CHICKEN CHILE RELLENO CASSEROLE RECIPES

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CHILE RELLENO CASSEROLE RECIPE | FOOD NETWORK KITCHEN ...



Chile Relleno Casserole Recipe | Food Network Kitchen ... image

Love chile rellenos but can't be bothered with all the prep? Try this no-fry, no-fuss casserole that delivers on all the flavors and gooeyness of this traditional Mexican dish without all the work.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

8 poblano peppers
8 Colby Jack cheese sticks (1 ounce each) or 8 ounces Colby Jack cheese, cut into 1-inch pieces
One 10-ounce can enchilada sauce
8 large eggs
1 cup grated Cheddar
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
  • Preheat the oven to 350 degrees F.
  • Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
  • Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
  • Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

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The chile relleno (Spanish pronunciation: [tʃile reʎeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs". The most common pepper used is Puebla's poblano pepper, though New Mexico chile…
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