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chili relleno casserole recipe

Chili Relleno Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Baking dish 9x13 inches
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Oven
  • 1 Knife
  • 1 Cutting board
  • 1 can opener

Ingredients
  

  • 6 whole Poblano peppers roasted and peeled
  • 2 cups Monterey Jack cheese shredded
  • 2 cups Cheddar cheese shredded
  • 4 large Eggs
  • 1 cup Milk
  • 1 tablespoon All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 can Red enchilada sauce 10 ounces

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Slice the roasted and peeled poblano peppers open and remove the seeds.
  • Layer half of the poblano peppers in the bottom of the baking dish.
  • Spread half of the Monterey Jack and Cheddar cheeses over the peppers.
  • Repeat the layers with the remaining peppers and cheeses.
  • In a mixing bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
  • Pour the egg mixture evenly over the layered peppers and cheese.
  • Bake in the preheated oven for 30 minutes.
  • Remove from the oven and pour the enchilada sauce over the casserole.
  • Return to the oven and bake for an additional 15 minutes, or until the casserole is set.
  • Let the casserole rest for 10 minutes before serving.

Notes

For extra flavor, consider adding cooked ground beef or turkey to the layers before baking. If you want a spicier version, add some chopped jalapenos or a dash of hot sauce to the egg mixture. Make sure to roast the poblano peppers until the skins are blistered for easy peeling, which helps enhance their natural flavors.
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