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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 by blackening and peeling my own chiles. 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.

How to Make a Chile Relleno Casserole:

Casserole Ingredients:

  • 3-5 large Poblano or Anaheim chiles (or 3, 7 oz cans of whole green chiles)
  • 3 eggs
  • 3 tbsp flour
  • 3 tbsp sour cream
  • 1 (3 oz) can of sliced black olives
  • Sea salt and freshly cracked pepper, to taste
  • 1 cup of medium cheddar cheese, shredded
  • 1 can of black beans, rinsed & drained
  • 1 can of red or green enchilada sauce

Toppings:

Prepare the fresh chilies, if using by moving the oven rack to the top of the oven and set to BROIL. Wash chiles and place them on a tin foil-covered baking pan. Place on the top rack of the oven, and watch (and listen) closely. Chiles will crackle, pop & char.

Once the entire pepper is charred evenly turn them over with tongs. Char the other side of chiles completely. Remove from the 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 10 minutes. Remove from paper towel and peel the charred skin off completely. Cut the stem and remove the seeds & vein. Cut each pepper in half.

Preheat the oven to 350 degrees. Coat an 8×8-inch baking dish with cooking spray.

Prepare the casserole by combining the eggs, flour, sour cream, olives, salt, and pepper to taste then mix thoroughly.

Place a layer of the chiles in the prepared baking dish, followed by some of the egg mixture, some of the cheese, and some of the black beans; repeat layers until the ingredients are gone.

Pour the enchilada sauce on top and finish with a bit more cheese. Bake for 30-35 minutes.

Serve with salsa, guacamole, sour cream, and diced green onion.  Enjoy!

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

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4 Comments

  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!

    ~Vicci

  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!