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Chili Relleno Casserole

Published Jan 1, 2019 By Julia 12 CommentsThis post may contain affiliate links.

Summary:
This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. For more low carb and keto dishes, visit Vegetarian Main Recipes.

Chili Relleno Casserole

5 from 3 votes
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Prep: 15 mins
Cook: 40 mins
Yield: 4 servings
Calories: 340
Net Carbs: 6g

INGREDIENTS

  • 2 (7-ounce) cans whole green chiles
  • 1 (10-ounce) can red enchilada sauce
  • 1 cup shredded monterey jack cheese (4 ounces weight)
  • 1 cup shredded cheddar cheese (4 ounces weight)
  • 1 (2-ounce) can sliced black olives
  • 3 large eggs

INSTRUCTIONS

  • Preheat the oven to 350 F. Prepare a greased 8x8 inch baking dish.
  • Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.
  • Lay half of the chiles along the bottom of the baking dish. Distribute half of each cheese on top.
  • In a bowl, beat eggs and enchilada sauce until well-mixed. Evenly pour about half of the sauce over the cheese in the baking dish.
  • Lay remaining chiles on top of the sauce. Distribute remaing cheese. Scatter the olives on top. Evenly pour remaining sauce on top.
  • Bake uncovered at 350 F until the surface is set and the casserole is cooked through, about 40 minutes. Let it rest for 10 minutes before slicing.

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%

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a healthy chili relleno casserole in a white dish
This casserole is like a deconstructed chili relleno, which means “stuffed chile” in Spanish, and consists of a poblano pepper stuffed with cheese and meat, coated with an egg batter or corn flour, and fried. It’s often served with tomato based sauces.

My version is in the form of a casserole, which skips the frying and is simpler to make. I use canned green chiles, avoiding an additional step of pre-roasting raw peppers, and layer them with two kinds of shredded cheese (monterey jack and cheddar).  I use a batter made with red enchilada sauce and eggs, topping everything with sliced black olives.

The result is a savory and comforting dish that you can enjoy as a main course for dinner or even breakfast. Leftovers can be reheated the next day.

step by step collage of how to make an easy mexican chili relleno casserole
There are several canned ingredients in this recipe. When selecting green chiles, verify that the packaging says “whole” and not “diced.” For reference, I use two 7-ounce cans by the Ortega brand. It’s important to drain them well to avoid excess liquid in the casserole.

I use an enchilada sauce that’s available in 10-ounce cans by the Casa Fiesta brand. It should be a red colored sauce, not green. An alternative to store-bought sauce is making your own enchilada sauce using tomato sauce, spices, and oil.

Lastly, I use sliced black olives that come in 2-ounce cans, but any variety will work so you can use your favorite kind. Just slice and scatter them over the casserole before baking.

slice of vegetarian chili relleno casserole in a white dish

More Recipes For Mexican Inspired Food

It's so easy to make homemade salsa verde, which is a sauce with pureed tomatillos, chili peppers, onion, cilantro, lime, and other seasonings. Check out the step-by-step photos below to learn how to make this.
Salsa Verde

Adobo Sauce

Instant Pot Chili Verde

Instant Pot Salsa Chicken Soup

Filed Under: 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. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Fried Jalapeño Slices
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newest oldest most voted
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 Up1Vote Down  Reply
1 year ago
Lyn

Can you assemble night before and bake next day??

Vote Up0Vote Down  Reply
7 months ago
Journey

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

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1 year ago
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!

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1 year 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.

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1 year 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.

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1 year ago
Judy B

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

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1 year ago
Haley

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

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1 year ago
Julia

I would bake for 50 to 60 minutes.

Vote Up1Vote Down  Reply
1 year ago
Kerry

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

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2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years ago
Kim

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

Vote Up0Vote Down  Reply
2 years ago

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