• Debbie

Chiles Rellenos Casserole

Updated: Jan 27, 2018

This Chiles Rellenos Casserole (sometimes called chili relleno) is very easy to prepare and is loaded with flavor. Chile peppers are stuffed with cheese and then topped with beef, pork, or chicken, enchilada sauce or salsa, and then more cheese. It's an easy weeknight dinner, great for company, or to bring to a potluck.


This recipe was adapted from this chili relleno breakfast casserole. I modified the recipe to make it low carb by omitting the flour, and substituting heavy cream for the milk. A low carb friend kicked it up a notch by adding shredded pork and salsa to this recipe. So my thinking was beef and enchilada sauce would also be awesome.

Chiles Rellenos Casserole made with Beef and Enchilada Sauce (made by me, Debbie)



Chiles Rellenos Casserole made with Pork and Salsa (made by Sandy)


Chiles Rellenos Casserole


Ingredients:


1 lb ground beef *

2 7-ounce cans whole mild green chile peppers

8 oz monterey jack cheese (whole brick), cut into 1/2 inch cubes

8 oz cheddar colby cheese shredded (can use cheddar)

5 large eggs

1 cup heavy cream

1 teaspoon salt

1/3 cup enchilada sauce or salsa

Cooking Spray


*You can use pork, or chicken in place of the ground beef.


Directions:


1. Brown ground beef in a medium skillet over medium/high heat. Season with salt and pepper. Drain and set aside.

2. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.

3. Open and drain each can of chiles. Stuff each chile with cubed pieces of monetary jack cheese. Arrange the stuffed chiles in the bottom of the baking dish.

4. Spread the cooked ground beef (pork or chicken) evenly over the stuffed chili peppers.

5. Sprinkle shredded cheddar colby jack cheese over the ground beef and chiles.

6. In a separate medium sized bowl combine eggs, heavy cream and salt and whisk.

7. Pour egg mixture over chiles.

8. Top with enchilada sauce or salsa. I added a few slices of jalapeno peppers to the top as well.


Bake uncovered for 40 -45 minutes or until firm. Remove from oven and let set 5 or 10 minutes before cutting and serving.

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