| | | | |

Chile Relleno Casserole

Chile Relleno Casserole

I really wanted to make Chile Rellenos but I decided to make a casserole instead because frankly, it’s MUCH healthier. I took the long route & blackened my own chiles and peeled them. It’s much more time consuming than using canned green chiles (which I LOVE) but the flavor seems so much more like authentic Chile Rellenos to me.   I served this meal with the Southwestern Salad with Cilantro Lime Dressing .

  • 3-5 large Ancho or Anaheim chiles (or 3, 7 oz cans of whole green chiles)
  • 3 eggs
  • 3 tbsp flour
  • 3 tbsp non fat sour cream
  • 1 3 oz can of sliced black olives
  • 1 cup of low fat Mexican blend cheese (or more if you want)
  • 1 can black beans, rinsed & drained
  • 1 can red or green enchilada sauce
  • Sour cream (garnish)
  • Diced green onion (garnish)

Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over with tongs. Char the other side of chiles completely. Remove from oven and wrap each pepper in a wet paper towel & place in a large gallon size ziploc bag. Seal the bag and let sit for 20-30 minutes. Remove from paper towel and peel the charred skin off completely. Cut the stem and remove the seeds & vein. Cut each pepper into half.

Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray. Add a layer of the chiles, and then egg mixture, then cheese, then black beans; repeat layers until gone. Top with enchilada sauce and a bit more cheese. Bake at 350 for 30-35 minutes. Top with sour cream and diced green onion.  Enjoy!

Click here for printable recipe – For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. “A Simple Collection…”
    I think not!!!

    It took a good 20 minutes for your blog to download on my pitifully-slow dial-up connection, but was well worth it. We may try the chile relleno casserole tomorrow… my husband has been asking for Mexican food. Thanks!


  2. Making this recipe for the second time as we speak! Such a great way to get that chile relleno flavor without all the calories from being fried. My boyfriend absolutely loved it too!