Chilies Rellenos Casserole
photo by Marcasite Queen
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 (226.79 g) can green chilies (peeled, whole, mild & well-drained)
- 14.79 ml butter or 14.79 ml margarine
- 118.29 ml onion (chopped)
- 8 eggs
- 236.59 ml sour cream
- 177.44 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml ground black pepper
- 6 corn tortillas (5 1/2 in size, cut into sml pieces)
- 473.18 ml shredded monterey jack cheese (roughly 8 oz by weight)
- sour cream (to serve as garnish)
- salsa (to serve as garnish)
directions
- Preheat oven to 350°F.
- Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
- In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
- In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
- Stir in tortilla pieces + cheese & pour over chilies.
- Bake 25-30 min or till a knife inserted in the center comes out clean.
- Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
- TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.
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Reviews
-
Being a Texas girl I can share a quick fix to adding more of the corn tortilla "flavor". Toast the strips of corn tortilla first in the oven with non stick olive oil spray. This keeps it from blending in with wet items too much. Also, if you don't have the fabu...Chili relleno, use serranos. I also like to add tomatoes, and cilantro, too! Yum.
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As written, the recipe is not at all spicy and was a bit doughy for my taste. I made a second batch (half the recipe), using 7 oz of green chiles and 1/3 cup flour. I'd reduce the flour further. I sauteed about 5 oz fresh chorizo sausage with the onions and layered this on top of the chiles. Like another reviewer, I toasted my tortillas, but I just throw them on a gas burner and let them sit there for a few seconds. This version was a 4 star for me. I thought the filling was more stodgy than quiche-like, and will reduce flour further
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Delicious! I've made quite a few chile relleno casseroles but none have had corn tortillas in them, so I was intrigued by their use in this recipe. I cut my tortillas up into 1/2" pieces and that worked very well. This dish goes together very quickly and easily, so it made a flavorful, quick dinner. I served this with "light" sour cream and homemade salsa. The leftovers were served for breakfast the next morning. Thank you for sharing this wonderful recipe...it is a keeper!<br/>*Made for 2010 Football Pool*
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)