Chile Rellenos Casserole
This dish could be considered a short-cut Chile Rellenos Casserole. For a more authentic flavor, use fresh Anaheim or Poblano chilies instead of canned green chilies.
INGREDIENTS | SERVES 4–6
- Cooking spray
- 2 (5.75-ounce) cans whole green chilies, drained
- ½ cup shredded Cheddar cheese
- 1 (2.25-ounce) can black olives
- 6 eggs
- 1 cup milk
- 2 tablespoons flour
- 4 tablespoons fresh cilantro, chopped
- ¼ teaspoon paprika
- 1 cup shredded Cheddar cheese (used on reheating day)
- 1 (8-ounce) can enchilada sauce (used on reheating day)
Prepare a 9″ × 13″ casserole dish for freezing. See instructions for the casserole method, or use an aluminum pan.
Spray the pan (or plastic wrap if you are flash freezing) with cooking spray.
Place half the chilies on the bottom of the pan. Top with the cheese and olives. Place the other half of chilies on top.
In separate bowl, whisk together the eggs, milk, flour, cilantro, and paprika. Pour over the top of the chilies.
Following the casserole method, wrap the casserole well and freeze.
Following the casserole method, defrost casserole in the refrigerator overnight. Bake at 350°F for 25 minutes. Remove from oven. Add 1 cup shredded Cheddar cheese to the top of the casserole, and pour the remaining enchilada sauce over the cheese. Return to oven for 15 minutes.
Calories: 317 | Fat: 24g | Protein: 19g | Sodium: 667mg | Carbohydrates: 8g | Fiber: 0g
Roasting Fresh Poblano Peppers for Chile Rellenos
You may roast them over an open gas flame, in an earthenware pan, or under a broiler. Roast the peppers until the skins are evenly charred. Place fresh roasted peppers in a plastic bag to “sweat” for 15 minutes to make them easier to peel. Peel off charred skin under running water.