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.
The Easiest Chile Relleno Breakfast Casserole
- 4 eggs
- 2 cups milk
- 2 tablespoon flour - sifted
- ½ teaspoon cayenne pepper
- to taste salt and pepper
- 2 cans green chiles - drained whole 10 oz each
- 2 ½ cups monterey jack cheese - shredded monterey jack cheese
- 1 cup enchilada sauce
- for garnish sour cream
- chopped - for garnish green onions
- Preheat the oven to 350 degrees, and spray a 9x13" baking dish.
- 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.