why make this recipe
Chili Relleno Casserole is a wonderful dish that combines bold flavors and comforting ingredients. This casserole is perfect for family gatherings, potlucks, or busy weeknights when you want something tasty yet easy to prepare. The blend of ground beef, cheese, and green chilies creates a satisfying meal that everyone can enjoy. Plus, it’s simple enough to make, even for beginner cooks!
how to make Chili Relleno Casserole
Ingredients:
- 27 ounces green chilies (1 can, whole chilies, preferably Hatch brand)
- 1 1⁄2 pounds ground beef
- 1 onion, finely chopped
- 1 pound grated cheese (Monterey Jack or white cheddar)
- 12 corn tortillas
- 16 ounces refried beans
- 4 eggs, beaten well
- 1⁄4 cup flour
- 1⁄2 cup evaporated milk
- 2 teaspoons hot sauce
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon onion powder
- 1 teaspoon salt
Directions:
- Preheat the oven to 375°F. Prepare a 9×13 inch baking pan by spraying it with cooking spray and set aside.
- In a large bowl, whisk together the beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until well combined. Set aside.
- In a large skillet, brown the ground beef over medium heat along with the chopped onions until the onions are soft and the meat is browned. This should take about 5-7 minutes.
- Add the refried beans to the skillet with the ground beef and mix until fully incorporated.
- Cut the tortillas into 1-inch wide strips. Layer half of the tortilla strips in the bottom of the prepared baking pan.
- Arrange half of the green chilies evenly over the tortilla strips, followed by half of the grated cheese.
- Repeat the layers with the remaining tortilla strips, green chilies, and cheese.
- Pour the egg mixture evenly over the top of the casserole.
- Spread the meat and bean mixture over the egg mixture.
- Sprinkle the remaining cheese over the top of the casserole.
- Cover the casserole with foil and bake in the preheated oven for 45 minutes. Remove the foil for the last 5 minutes of baking.
- Serve hot and enjoy this comforting and flavorful Chili Relleno Casserole!
how to serve Chili Relleno Casserole
You can serve Chili Relleno Casserole hot right out of the oven. It pairs well with a fresh green salad or some Mexican rice. For an added touch, consider garnishing it with sour cream, fresh cilantro, or sliced jalapeños for those who like a bit of heat!
how to store Chili Relleno Casserole
If you have leftovers, let the casserole cool completely, then cover it with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Chili Relleno Casserole
- You can use fresh or frozen green chilies if canned ones are not available. Just roast and peel them before using.
- For a spicier kick, add diced jalapeños to the meat mixture or choose a spicy cheese.
- Feel free to add vegetables like bell peppers or corn for added flavor and texture.
variation
You can easily make a vegetarian version of this casserole by omitting the ground beef and adding more vegetables, like zucchini and mushrooms. You can also use a meat substitute if you prefer.
FAQs
Can I make this casserole ahead of time?
Yes! You can assemble the casserole the night before, cover it, and keep it in the refrigerator. Just bake it when you’re ready to serve.
Is Chili Relleno Casserole gluten-free?
This recipe is not gluten-free because it contains flour and corn tortillas. However, you can use gluten-free tortillas and flour to make it gluten-free.
Can I use different types of cheese?
Absolutely! While Monterey Jack and cheddar provide wonderful flavor, you can use any cheese you like, such as pepper jack for a spicier option!
Chili Relleno Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking pan by spraying it with cooking spray and set aside.
- In a large bowl, whisk together the beaten eggs, flour, evaporated milk, hot sauce, paprika, onion powder, and salt until well combined. Set aside.
- In a large skillet, brown the ground beef over medium heat along with the chopped onions until the onions are soft and the meat is browned, about 5-7 minutes.
- Add the refried beans to the skillet with the ground beef and mix until fully incorporated.
- Layer half of the tortilla strips in the bottom of the prepared baking pan.
- Arrange half of the green chilies evenly over the tortilla strips, followed by half of the grated cheese.
- Repeat the layers with the remaining tortilla strips, green chilies, and cheese.
- Pour the egg mixture evenly over the top of the casserole.
- Spread the meat and bean mixture over the egg mixture.
- Sprinkle the remaining cheese over the top of the casserole.
- Cover the casserole with foil and bake in the preheated oven for 45 minutes. Remove the foil for the last 5 minutes.
- Serve hot and enjoy this comforting and flavorful Chili Relleno Casserole!
Notes
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