Chili Relleno Casserole Food

CHILI RELLENO CASSEROLE

Chili Relleno Casserole image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

CHILI RELLENOS CASSEROLE

Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

CHILE RELLENO CASSEROLE

Chile Relleno Casserole image

Make and share this Chile Relleno Casserole recipe from Food.com.

Provided by k.west

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb grated cheese (i use a mexican blend or a cheddar also works well)
3 eggs
1 1/2 cups milk
1/2 cup flour
1 (8 ounce) can whole green chilies

Steps:

Mix the milk, eggs, salt,pepper,and flour.
Spray a pan (9x13) with a nonstick cooking spray.
layer chilies, then the mixture made in step 1, then the cheese.
Continue this order until you run our of ingredients and put EXTRA cheese on the top!
Bake at 350 degrees for about 50 minutes.
Allow about 10 minutes before serving!

Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4

LAZY CHILES RELLENOS

Lazy Chiles Rellenos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 9 servings

Number Of Ingredients 8

Ingredients

2 cups whole milk
5 whole large eggs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
12 whole roasted, peeled and seeded green chiles (can use canned whole green chiles)
1 1/2 cups grated Monterey Jack
Warm corn tortillas, for serving

Steps:

Preheat the oven to 325 degrees F.
Mix together the milk, eggs, paprika, cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer them on the bottom of a 9-by-13-inch baking dish.
Top the chiles with half the cheese. Repeat with another layer of chiles and another layer of cheese. Pour the egg mixture over the top.
Place the baking dish into a larger baking dish or on a rimmed baking sheet. Pour in 1/2-inch of water and bake until completely set, 35 to 45 minutes.
Cut into squares and serve with warm corn tortillas!

CHILE RELLENO CASSEROLE

Chile Relleno Casserole image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
Preheat the oven to 350 degrees F.
Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

CHILI RELLENO CASSEROLE

Chili Relleno Casserole image

Categories Cheese Dairy Egg Bake Vegetarian Casserole/Gratin Hot Pepper Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)

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.

CHILI RELLENO CASSEROLE

Chili Relleno Casserole image

Make and share this Chili Relleno Casserole recipe from Food.com.

Provided by Debbie R.

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces canned whole green chilies
1 cup fat-free evaporated milk
4 egg whites
1/3 cup flour
8 ounces lowfat monterey jack cheese, shredded
8 ounces low-fat cheddar cheese, shredded
8 ounces tomato sauce

Steps:

Spray 1.5-qt cassrole. Remove seeds from peppers. Rinse and drain on paper towels.
Beat together milk, egg whites and flour until smooth. Set aside.
In another bowl, combine cheeses. Reserve 1/2 cup for topping.
To assemble: layer half each of the peppers, cheeses and egg mixture. Repeat these layers. Pour tomato sauce over top.
Bake 30 minutes. Sprinkle with reserved cheese and bake about 20 minutes more or until knife inserted near center comes out clean.

Nutrition Facts : Calories 319.7, Fat 15.2, SaturatedFat 9.4, Cholesterol 45.3, Sodium 735.4, Carbohydrate 19.5, Fiber 1.6, Sugar 9.9, Protein 27

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