I used to work in a very nice Mexican restaurant in Chicago, and I particularly loved their chiles rellenos. I had so much respect for the woman that made them—hers always came out perfect every time. I’ve always been a bit apprehensive about trying them myself—having the oil the perfect temperature to make the egg wash puff up perfectly has always seemed a bit tricky.
This casserole, on the other hand, does not require any special skills. While it’s no substitute for a perfectly made chile relleno in your favorite Mexican restaurant, it’s a great way to bring those flavors into your kitchen. I love this casserole for breakfast, with fresh corn tortillas.
(This recipe was originally published here on 03/13/2014)
- eggs - 4
- milk - 2 cups
- flour - 2 tbsp, sifted
- cayenne pepper - 1/2 tsp
- salt and pepper - to taste
- whole green chiles - 2 10 oz cans, drained
- monterey jack cheese - 2 1/2 cups, shredded
- enchilada sauce - 1 cup
- sour cream - for garnish
- green onions - chopped, for garnish
- Preheat the oven to 350 degrees, and spray a 9x13" baking dish.
Whisk the eggs, milk, flour, cayenne pepper, salt and pepper together until smooth, and set aside.
- Cut the chiles in half and lay half of them evenly on the bottom of the dish. Sprinkle 1 cup of the cheese over the top, then lay on the rest of the chiles.
- Sprinkle over another cup of cheese, then pour the milk and egg mixture over the top and bake for 20 minutes. Remove from the oven and pour the enchilada sauce evenly over the top and sprinkle on the remaining cheese.
- Bake for an additional 15 minutes, until the eggs are puffed up.