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:
- 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
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