Chili Relleno Casserole

This chili relleno casserole is easy to prepare and loaded with flavor, perfect for a busy weeknight or a special gathering.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Mexican

Servings servings

Calories 395 kcal

Equipment

oven
8x8-inch baking dish
mixing bowl

Ingredients

Casserole Ingredients

2 cans whole poblano peppers drained
8 ounces Monterey Jack cheese shredded
8 ounces Cheddar cheese shredded
2 large eggs
1 can evaporated milk 5 ounces
2 tablespoons all-purpose flour
0.5 cup milk or as needed
1 can enchilada sauce or tomato sauce
cooking spray for greasing

Instructions

Preparation Steps

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
Sprinkle with ½ of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add ½ cup milk to thin to desired consistency. Pour over chiles.
Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
Serve and enjoy!

Notes

You can find canned poblano peppers in Mexican stores, major grocery stores, and online. For richness, you can use 3 eggs and an extra egg yolk as noted in the video for this recipe.

Nutrition

Serving: 1servingCalories: 395kcalCarbohydrates: 14gProtein: 24gFat: 28gSaturated Fat: 16gCholesterol: 141mgSodium: 915mgPotassium: 524mgFiber: 2gSugar: 8gVitamin C: 59mgCalcium: 647mgIron: 2mg

Keyword casserole, Chili Relleno Casserole, easy dinner, Mexican dish, poblano peppers

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