Chili Relleno Casserole Recipe

Chili Relleno Casserole Recipe

Chili Relleno Casserole Recipe

Ingredients:

  • 1 1/2 cups ground meat (I used turkey cause I’m healthy like that ☺)
  • 1 3 oz can of sliced black olives
  • 1 can black beans, rinsed & drained
  • 1 can green enchilada sauce
  • 2 cups of low fat Mexican blend cheese
  • 3 – 5 Anaheim chilies
  • 3 eggs
  • 3 tbsp flour
  • 3 tbsp sour cream

Optional Toppers, take your pick:

  • Sour cream
  • Diced green onion
  • Salsa
  • Cheese
  • Avocado (or guacamole)


How To Make Chili Relleno Casserole:

  1. Rinse the chilies and place them on a baking sheet covered with foil. Move the oven rack to the very top of the oven and broil the chilies until the skin is blackened (about 5 minutes on each side).
  2. Remove the chilies from the oven and place in a Ziploc bag. Close the bag and let sit for about 10-15 minutes. Remove the chilies. Skin and remove the veins and seeds. Cut into strips.
  3. Preheat the oven to 350℉. Combine the eggs, sour cream, flour, olives, salt and pepper to taste, then mix thoroughly. Coat a baking dish with cooking spray.
  4. Add a layer of the chilies. Then add the egg mixture, then the cheese, then the black beans, then the ground meat; repeat layers until gone.
  5. Top with enchilada sauce and more cheese. Bake at 350 degrees for about 30-35 minutes. Serve with optional toppings and lots of napkins!

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