Best 5 Quick Chile Relleno Casserole Recipes

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Indulge in a culinary journey to the heart of Mexican cuisine with our selection of Chile Relleno Casserole recipes. These delectable dishes combine the perfect balance of flavors, textures, and colors. Discover the classic Chile Relleno Casserole, bursting with roasted poblano peppers stuffed with a savory filling of cheese, ground beef, and spices, all enveloped in a rich tomato sauce and melted cheese. For a more indulgent experience, try the decadent Creamy Chile Relleno Casserole, where the traditional filling is enveloped in a velvety cream sauce, topped with golden-brown bread crumbs. If you're in the mood for a vegetarian delight, the Poblano Pepper and Cheese Casserole offers a delightful combination of roasted poblanos, three types of cheese, and a flavorful tomato sauce. And for those who love a spicy kick, the Spicy Chile Relleno Casserole delivers an explosion of flavors with its zesty filling and a slightly spicy tomato sauce. Each recipe promises a unique culinary adventure that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

CHILI RELLENOS CASSEROLE



Chili Rellenos Casserole image

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

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

CHILE RELLENO CASSEROLE



Chile Relleno Casserole image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

QUICK CHILE RELLENO CASSEROLE



Quick Chile Relleno Casserole image

My mother has been making this recipe for years. Its quick and easy and comes close to the original. I am not a big fan of the "chile". I have substitued chopped green chiles and shredded the jack cheese - which I actually prefer - but either way, this is a tasty one!

Provided by Pvt Amys Mom

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 ounce) can whole green chilies
1/2 lb monterey jack cheese
4 eggs
1/3 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup shredded cheddar cheese
1 (8 ounce) can marinara sauce (optional)

Steps:

  • Remove seeds and pith from green chiles.
  • Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
  • Butter (or spray with Pam) a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
  • With an electric mixer, beat eggs until thick and foamy.
  • Add milk, flour and baking powder and beat until smooth.
  • Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
  • Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
  • Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.

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.

Tips:

  • Use flavorful cheese. Look for cheeses that melt well and have a strong flavor, such as cheddar, Monterey Jack, or queso Oaxaca.
  • Don't overcook the chiles. They should be tender but still slightly firm.
  • Use corn tortillas that are pliable. This will help prevent them from breaking when you roll them up.
  • Don't overcrowd the casserole dish. The chiles should be able to fit in a single layer.
  • Bake the casserole until the cheese is melted and bubbly. This will take about 20 minutes.

Conclusion:

This quick chile relleno casserole is a delicious and easy way to enjoy this classic Mexican dish. With its creamy sauce, flavorful chiles, and melted cheese, it's sure to be a hit with the whole family. Here are some additional tips for making the best chile relleno casserole:
  • You can use any type of chile that you like. Poblano chiles are a popular choice, but you could also use Anaheim or bell peppers.
  • If you don't have time to make the sauce from scratch, you can use a canned enchilada sauce.
  • To make the casserole ahead of time, assemble it and then refrigerate it overnight. Bake it the next day according to the recipe instructions.
  • Serve the casserole with your favorite toppings, such as guacamole, sour cream, or salsa.

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