Chile Relleno Casserole

I really wanted to make Chile Rellenos but I decided to make a casserole instead because frankly, it’s MUCH healthier. I took the long route & blackened my own chiles and peeled them. It’s much more time consuming than using canned green chiles (which I LOVE) but the flavor seems so much more like authentic Chile Rellenos to me.   I served this meal with the Southwestern Salad with Cilantro Lime Dressing .

  • 3-5 large Ancho or Anaheim chiles (or 3, 7 oz cans of whole green chiles)
  • 3 eggs
  • 3 tbsp flour
  • 3 tbsp non fat sour cream
  • 1 3 oz can of sliced black olives
  • 1 cup of low fat Mexican blend cheese (or more if you want)
  • 1 can black beans, rinsed & drained
  • 1 can red or green enchilada sauce
  • Sour cream (garnish)
  • Diced green onion (garnish)

Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over with tongs. Char the other side of chiles completely. Remove from oven and wrap each pepper in a wet paper towel & place in a large gallon size ziploc bag. Seal the bag and let sit for 20-30 minutes. Remove from paper towel and peel the charred skin off completely. Cut the stem and remove the seeds & vein. Cut each pepper into half.

Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray. Add a layer of the chiles, and then egg mixture, then cheese, then black beans; repeat layers until gone. Top with enchilada sauce and a bit more cheese. Bake at 350 for 30-35 minutes. Top with sour cream and diced green onion.  Enjoy!

Click here for printable recipe - For the Love of Cooking.net

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3 Responses to “Chile Relleno Casserole”

  1. 1

    Kitchen Queen Victoria — February 20, 2008 @ 4:10 am

    “A Simple Collection…”
    I think not!!!
    ;)

    It took a good 20 minutes for your blog to download on my pitifully-slow dial-up connection, but was well worth it. We may try the chile relleno casserole tomorrow… my husband has been asking for Mexican food. Thanks!

    ~Vicci

    [Reply]

  2. 2

    mmmmmm looks good, no frying healthy - - Network Panda – cPanel Web hosting, PHP, MySQL, unlimited disk space and bandwidth — April 2, 2012 @ 7:21 pm

    [...] http://www.fortheloveofcooking.net/2008/02/chile-relleno-casserole.html View more posts in: [...]

  3. 3

    Emily — August 9, 2012 @ 5:24 pm

    Making this recipe for the second time as we speak! Such a great way to get that chile relleno flavor without all the calories from being fried. My boyfriend absolutely loved it too!

    [Reply]

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