Best 7 Easy Chili Rellenos Casserole Recipes

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Get ready for a culinary journey to the heart of Mexican cuisine with our tantalizing Easy Chili Rellenos Casserole recipe! This flavorful dish combines the bold flavors of poblano peppers, savory ground beef, and a rich tomato sauce, all enveloped in a creamy cheese sauce and topped with a golden layer of melted cheese. Indulge in a delightful symphony of textures and flavors that will leave your taste buds dancing. Our comprehensive guide includes step-by-step instructions, handy tips, and a detailed ingredient list to ensure your casserole turns out perfectly. Additionally, we've curated a collection of complementary recipes to elevate your dining experience. Discover our flavorful Salsa Verde recipe, the perfect accompaniment to add a vibrant, tangy kick to your casserole. And for those with a sweet tooth, our delectable Flan recipe will provide a delightful ending to your culinary adventure. Prepare to impress your loved ones with an unforgettable Mexican feast, made with love and the finest ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you big pepper taste in every meaty bite. -Nadine Estes, Alto, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 can (7 ounces) whole green chiles
1-1/2 cups shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup whole milk
4 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Split chiles and remove seeds; dry on paper towels. Arrange chiles on the bottom of a greased 2-qt. baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese. , In a bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 321 calories, Fat 20g fat (11g saturated fat), Cholesterol 212mg cholesterol, Sodium 406mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

EASY CHILI RELLENOS CASSEROLE



Easy Chili Rellenos Casserole image

This recipe is from The Winchester Star newspaper, Winchester, Virginia, from about 1995. This dish has the flavors of chili rellenos, without trouble of stuffing, dipping in batter, and frying, and a lot less fat! It's great as a side dish with tacos or mexican chicken. I have served it cut in 1" squares as an appetizer at a party, and it was a hit! I often double it, bake in a 9 X 13 pan, and take to covered dish suppers. If you wish to use fresh chilis, use 3 large mild banana peppers or anaheim chilis, roasted, peeled and seeded.

Provided by cathyfood

Categories     Vegetable

Time 50m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

8 ounces plain nonfat yogurt
2 eggs
6 tablespoons all-purpose flour
6 ounces cheddar cheese, grated
6 ounces monterey jack cheese, grated
10 ounces canned whole green chilies, rinsed and drained
1/4 cup salsa

Steps:

  • Preheat oven to 350 degrees F. Spray 8" X 8" baking dish with non-stick spray.
  • Combine yogurt, eggs and flour in small bowl, mix until smooth. Set aside.
  • Combine grated cheeses, set aside.
  • Spread 1/3 of yogurt mixture in bottom of pan.
  • Spread 1/3 of cheese over yogurt. Place chilis over cheese in an even layer, and sprinkle over half of remaining cheese.
  • Pour remaining yogurt mixture over cheese. Top with salsa, spooned in dots over top, and remaining cheese.
  • Bake for 30 to 40 minutes, until puffy and lightly browned.

Nutrition Facts : Calories 483.8, Fat 30.6, SaturatedFat 18.5, Cholesterol 179.1, Sodium 691.6, Carbohydrate 22, Fiber 1.6, Sugar 9.4, Protein 31.1

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

Make and share this Easy Chile Relleno Casserole recipe from Food.com.

Provided by Barb G.

Categories     Cheese

Time 1h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 1/2 cups shredded monterey jack cheese or 1 1/2 cups shredded mild cheddar cheese, divided
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 1/2 cups milk
3 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle 3/4 cup cheese into bottom of a lightly greased 8-inch square baking dish.
  • Top with chiles.
  • Add remaining cheese.
  • Place flour in medium bowl.
  • Gradually add milk, stirring until smooth.
  • Add eggs, stir until well blended.
  • Pour mixture over Cheese.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.
  • Serve with Salsa, and desired toppings, such as sour cream, sliced ripe olives, chopped green onions.

