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Chile Relleno Casserole

Updated Apr 27, 2021Published Jan 1, 2019 By Julia 13 CommentsThis post may contain affiliate links.

Summary:
Mexican chile rellenos are poblano peppers stuffed with cheese and meat, coated with batter, and fried. My simpler version skips the breading and frying, and can be described as a deconstructed chile relleno in casserole form.
chile relleno casserole after baking

Chile Relleno Casserole

4.8 from 4 votes
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Prep: 15 mins
Cook: 40 mins
Yield: 4 servings

INGREDIENTS

  • 14 ounces canned whole green chiles (Note 1)
  • 10 ounces canned red enchilada sauce (Note 2)
  • 1 cup shredded monterey jack cheese (Note 3)
  • 1 cup shredded cheddar cheese (Note 3)
  • 2 ounces canned sliced black olives (Note 4)
  • 3 large eggs

INSTRUCTIONS

  • Prepare: Preheat oven to 350 F. Set aside greased 8×8 inch baking dish. Drain chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
  • Assemble Casserole: Lay half of chiles along bottom of baking dish. Distribute half of each cheese on top. Beat eggs and enchilada sauce in bowl until well-mixed. Evenly pour about half of sauce over cheese in baking dish. Lay remaining chiles on top of sauce. Distribute remaining cheese. Scatter olives on top. Evenly pour remaining sauce on top.
  • Bake: Bake uncovered at 350 F until surface is set and casserole is cooked through, about 40 minutes. Rest for 10 minutes before slicing. Serve (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 340 (64% from fat)  
Total Fat 24g 37%
   Saturated Fat 11g 56%
Cholesterol 200mg 67%
Sodium 1140mg 48%
Net Carb 6g  
Total Carb 8g 3%
   Dietary Fiber 2g 8%
   Sugars 1.5g  
Protein 19g  
Vitamin A 16% · Vitamin C 20% · Calcium 43% · Iron 2%

PHOTOS

chile relleno casserole after baking
step by step on assembling chile relleno casserole
chile relleno casserole served in white bowl

NOTES & TIPS

(1) Green Chiles. I use two 7-ounce cans from Ortega. Verify that the packaging says “whole” and not “diced” green chiles. To avoid excess liquid in the casserole, drain the cans well before using.
(2) Enchilada Sauce. I use a 10-ounce can by Casa Fiesta. It should be a red colored sauce, not green. This can be substituted with homemade enchilada sauce.
(3) Shredded Cheese. 1 cup is about 4 ounces weight. I use a bag of pre-shredded cheese. This can be substituted with any soft cheese that melt easily, like mozzarella or pepper jack.
(4) Black Olives. I use a 2-ounce can of sliced black olives. This can be substituted with your favorite variety of olives.
(5) Serving. Enjoy this casserole as a main course for dinner or even breakfast, with a side of Mexican-inspired cauliflower rice or fried jalapeño slices. Leftovers can be stored in an airtight container for up to 3 days.

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Filed Under: Low Carb, Mains: Vegetable, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, cheddar cheese, eggs, gluten free, olives, oven, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Gloria R

Just made this last night for a quick dinner and my hubby and I loved it. We added some shredded chicken as someone suggested, my husband does not consider it dinner without meat in it. Supper easy and flavorful, going to keep these ingredients on hand moving forward. Thanks for the recipe!

Vote Up2Vote Down  Reply
3 years ago
Otis

I made this and it was excellent. I added two ounces of Cotija cheese and doubled the olives – just because I had a larger can.

Vote Up2Vote Down  Reply
4 years ago
Dan Devine

made it with canned chilis, the flavor was very mild . Used fresh chilis it had a wonderful chili flavor.
a layer of breakfast sausage was added

Vote Up1Vote Down  Reply
1 year ago
Journey

Have mine in the oven! Added black beans and red onion, excited to try it.

Vote Up1Vote Down  Reply
3 years ago
Judy B

I am so excited to find this. I had a very similar recipe that I used to make and then lost it and couldn’t quite remember it so am thrilled to find this. Much to my surprise my grocery store did not have whole green chiles. I got Anaheim chile peppers to use instead but they are fresh. Any idea how long I should roast them before cooking this? Thanks.

Vote Up1Vote Down  Reply
3 years ago
Julia

Hi Judy! I would roast them with a bit of olive oil for about 10-15 minutes on each side at 425 F. You want them to be nicely blistered and blackened.

Vote Up0Vote Down  Reply
3 years ago
Judy B

Thank you Julia! I will be making this very soon.

Vote Up0Vote Down  Reply
3 years ago
Haley

If I double it would I use a 13×9 pan and if so how long should I cook it?

Vote Up1Vote Down  Reply
3 years ago
Julia

I would bake for 50 to 60 minutes.

Vote Up1Vote Down  Reply
3 years ago
Lyn

Can you assemble night before and bake next day??

Vote Up0Vote Down  Reply
2 years ago
Kerry

Looks delicious! How many poblanos? They aren’t on the ingredient list.

Vote Up0Vote Down  Reply
4 years ago
Julia

I use canned (cooked) chiles instead of fresh (uncooked) poblanos.

Vote Up0Vote Down  Reply
4 years ago
Kim

Thank you for continuing to deliver amazing and diverse keto recipes! I will make this soon!

Vote Up0Vote Down  Reply
4 years ago

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