Chili Relleno Casserole

A couple of weeks ago, Leslie from Dishing with Leslie shared a fabulous Chili Relleno Casserole at my Marvelous Mondays party. Now if you’ve been following my blog for a while, you know that I love casseroles. Leslie’s casserole was something I would be making soon. Something I would be making very soon. I made this recipe a couple of days after she shared it. And let me tell you, it’s DELICIOUS! I made a sour cream enchilada sauce to top my casserole with. If you like a spicy, cheesy casserole, than this casserole is for you. My boyfriend and I enjoyed this casserole and I will definitely be making it again. I hope you enjoy the recipe and please be sure to stop by Leslie’s blog. She has many great recipes on her blog.
Chili Relleno Casserole
Chili Relleno Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: casserole
Serves: 8
Ingredients
  • 10 pablano peppers, roasted, skins and seeds removed (see below for directions)
  • 1 onion, sliced
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 3 eggs
  • 3 tbsp all purpose flour
  • ½ C milk
  • 2 C shredded Mexican Cheese
  • 2 C shredded cheddar cheese
For the sour cream sauce
  • 1 10oz can of enchilada sauce
  • 1 heaping tablespoon of sour cream
Instructions
  1. Roast your peppers. Spray them with cooking spray and play them on a baking sheet. Set your oven to broil. Broil the peppers just below the broiler burner until the skins are bubbly and dark, about 5-10 minutes on each side. Be sure to watch them so they don't totally burn.
  2. Place the peppers in a dish and cover for about 20 minutes. Then peel the peppers and remove the seeds. I split my peppers down one side so they would lay flat in my baking dish.
  3. Saute the onion and garlic in the olive oil until tender.
  4. Whisk the eggs, milk, flour salt and pepper together.
  5. Combine your two cheese types together in a bowl.
  6. Lay ½ of the peppers in the bottom of a 9x13 baking dish. Layer with ½ of the onion mixture, ½ of the egg mixture, half of the cheese. Repeat this process 1 time.
  7. Bake at 350 for 45 minutes. I took mine out after the cheese started turning dark, covered it with foil and then continued baking. I don't like my cheese to get too dark.
For the sour cream sauce
  1. In a sauce pan, heat the enchilada sauce over low heat. Add the sour cream and whisk together until well combined. Drizzle over each slice of the casserole.
Nutrition Information
Serving size: 1 slice
 
chilirellano2

Comments

  1. Leslie says

    Julie, this looks SO good!! I will have to make your sauce. I bet it's delicious!!

    xo, Leslie

  2. Nici - Posed Perfection says

    Looks delicious! Thanks for stopping by today and leaving me a sweet comment about the Caramel Frosting. I hope you'll enjoy it as much as we do. Come and visit anytime! Have a great week!
    Blessings,
    Nici

  3. says

    Oh now this looks delicious, I wouldnt even think about making a chili casserole, this is going in my recipe book! Thanks for sharing!

  4. Susie says

    “Whisk the eggs, milk, flour salt and pepper together.” – but there is no mention of flour in the ingredient list. How much flour should be whisked?

  5. says

    Thanks for roasting Poblano peppers instructions – and sharing this recipe. I have been searching for this info to make this casserole.
    .

    • says

      Hi Jan, I used shredded Mexican Blend cheese from Sargento. It’s a blend of cheddar, Monterey Jack, Queso Quesadilla and Asadero cheese. You can use plain cheddar, if you like.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: