking dish.
Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese evenly over the layer of chilies.
Layer the remaining green chilies on top, followed by the remaining Monterey Jack and cheddar cheeses.
In a medium bowl, whisk together the eggs, flour, milk, baking powder, salt, and black pepper until smooth and well combined.
Pour the egg mixture evenly over the chilies and cheese in the baking dish, ensuring it seeps into the layers.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the casserole is set.
While the casserole is baking, in a small saucepan, combine the tomato sauce and ground cumin. Heat over medium-low heat, stirring occasionally, until warmed through.
Once the casserole is done, let it rest for 5 minutes. Slice into portions and serve with a drizzle of the warm tomato sauce on top.
Enjoy your Chili Rellenos Casserole!
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 6488 mg | 282% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 32.6 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 3090 mg | 238% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
