March 27, 2020

Chile Relleno Casserole

I was born and raised in Southern California.  Now, personally, California is one of the top notch spots in the US to come across authentic and delicious Mexican food.  Being so close to Mexico, we have many Latino's residing there and they make some dang good eats!

Growing up, my family used to make homemade Chile Relleno's.  They were made completely from scratch using poblano chiles.  It was a very involved process, or at least more involved than I am willing to do myself.  There was several different steps from roasting the whole poblanos, to peeling the skins, to stuffing them, then dipping them into the egg batter and frying to a golden brown.  They were work, but man they were delicious!

Now days, I make a simple casserole that gives the same flavor profile with a lot less work. Enter Chile Relleno Casserole.


One of the best things about this casserole is that it takes simple ingredients that most people stock in their pantry.  Making this an easy and quick meal to whip up any day.


<Print Recipe>

Chile Relleno Casserole

6 corn tortillas, chopped
1 can diced green chiles, well drained
1 cup evaporated milk
1/2 can tomato sauce
3 eggs, beaten
1 cup shredded cheddar cheese
1 tsp salt
1/4 tsp black pepper
1/2 lb browned ground beef, optional

Grease an 8x8 baking dish with cooking spray.  Layer half of the chopped tortillas in bottom of dish.  Sprinkle half of the green chiles and half of the cheese over tortillas.  Top with remaining chopped tortillas. Finish with remaining green chiles. If using browned ground beef, sprinkle in with layers of tortillas and green chiles.

In a measuring cup, beat together eggs, evaporated milk, salt and pepper.  Pour egg mixture over casserole.  Bake uncovered at 350 for 30 minutes.  Pour tomato sauce over top and remaining cheese and return to oven to 10 minutes.


Essentially, you just layer the ingredients twice and finish with a topping of cheese and tomato sauce that bakes up to deliciousness.  Sometimes if I want to bulk up this recipe at bit more, I add a 1/2 lb of browned ground beef by sprinkling it in with the layers of tortillas and green chiles.  It tastes wonderful that way too.


This dish isn't spicy at all, the green chiles are very mild and give the casserole a nice flavor.  You can also sub out the can of green chiles for fresh, chopped poblano peppers to make it a little more authentic to a stuffed chile relleno, just be aware that poblano's have more spice to them than mild green chiles do.


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