Chili Rellenos Casserole - BigOven 197024
Chili Rellenos Casserole

Chili Rellenos Casserole

Ready in 1 hour

Top-ranked recipe named "Chili Rellenos Casserole"

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Tasted it at a party hosted by our friend Mary Anne Sherwood. I loved it! Nice dinner dish, particularly with a bottle of Corona.


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8 Eggs
3 cups low-fat milk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Cayenne or chili pepper; as desired
Corn tortillas
4 4-oz can Green chiles; drained
1 po grated cheese
1 14-oz can Mild enchilada sauce

Original recipe makes 12 servings



Preheat oven to 350 F.

Blend eggs, milk, flour, salt, pepper, cumin, garlic powder, onion powder and cayenne or chili pepper.

Lightly grease 9x9 glass baking dish. Cover bottom of dish with torn strips of corn tortillas.

Fill chilis lightly with cheese. Layer green chilis, enchilada sauce. and remaining cheese.

Pour egg/milk mix over top, sprinkle with paprika.

Bake at 350 degrees for 60 minutes or until top is brown and it is tall and puffy.

Let stand 10 minutes before cutting. Can be made a day ahead and refrigerated before baking.

Optionally: Add a layer of beef brisket or shredded chicken.


Added on Award Medal
Calories Per Serving: 540 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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