Chile Relleno Casserole
A savory casserole featuring roasted green chiles, cheese, and eggs, baked to golden perfection. This dish offers a rich, cheesy flavor with a mild chili kick, perfect for brunch or dinner. Its comforting layers make it ideal for family gatherings and potlucks.
Ingredients
Instructions
- Oil a 9 x 13-inch pan and set aside.
- Drain the green chiles and place half of them in the bottom of the prepared pan, opening chiles if necessary to cover the bottom. Sprinkle half the grated cheese over the chiles.
- In a bowl, beat the eggs and thinned sour cream together with the flour until well combined.
- Pour the egg and sour cream mixture over the chiles and cheese in the pan.
- Poke the batter with a fork to ensure it seeps through the chiles and cheese.
- Sprinkle the top with parsley and garlic powder.
- Bake at 350°F (175°C) for about 1 hour until the top is golden brown.
Tips & Substitutions
For a creamier texture, consider adding an extra 4 oz. of sour cream. If you're short on Jack cheese, a mix of Monterey Jack and cheddar can work well. To spice things up, add diced jalapeños or a sprinkle of chili powder to the egg mixture. Ensure to poke the batter thoroughly so it seeps through the layers for even cooking.
Serving Suggestions
This Chile Relleno Casserole pairs beautifully with a side of Mexican rice or a fresh green salad. Consider serving with guacamole or a dollop of sour cream for added creaminess. For a hearty meal, it complements well with Papas En Escabeche or a refreshing Southwest Dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Relleno Casserole contains roughly 187 calories, with 5g protein, 36g carbohydrates, and 3g fat. It is a good source of calcium (14% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time if baking it straight from the fridge.
What can I use instead of green chiles?
If you can't find canned whole green chiles, you can substitute with fresh roasted poblano peppers or even canned diced green chiles, though the texture may be slightly different.
Is this recipe suitable for vegetarians?
Absolutely! This casserole is a vegetarian recipe, making it perfect for meatless meals. Just ensure that your cheese and sour cream are vegetarian-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).