Chile Relleno Casserole

"This is another recipes that's been around for years. It tastes like real chile rellenos, but is a lot easier to make. Serve with hot flour and corn tortillas and butter, with a simple salad."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Grease a 8-9" square baking dish.
  • Layer in the following order; half of chilies (split open and laid flat), Jack cheese, remaining chilies, cheddar cheese.
  • Mix flour, milk and eggs.
  • Pour over layered ingredients.
  • Bake at 350 degrees F for 45 minutes.
  • Pour tomato sauce over top and bake for an additional 15 minutes.
  • Let stand for 5 minutes before serving.

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Reviews

  1. I made a chile relleno casserole with my friend from a recipe of her grandmother's and this was the closest I could find online. The original was probably the best thing I ever ate and I wish I could eat it every day. <br/>The main differences between the two recipes were:<br/>Original had more chiles<br/>No oregano in tomato sauce<br/>Beat egg whites until stiff before adding to evaporated milk mixture<br/>Cook casserole with tomato sauce on top for 20 minutes or until sauce is "dry" in appearance<br/><br/>There were also a few minor differences relating to the sizes of the cans used in cooking but that's not a huge deal. Really an excellent recipe overall and I will definitely be making again. I recommend that future users separate the eggs and beat the whites until stiff because it makes the casserole much lighter and fluffier in texture. Definitely worth it.
     
  2. The ingredients are a bit off. I was not impressed byt his dish. I think it needs some fine tuning. I may make some adjustments and try it again.
     
  3. I have used this recipe for potlucks at work. I doubled it and put it in a 13X9 pan. It is very delicious and a crowd pleaser.
     
  4. I really enjoyed this casserole. The recipe was reduced by half and when served with fresh melon and corn tortillas, it made 4 nice servings. The tomato sauce was a spicy Mexican sauce. Made for *My 3 Chefs*
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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