Recipe by CLARISSA2
"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."
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2 (7 ounce) cans
whole green chile peppers, drained
Monterey Jack cheese, shredded
Longhorn or Cheddar cheese, shredded
1 (5 ounce) can
1 (8 ounce) can
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.
This recipe definately has potential. I was not impressed with the tomato sauce, I would use enchilada sauce or salsa next time. Also, I thought there was too much cheese. Wow! That is really saying something for me because I am a cheese lover and usually add more than is called for. Maybe there wasn't too much, just needed something in there with it. I think I will try a little shredded chicken in the middle of the chilies next time. I have never had chile rellenos with meat in them, but hey, sounds like it would be tasty!
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.
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.
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!
Excellent dish when using suggestions of others, and a couple of my own improvements. Smaller pan (8x8 or 9x9), 2-3 lg. fresh roasted pasillo or ahaheim chiles (peeled & diced), 4 eggs, half the cheeses, only the evap. milk. For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole. The best sauce for this dish is a can of mexican style stewed tomatoes, blended till just smooth. More authentic and flavorful than using enchilada sauce. Never would use just canned tomato sauce - yuck.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Rellenos Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 248
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