EASY CHILE RELLENOS CASSEROLE



Easy Chile Rellenos Casserole image

Make and share this Easy Chile Rellenos Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Mexican

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 (7 ounce) cans whole green chilies
4 green onions, sliced (can use more)
1 1/2 cups cheddar cheese, grated (or more if desired)
1 1/2 cups monterey jack cheese, grated (or more if desired)
6 eggs
4 cups milk or 4 cups half-and-half
3/4 cup flour
salt and pepper
8 ounces of favorite salsa (can use more)

Steps:

  • Set oven to 325°F.
  • Grease a 9 x 13-inch casserole dish.
  • Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
  • Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
  • Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
  • In a bowl, beat together the eggs, milk, flour and salt until smooth.
  • Pour over chiles and cheese.
  • Bake for 50 minutes, or until done.
  • Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
  • Sprinkle over casserole, and return to oven for 10 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 491.6, Fat 29, SaturatedFat 16.7, Cholesterol 263.6, Sodium 710.9, Carbohydrate 29.8, Fiber 2.3, Sugar 5.3, Protein 29.3

EASY CHILES RELLENOS CASSEROLE



Easy Chiles Rellenos Casserole image

Goes nicely with a crisp salad topped with tomatoes, ripe olives and avocado slices. A few warm tortillas go nicely too.

Provided by PalatablePastime

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 cup evaporated milk
1/3 cup all-purpose flour
3 (4 ounce) cans whole green chilies, drained
8 ounces shredded cheddar cheese (2 cups)
8 ounces shredded monterey jack cheese (2 cups)
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8-inch square casserole dish or baking pan with nonstick spray, or lightly rub with oil.
  • In a mixing bowl, combine egg whites, evaporated milk, and flour, whisking to blend.
  • Place half the chiles in the casserole dish, and cover with half of the egg mixture.
  • Reserving 1/2 cup of each type of cheese for topping, sprinkle the 1/2 of the remainder of the cheese over chiles.
  • Layer again with the chiles, top with the remaining egg mixture, the other half of the cheese, and then cover that with the tomato sauce.
  • Place the casserole in the preheated oven and bake for 25 minutes; then sprinkle the reserved cheese (1/2 cup of each) on top of the rellenos.
  • Replace in the oven and continue to bake for an additional 20-25 minutes or until the edges are bubbly, and the cheese is nicely melted.
  • Allow to rest 5 minutes or so before slicing into servings.

Nutrition Facts : Calories 429.6, Fat 28.1, SaturatedFat 17.6, Cholesterol 87.5, Sodium 734.3, Carbohydrate 18.6, Fiber 1.6, Sugar 5.1, Protein 26.8

CHILI RELLENO CASSEROLE



Chili Relleno Casserole image

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 8

Number Of Ingredients 7

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

EASY CHILE RELLENO CASSEROLE



Easy Chile Relleno Casserole image

This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.

Provided by Hazelruthe

Categories     Mexican

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup half-and-half
2 eggs
1/3 cup flour
3 (4 ounce) cans whole green chilies
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated
1 (8 ounce) can tomato sauce

Steps:

  • Beat Half& Half with eggs and flour til smooth.
  • Split open the chilies, rinse and remove seeds.
  • Wipe dry with paper towels.
  • Mix together the cheeses setting aside 1/2 cup cheese for the topping.
  • In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
  • Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
  • Bake uncovered for 1 hour at 375 degrees.
  • Enjoy!

Tips:

  • To make the casserole ahead of time, assemble it completely and refrigerate for up to 24 hours before baking. When ready to bake, remove from the refrigerator and let it come to room temperature for 30 minutes before baking.
  • If you don't have a large enough baking dish, you can divide the casserole between two smaller dishes.
  • If you like your casserole with a bit more heat, add a diced jalapeño pepper to the filling.
  • Serve the casserole with your favorite toppings, such as shredded cheese, sour cream, guacamole, or salsa.

Conclusion:

This easy chili rellenos casserole is a delicious and satisfying meal that is perfect for a weeknight dinner or a potluck. It is also a great way to use up leftover chili. With its creamy filling, crispy breadcrumb topping, and flavorful sauce, this casserole is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this chili rellenos casserole a try. You won't be disappointed!

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