Green Chili And Cheese Casserole
A cheesy and spicy green chili casserole with layers of melted cheeses and flavorful green chilies, perfect for a comforting appetizer or main dish for gatherings.
Ingredients
Instructions
- Mix the two types of grated cheeses together.
- Layer 2 cups of the cheese mixture in the bottom of an 8 x 8-inch pan.
- Add the whole green chilies over the cheese layer.
- Season with salt and pepper.
- Add the remaining 2 cups of cheese on top of the chilies and seasonings.
- In a bowl, beat the eggs and mix with the can of milk and flour.
- Pour the egg mixture evenly over the layered ingredients in the pan.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider adding diced onions or bell peppers to the cheese mixture. You can substitute the sharp cheese with pepper jack for an extra kick. If you prefer a lighter dish, use low-fat cheese and milk. This casserole can also be made with other green chiles or even jalapeños for a spicier version, similar to those found in Mexican recipes.
Serving Suggestions
Serve the casserole hot, garnished with fresh cilantro or sliced green onions for a pop of color. It pairs beautifully with a side of Mexican rice or a simple green salad. For a heartier meal, consider serving it alongside Easy Mock Enchilada Casserole or some warm tortillas to scoop up the delicious layers.
Storage & Reheating
To store leftovers, cover the casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual portions in the microwave for about 1-2 minutes, or warm the entire casserole in a 350°F oven for 15-20 minutes until heated through. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili And Cheese Casserole contains roughly 770 calories, with 27g protein, 88g carbohydrates, and 35g fat. It is an excellent source of calcium (67% of the Daily Value), protein (54% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2145mg per serving (93% 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 prepare the casserole in advance and refrigerate it before baking. Just cover it tightly and it can be stored for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the refrigerator.
What can I use instead of Monterey Jack cheese?
If you don’t have Monterey Jack cheese on hand, you can substitute it with any mild cheese such as Gouda, Havarti, or even a combination of mozzarella and cheddar. This will still provide a creamy texture while complementing the sharp cheese in the recipe.
Is this casserole suitable for vegetarians?
Yes, this casserole is vegetarian-friendly as it contains no meat. However, always double-check the labels of your ingredients, especially the cheese, to ensure they meet your dietary preferences. It’s a great addition to any vegetarian recipes collection.
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).