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    You are in: Home / Recipes / Chile Relleno Casserole (Lightened up Slightly) Recipe
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    Chile Relleno Casserole (Lightened up Slightly)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    sprout 13's Note:

    I wanted to make a chile relleno casserole for a potluck, but didn't love any the recipes I saw. So I combined several recipes and made my own version. It has lots of green chiles and both jack and longhorn cheese, for maximum Tex-Mex appeal. The final dish is great to take for a potluck dinner, but can also be served for breakfast and brunch. It's best just out of the oven when the egg batter is fluffy, but it is still good reheated or even served at room temperature. A few notes about the ingredients. You should try to use the best canned green chiles you can find because they give the casserole most of its flavor. The whole canned ones from a name brand (e.g. Hatch) work well. Store-brand diced green chiles will produce a less flavorful result. Home-roasted and peeled fresh green chiles (like a poblano) would be excellent, but I don't usually have the patience for that. Also, the tomato/chile sauce I'm referring to for topping the casserole is a Mexican-American brand, El Pato. It comes in small (8 oz) yellow cans and has a duck (pato?) on the can. It's quite spicy and is the closest canned product I can find to the relleno sauces I'm used to, which are more tomato-y than a standard enchilada sauce. Leftover El Pato is great on eggs or tortillas or just about any Mexican dish. In a pinch, though, you could use red chile enchilada sauce or blend up some Ro-tel until it's not chunky. Don't substitute plain tomato sauce, it doesn't have enough flavor.

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    Ingredients:

    Serves: 10

    Yield:

    9x13 pan

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Prepare a 9x13 pan by spraying it with vegetable oil spray.
    2. 2
      Drain chiles, remove any seeds, membrane, or skin you find, and slice lengthwise into 1 inch strips.
    3. 3
      Slice cheese into very thin slices. They don't have to be even and it's okay if they crumble a bit.
    4. 4
      Place a layer of chiles into the bottom of the pan. They don't have to cover completely. Cover with a layer of cheese (mix white and yellow) and a sprinkle of scallions. Repeat this, reserving a few cheese slices and scallions for the top of the casserole.
    5. 5
      Stir together milk, eggs, and flour. Season with a little bit of salt and pepper and the garlic powder. Pour this over the layered mix.
    6. 6
      Bake in the preheated 350F oven for 25-30 minutes. It's done when it doesn't wiggle when shaken, it won't brown very much.
    7. 7
      Remove from the oven, top with the tomato-chile sauce and reserved cheese and scallions. Bake 3-5 more minutes, until cheese begins to melt.
    8. 8
      Let this stand at room temperature for about 5 minutes before serving.

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    Ratings & Reviews:

    • on October 21, 2008

      55

    • on April 06, 2008

      55

      Yum! I used fresh poblanos, which I roasted and cut into slivers. I used salsa for the tomato topping. Much enjoyed by my husband and I! Made for Pick a Chef!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chile Relleno Casserole (Lightened up Slightly)

    Serving Size: 1 (176 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 214.3
     
    Calories from Fat 95
    44%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 91.6 mg
    30%
    Sodium 363.3 mg
    15%
    Total Carbohydrate 12.9 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 5.6 g
    22%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    Mexican tomato sauce

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