Chili Relleno Casserole Recipes

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CHILE RELLENO CASSEROLE

Make and share this Chile Relleno Casserole recipe from Food.com.

Provided by k.west

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5



Chile Relleno Casserole image

Steps:

  • Mix the milk, eggs, salt,pepper,and flour.
  • Spray a pan (9x13) with a nonstick cooking spray.
  • layer chilies, then the mixture made in step 1, then the cheese.
  • Continue this order until you run our of ingredients and put EXTRA cheese on the top!
  • Bake at 350 degrees for about 50 minutes.
  • Allow about 10 minutes before serving!

Nutrition Facts : Calories 283.9, Fat 17.5, SaturatedFat 10.4, Cholesterol 112.5, Sodium 599.9, Carbohydrate 15.6, Fiber 0.6, Sugar 1.5, Protein 16.4

1 lb grated cheese (i use a mexican blend or a cheddar also works well)
3 eggs
1 1/2 cups milk
1/2 cup flour
1 (8 ounce) can whole green chilies

CHILI RELLENO CASSEROLE

This is a quick and delicious dinner. My husband loves it.

Provided by Monya Heath Williams

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 8

Number Of Ingredients 7



Chili Relleno Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  • Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

Nutrition Facts : Calories 563.7 calories, Carbohydrate 12.6 g, Cholesterol 210.7 mg, Fat 41.9 g, Fiber 1.4 g, Protein 34.6 g, SaturatedFat 25 g, Sodium 1474.8 mg, Sugar 5.3 g

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour
1 ½ (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

CHILE RELLENO CASSEROLE

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8



Chile Relleno Casserole image

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

CHILI RELLENOS CASSEROLE

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.

Provided by CLARISSA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 8



Chili Rellenos Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. 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, pop under the broiler for a few minutes, and serve.

Nutrition Facts : Calories 387.4 calories, Carbohydrate 12 g, Cholesterol 139.9 mg, Fat 27.6 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 16.7 g, Sodium 1449.4 mg, Sugar 7.3 g

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs, or more to taste
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk
1 (8 ounce) can tomato sauce

CHILI RELLENO CASSEROLE

Categories     Cheese     Dairy     Egg     Bake     Vegetarian     Casserole/Gratin     Hot Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 8



Chili Relleno Casserole image

Steps:

  • Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)

CHILI RELLENO CASSEROLE

Make and share this Chili Relleno Casserole recipe from Food.com.

Provided by Chef Emstar

Categories     Mexican

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16



Chili Relleno Casserole image

Steps:

  • Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
  • Sauté onion, garlic and carrot until the onions are translucent.
  • Add the raisins and walnuts.
  • Add spices and sauté about 1 minute more.
  • Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
  • Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
  • Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
  • Serve with fresh sliced avocado.

Nutrition Facts : Calories 558.5, Fat 37.3, SaturatedFat 18.3, Cholesterol 273.9, Sodium 944.8, Carbohydrate 18.5, Fiber 5, Sugar 9.6, Protein 39.5

6 -8 large pasilla bell peppers (aka Poblano)
2 cups monterey jack cheese, shredded
2 cups sharp tillamook cheddar cheese, shredded
1 lb ground turkey
1/2 yellow onion, finely diced
1 garlic clove, minced
1/2 cup finely diced carrot
1 tablespoon chopped raisins
1/4 cup walnuts, toasted and chopped
1 -1 1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
salt
1 (15 ounce) can tomato sauce
4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

CHILI RELLENO CASSEROLE

I got this recipe from my friend Debbie who calls it "The Chili Egg Thing that's Good". Can sizes listed for the salsa are estimates. My directions didn't have ounces listed

Provided by 911spatcher

Categories     High In...

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9



Chili Relleno Casserole image

Steps:

  • Beat eggs until frothy, add milk and Bisquick, Mix chili and cheese with a fork. Spread into a buttered casserole dish. Pour Bisquick mixture over chili and cheese, Mix lightly. Bake at 350°F for 45 minutes.
  • Mix green chili salsa, tomatoes, salsa suprema and cheddar cheese for the sauce, heat in pan on stove top until the cheese is melted. Pour over casserole.

Nutrition Facts : Calories 672, Fat 47, SaturatedFat 28.1, Cholesterol 207.1, Sodium 1363.3, Carbohydrate 25.9, Fiber 2.2, Sugar 6.1, Protein 37.3

2 (4 ounce) cans Ortega green chilies, diced
2 eggs, beaten
3 cups milk
1 cup Bisquick
1 lb sharp cheddar cheese, grated
1 (4 ounce) can green chili salsa
1 (14 ounce) can tomatoes
1 (4 ounce) can salsa, suprema
1/2 lb sharp cheddar cheese, grated

CHILI RELLENO CASSEROLE

Make and share this Chili Relleno Casserole recipe from Food.com.

Provided by Lalaloo

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4



Chili Relleno Casserole image

Steps:

  • Separate egg whites from yolks. Whip egg whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season with salt and pepper.
  • Grate cheeses and combine together.
  • Grease a 9x13-inch casserole dish.
  • Spread small amount of egg mixture in dish.
  • Split open green chilies and layer on top of eggs in dish.
  • Sprinkle grated cheese on top.
  • Spread some more egg on top of that.
  • Repeat layers until all ingredients are gone (finish with egg).
  • Bake for 25 minutes @ 350° or until golden brown.

Nutrition Facts : Calories 502.2, Fat 39.2, SaturatedFat 23.5, Cholesterol 263.2, Sodium 702.1, Carbohydrate 4.8, Fiber 0.4, Sugar 2.3, Protein 32.7

6 large eggs
1 lb monterey jack cheese
1 lb colby cheese
8 ounces whole green chilies

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