Chili Rellano Casserole
A comforting baked casserole featuring green chilies and a cheesy, egg-based filling, topped with tomato sauce and salsa—perfect for family dinners or gatherings.
Ingredients
Instructions
- Rinse the green chilies, remove veins and seeds, and pat dry with paper towels.
- Layer half of the chilies and half of the grated cheeses in a 9 x 13-inch pan.
- Repeat with remaining chilies and cheese, reserving 1 cup of cheese for topping.
- Beat the eggs in a bowl.
- Add flour and evaporated milk to the beaten eggs and beat until well blended.
- Pour the egg mixture over the layered chilies and cheese in the pan.
- Bake at 350°F (175°C) for 30 minutes.
- Spread tomato sauce over the casserole and add the desired amount of salsa.
- Sprinkle the remaining cheese on top and bake for an additional 15 minutes or until cheese is melted and lightly browned.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the egg mixture. If you prefer a lighter version, you can substitute part of the cheese with a lower-fat variety. Make sure to use fresh chilies for the best flavor or opt for canned if you're short on time. This dish can also be prepared ahead of time and refrigerated before baking.
Serving Suggestions
Serve this hearty casserole with a side of Mexican rice or a fresh green salad for a complete meal. It pairs beautifully with Dena'S Delirious Bean Dip for added flavor. For a festive touch, garnish with fresh cilantro, avocado slices, or sour cream. This dish is perfect for potlucks or family gatherings and is sure to impress everyone at the table.
Storage & Reheating
Leftover chili relleno casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Rellano Casserole contains roughly 1019 calories, with 30g protein, 139g carbohydrates, and 39g fat. It is an excellent source of calcium (79% of the Daily Value), protein (61% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1390mg per serving (60% 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. Just layer the ingredients as directed, cover tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of Jack cheese?
If you don't have Jack cheese on hand, you can substitute it with mozzarella for a similar meltiness. Alternatively, a mix of Monterey Jack and pepper jack can add a nice flavor twist. Just ensure that the cheese you choose melts well to achieve the desired texture.
Is this recipe suitable for vegetarians?
Yes, this chili relleno casserole is completely vegetarian as it contains no meat products. It's a great option for those following a vegetarian diet, and you can enhance its heartiness by serving it alongside other vegetarian recipes like Taco Bean Salad for a diverse meal.
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).