Best 2 Chile Cheese Casserole Recipes

Indulge in a culinary delight with our diverse collection of chile cheese casserole recipes, ranging from the classic to the innovative. Whether you crave a hearty and comforting dish or a unique flavor adventure, our carefully curated selection has something to satisfy every palate. From the traditional combination of ground beef, cheese, and chiles to vegetarian and gluten-free variations, our recipes offer a delightful blend of flavors and textures. Explore the distinct characteristics of each recipe, such as the zesty kick of the green chile cheese casserole, the creamy indulgence of the white chile cheese casserole, or the savory richness of the sausage chile cheese casserole. Each recipe is meticulously crafted to deliver a satisfying and memorable dining experience. Embark on a culinary journey and discover your favorite chile cheese casserole recipe today!

Here are our top 2 tried and tested recipes!

CHILE CHEESE AND RICE CASSEROLE

Chile Cheese and Rice Casserole image

A cheesy, good Mexican-influenced rice dish. I've served this often with great success. Originally from a local Methodist church cookbook from 20 plus years ago.

Provided by Leslie in Texas

Categories Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

3 cups sour cream (can substitute low fat)
1 (4 ounce) can diced green chilies
4 cups cooked rice (do not overcook)
3/4 lb grated cheddar cheese (can use 2% cheese)
4 green onions, chopped
salt and pepper

Steps:

Preheat oven to 350°.
Mix sour cream, green onions and chilies.
Season rice with salt and pepper.
Spray a 1 1/2 quart casserole with cooking spray and cover with half of the rice.
Add a layer of half of the sour cream mixture and cover with half of the grated cheese.
Repeat layers starting with rice and ending with cheese.
Bake in a 350° oven until bubbly and the top is lightly browned, about 30 minutes.
This can be assembled ahead and baked when ready.
Increase baking time if refrigerated, covering the top with foil if it browns too quickly.

CHILE CHEESE CASSEROLE

Chile Cheese Casserole image

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Provided by Food Network Kitchen

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
4 cups baked tortilla chips, 2 1/2 ounces
6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional

Steps:

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

Tips:

Use a good quality cheese: The type of cheese you use will greatly affect the flavor of your casserole. Use a cheese that melts well, such as cheddar, Monterey Jack, or a blend of cheeses.
Don't overcook the casserole: The casserole is done when the cheese is melted and bubbly and the center is heated through. Overcooking will make the casserole dry and tough.
Serve the casserole immediately: The casserole is best served hot and fresh out of the oven. If you need to make it ahead of time, you can assemble it and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature before baking.
Add your own toppings: Feel free to add your own toppings to the casserole, such as cooked bacon, diced tomatoes, or chopped green onions.

Conclusion:

Chile cheese casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. It is also a great way to use up leftover chili. With its creamy cheese sauce, spicy chili, and crispy tortilla chips, this casserole is sure to be a hit with everyone who tries it.