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Chili Rellenos Casserole
SUBMITTED BY:
CLARISSA2
PHOTO BY:
PAMELA D.
"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."
RECIPE RATING:
Read Reviews
(142)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and 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, and serve.
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REVIEWS
Reviewed on Mar. 15, 2006 by
BANSREEPARIKH
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BANSREEPARIKH
Mar. 15, 2006
This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapenos on top, used only 8 ounces lower fat mexican cheese instead of 16 ounces, and broiled the cheese on top. My husband and I both loved it and we'll definitely be making this again! We served it with spanish rice, salad, tortilla chips and salsa.
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34 users found this review helpful
This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3...
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Reviewed on Jul. 19, 2006 by
delish-dish
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delish-dish
Jul. 19, 2006
yum!! You can prepare this casserole ahead of time, then pop it in the oven when you're ready for dinner. I used enchilada sauce instead of tomato sauce for a little extra spice.
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20 users found this review helpful
yum!! You can prepare this casserole ahead of time, then pop it in the oven when you're ready...
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Reviewed on Oct. 12, 2005 by QOP69SBK
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QOP69SBK
Oct. 12, 2005
Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier peppers) Very accessable for me living in AZ. Used 1 lb of ground beef cooked with onion, and a little cumin. 3 eggs and a little hot sauce to the egg mixture. And enchilada sauce instead of tomato sauce. Used mostly sharp cheddar with a little monterey jack. Many compliments !! Reheats well.
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17 users found this review helpful
Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier...
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Reviewed on Aug. 22, 2006 by kanoe
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kanoe
Aug. 22, 2006
This was excellent..My family and work people loved it and asked for the recipe. I used Hatch Enchilada Sauce, only 1/2 the cheese on the top and an 8"pan.
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15 users found this review helpful
This was excellent..My family and work people loved it and asked for the recipe. I used Hatch...
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Reviewed on Sep. 4, 2006 by
CAYENNE
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CAYENNE
Sep. 4, 2006
I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them. But this casserole is just as good. It is definitely a keeper.
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13 users found this review helpful
I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them....
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Reviewed on Jul. 15, 2006 by MOM2TRAPPER
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MOM2TRAPPER
Jul. 15, 2006
This was really good. I did use 1/2 a can of enchilada sauce in lieu of tomato sauce and only used the evap. milk ( I don't know why there are 2 milks) All in all, very tasty. Not spicy. Great meatless supper with rice & chips
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12 users found this review helpful
This was really good. I did use 1/2 a can of enchilada sauce in lieu of tomato sauce and only...
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Reviewed on Dec. 29, 2006 by
SOCAL REINER
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SOCAL REINER
Dec. 29, 2006
After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guests devoured this. Next time I'm adding a total of 4 eggs and a bit more flour to see if it gets fluffier. I'd like to try this with homemade roasted chiles even though the canned whole chiles tasted fine but I wouldn't use the diced chiles - discovered they are bitter, have too much juice, seeds, pieces of stem and ??? Yucky. Took longer to cook in the 8x8 pan (10-15 min. longer) and be sure to let it rest at least 10 minutes before serving. This is such a delicious recipe (despite all the changes) it still deserves 5 stars. *&$^@*&! I just reread the recipe and discovered it calls for a 5 oz. can (?) of evap milk. Hmmmmm. Maybe that is why so many reviewers eliminated the regular milk and just used a can (12 oz) of evap milk. That's what I did and it turned out fine. Pays to read the fine print!
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10 users found this review helpful
After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4...
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Reviewed on Sep. 23, 2006 by pmbarbara
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pmbarbara
Sep. 23, 2006
I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more flavorful. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it.
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10 users found this review helpful
I have been making this one for a few years now, with the following changes. I only use the...
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Reviewed on Sep. 22, 2006 by
MOMOFCASSIE
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MOMOFCASSIE
Sep. 22, 2006
This is one of my favorite recipes! I use chopped chilis, one more egg, and only the evaporated milk (Not the additonal 1/2 cup milk which isn't even listed in the directions. #2 says mix milk not milks. Is the extra milk a typo?). I also bake it in a smaller pan - not the 8x8 - I use that odd pan in between an 8x8 and 10x13. We serve it with taco pie (fried burger with tomato sauce, served over a baked crescent roll crust, topped with cheese, and add your own lettuce, onion, etc.) This is definitely a keeper. Have used lower fat items also and was still tasty. We had leftovers for breakfast!
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9 users found this review helpful
This is one of my favorite recipes! I use chopped chilis, one more egg, and only the...
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Reviewed on Aug. 17, 2006 by
buckeye bob
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buckeye bob
Aug. 17, 2006
I read the reviews and did these changes 8x8 casserole dish used my own grownn anaheim peppers used only the 5 oz. condensed milk used enchilada sauce liked thi very much and hope to do again if wife will let me in kitchen!
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9 users found this review helpful
I read the reviews and did these changes 8x8 casserole dish used my own grownn anaheim...
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