Easy Chile Rellenos Casserole

This quiche-like casserole made up of layers of green chiles and cheese is a meal even the most novice cook can put together!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 145kcal

Author Ashley C.

Ingredients

8 whole roasted green chiles or 2 (7 ounce) cans whole green chiles
3/4 cup shredded Monterey Jack cheese or Pepper Jack Cheese
1/2 cup shredded sharp cheddar cheese
2 whole eggs + 1 egg white
1 cup lowfat evaporated milk
Hot sauce to taste
Pinch of kosher salt and black pepper to taste
1/4 cup whole wheat or all purpose flour
3/4 cup green salsa

Instructions

Preheat oven to 375 degrees.
In a blender or with a bowl and whisk, blend/whisk the eggs, milk, hot sauce, salt, pepper and flour until combined.
If you’re using fresh roasted green chiles peel off the charred skin, cut of the stem and remove the seeds.
Slice the chiles in half lengthwise and lay half of them flat in the bottom of an 8x8 casserole dish or a rectangular one similar in size.
Add 1/3 of the cheese on top of the chiles. Repeat, by adding another layer of chiles and 1/3 of the cheese.
Pour the egg mixture over the top.
Top with the green salsa and the remaining cheese.
Bake for 40 to 45 minutes or until bubbly and the top is golden brown.

Notes

SUBSTITUTIONS

Whole Roasted Green Chiles: You can also use canned whole green chiles to make it easier. Roast fresh chiles on the grill or under the broiler in your oven.
Flour: You can substitute with almond flour if desired.
Green Salsa: Use green salsa for authentic flavor. Red salsa is not recommended as it does not yield the same flavor.

STORAGE

Store leftovers in the refrigerator for up to 3 days.

To freeze, cut the casserole into squares after baking. Wrap each piece well in plastic wrap or aluminum foil. Transfer to a freezer safe zipped-top bag. Store in the freezer for up to 3 months. Reheat in the oven or microwave.

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