Chile Rellenos Casserole Chicken casserole

Here’s a Chile Rellenos Casserole recipe that’s hearty, flavorful, and perfect for any occasion. This version combines the classic chile rellenos flavors in a more convenient casserole form.

Chile Rellenos Casserole

Ingredients:

• 4 large poblano peppers (or 1 can of green chilies if you want a milder dish)
• 1 lb ground beef or chicken (optional, you can skip this for a vegetarian version)
• 1/2 cup diced onion
• 1-2 cups shredded Mexican cheese (cheddar, Monterey Jack, or a combination)
• 1 can (4 oz) diced green chilies (optional)
• 4 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup crumbled tortilla chips (optional, for texture)
• Fresh cilantro or green onions for garnish (optional)

Instructions:

1. Roast the Poblano Peppers:
   • Preheat your oven to 450°F (230°C). Place the poblano peppers directly on the oven rack or a baking sheet and roast them for about 20 minutes, turning occasionally, until the skins are charred.
   • Once done, remove the peppers from the oven and place them in a bowl, covering with a kitchen towel or plastic wrap. Let them steam for 10 minutes. Afterward, peel off the skins, remove the seeds, and slice the peppers into strips.
2. Prepare the Ground Meat (if using):
   • In a skillet, cook the ground beef (or chicken) over medium heat, breaking it up as it cooks. Add the diced onion and cook until soft, about 5-7 minutes. Season with salt, pepper, cumin, garlic powder, and chili powder. Set aside.
3. Assemble the Casserole:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   • Layer the bottom of the baking dish with the roasted poblano peppers.
   • If using ground meat, spread the cooked beef/chicken mixture over the peppers.
   • Add a layer of shredded cheese (reserving about 1/2 cup for topping) and sprinkle with the canned green chilies, if desired.
   • In a separate bowl, whisk together the eggs, sour cream, milk, cumin, garlic powder, salt, and pepper. Pour this mixture evenly over the casserole.
4. Bake the Casserole:
   • Bake in the preheated oven for about 30-35 minutes or until the casserole is set and the top is golden.
   • For an extra touch, sprinkle the remaining cheese over the casserole and bake for an additional 5 minutes, allowing the cheese to melt and bubble.
5. Serve:
   • Let the casserole cool for a few minutes before cutting into it.
   • Garnish with fresh cilantro or green onions if desired, and serve with a dollop of sour cream or salsa.

This Chile Rellenos Casserole is a delicious and hearty meal with all the flavor of traditional chile rellenos but without the frying. It’s a perfect dish for a family dinner or a gathering