Chile Rellenos Casserole I
A cheesy, flavorful casserole filled with roasted green chiles and melted cheeses, perfect for a comforting Mexican-inspired meal that appeals to cheese and chile lovers alike.
Ingredients
Instructions
- Wash chiles and pat dry.
- In a pie plate, layer half the chiles and one-third of the grated cheese.
- Repeat layers, leaving one-third of the cheese for topping.
- Beat eggs in a bowl.
- Add flour and evaporated milk to the eggs.
- Beat until blended.
- Pour the mixture over the layered chiles and cheese in the pie plate.
- Bake at 350°F (175°C) for 30 minutes.
- Spread tomato sauce evenly over the top of the casserole.
- Sprinkle with remaining cheese.
- Bake for an additional 15 minutes.
- Cut into wedges and serve.
Tips & Substitutions
For a spicier kick, consider using spicy green chiles or adding diced jalapeños between the layers. If Jack cheese isn't available, you can substitute it with mozzarella for a similar meltiness. Ensure the casserole is layered evenly for consistent cooking, and let it rest for a few minutes after baking to set before cutting. This dish is a great way to use up leftover cheese from other Mexican recipes.
Serving Suggestions
This casserole is delicious as a main dish, but you can serve it with a side of Mexican rice or a fresh green salad for a complete meal. Consider pairing it with salsa, cheese and chips for a fun appetizer spread or alongside a refreshing drink like horchata. It also makes a wonderful brunch item when served with eggs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. For best results, you can also reheat in the oven at 350°F (175°C) for about 15 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Rellenos Casserole I contains roughly 410 calories, with 10g protein, 66g carbohydrates, and 12g fat. It is an excellent source of calcium (28% of the Daily Value), protein (20% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A.
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 prepare the casserole a day in advance. Simply layer the chiles and cheese, and pour the egg mixture over it, but do not bake it until you're ready to serve. Cover and refrigerate overnight. When ready, bake as directed, allowing for a few extra minutes in the oven if it's cold from the fridge.
What can I substitute for the evaporated milk?
If you don't have evaporated milk, you can use regular milk or a dairy-free alternative like almond or oat milk. For a creamier texture, mix in a little cream or half-and-half. Adjust the amount of flour slightly if using thinner alternatives to maintain the consistency.
Can I freeze the Chile Rellenos Casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.
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).