We all have our favorites when ordering at the local Mexican restaurant. Mine are cheese enchiladas and horchata, my mom almost always orders chiles rellenos. True chiles rellenos are a labor of love: blistering and peeling the poblano chiles, preparing the filling and batter, and frying off the chiles. They sure are good, but not exactly Tuesday night-worthy. For me, this Chiles Rellenos Casserole is a good weeknight option. We get a lot of the flavor components with the ease of a layered casserole.
Whip up a pitcher of Cucumber Jalapeno Lemonade to serve alongside this casserole for a special addition to the meal.
The ingredients in this casserole are all easily found at your basic supermarket. Canned diced green chiles, enchilada sauce, and corn tortillas all come from the Hispanic foods section and the remainder of the ingredienat are things you probably have on hand every day.
Layering the ingredients in the casserole dish is simple and takes only a few minutes. Start with a bit of enchilada sauce and then place four tortillas in the bottom. I often tear them to cover the bottom of the entire pan. Next comes cheese, green chiles, and sauce again. These layers get repeated twice more and then topped with one more layer of four tortillas. The egg mixture is then poured over the top of the casserole and allowed to chill to really hydrate the tortillas. Before placing in the oven a final layer of enchilada sauce and cheese are sprinkled over the top.
I cover the casserole with foil for much of the baking and then remove the foil to get this golden melty cheese situation. You'll want to dig into this right away, but give it five minutes or so to cool before slicing and serving. I often make some black beans, guacamole, or rice to go alongside the casserole, but it is a hearty meal all on its own.
I hope you give this recipe a try and get a couple of "oohs" and "ahhhs" when you bring it to the table. Please pin this recipe and leave a comment below to let me know how it turned out! If you snap a photo, tag it with #planeatpostrepeat so that I can see the cheesy goodness!
Chiles Rellenos Casserole
- 16 6" corn tortillas
- 12 oz. enchilada sauce
- 14 oz. canned diced green chiles, undrained
- 8 oz. shredded cheddar or Mexican blend cheese
- 6 large eggs
- ¼ cup all-purpose flour
- 1¼ cup milk
- 1 teaspoon kosher salt
- Set aside ⅓ cup of the enchilada sauce and ½ cup of the cheese.
- Spray a 9x13" pan with nonstick spray.
- Spoon a thin layer of enchilada sauce in the bottom of the baking pan. Then build a layer of 4 tortillas (tear them as needed to cover the surface of the pan), ⅓ the remaining cheese, ⅓ the green chiles, and a thin layer of enchilada sauce. Repeat this layer 2 more times.
- Add the remaining 4 tortillas to the top of the casserole.
- In a medium bowl, combine the eggs, milk, flour, and salt with a whisk until no lumps remain. Pour the mixture over the casserole.
- Refrigerate the casserole for 30 minutes. Preheat oven to 350°F.
- Remove casserole from the refrigerator and pour over the reserved enchilada sauce. Sprinkle with the reserved cheese. Cover the casserole with foil and bake at 350 for 40 minutes.
- Remove the foil and increase the oven temperature to 450°F. Bake for an additional 15-20 minutes or until the cheese is golden. Allow the casserole to cool for 5 minutes before serving for easier serving.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
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