Baked Chiles Rellenos Casserole
A simplified, oven-baked version of the classic Mexican dish featuring layers of green chiles, melted cheese, and a fluffy egg topping.
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Ingredients
- 14 ounces Whole roasted green chiles
- 2 cups Monterey Jack cheese, shredded
- 2 cups Sharp cheddar cheese, shredded
- 4 pieces Large eggs
- 1/4 cup All-purpose flour
- 12 ounces Evaporated milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1 teaspoon Hot sauce(optional)
- 2 tablespoons Fresh cilantro, chopped(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- 2
Drain the green chiles thoroughly and pat them dry with paper towels to prevent a watery casserole.
- 3
Lay half of the green chiles in a single layer at the bottom of the prepared baking dish.
- 4
Sprinkle all of the Monterey Jack and cheddar cheese evenly over the chile layer.
- 5
Top the cheese with the remaining green chiles to create a second layer.
- 6
In a medium bowl, whisk together the eggs, flour, evaporated milk, salt, pepper, and hot sauce until smooth.
- 7
Pour the egg mixture slowly over the chiles and cheese, ensuring it seeps into the layers.
- 8
Bake for 40 to 45 minutes until the top is golden brown and the center is set. Let rest for 5 minutes before serving.
Nutrition per Serving
415
Calories
24g
Protein
12g
Carbs
30g
Fat
1g
Fiber
6g
Sugar
890mg
Sodium
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