Chili Relleno Casserole Recipe

by Correen

This chili relleno casserole recipe is full of flavours and very easy to prepare. Great for a busy week night, and good enough for company.

This easy Mexican chili relleno casserole is cooked for those who want the flavor of chiles rellenos with less time and fewer calories. You can find authentic Mexican chiles rellenos on the menu of all good Mexican restaurants.

They are poblano chiles that are roasted, peeled, seeded and stuffed with cheese then dipped in an egg batter and deep fried before being topped with salsa and crema, Mexican sour cream.

With this puffy chili relleno casserole recipe, you get the flavors of chiles rellenos with less work. And since you bake the rellenos instead of frying them, it is much healthier too.

It is nice to serve Chiles Rellenos Casserole with a simple green salad and roasted tomato salsa. It makes a great weekend breakfast or brunch dish too.


Puffy Chili Relleno Casserole Recipe

Ingredients:

3 cans (7 oz. each) whole green chiles

8 flour tortillas (6-inch size), cut into 1-inch strips

1 lb. grated low-fat cheese (mozzarella or cheddar)

3 cups egg substitute (equal to 12 eggs)

3/4 cup skim milk

1/2 tsp. each: pepper, cumin, garlic powder

1/4 tsp. salt (optional)

1 tsp. paprika

Salsa, thick and chunky (optional)


Preparation:

Preheat oven to 350 degrees. Drain chilis and remove seeds. Spray a 9″ x13″ baking pan with nonstick cooking spray. Lay half the chiles in the pan.

Top with half the tortilla strips and then half the cheese. Repeat another layer using remaining chiles, tortillas, and cheese. Beat remaining ingredients (except paprika) and pour over casserole. Sprinkle with paprika.


Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving.

Serve with Spanish yogurt sauce or thick and chunky salsa.


Spanish Yogurt Sauce

Serve this with Mexican dishes instead of sour cream. It does taste amazing.


Ingredients:

1 cup non-fat plain yogurt

1/2 tsp. dried cilantro (optional)

1/4 tsp. cumin

1 tsp. dried parsley

1/2 cup thick and chunky salsa

Mix all ingredients and put it in the fridge until serving.


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Original Chili Relleno Casserole Recipe