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    Home » Breakfast Recipes

    The Easiest Chile Relleno Breakfast Casserole

    BY: Ben Rayl PUBLISHED: 13 Mar, '14 UPDATED: 13 May, '21 1 Comment

    RecipePrintComments
    5 from 1 vote

    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.

    Chile relleno casserole
    DCF 1.0

    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.

    Chile relleno casserole

    The Easiest Chile Relleno Breakfast Casserole

    I love this Easy Chile Relleno casserole for breakfast, with fresh corn tortillas.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Breakfast, Brunch
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Calories: 320kcal
    Author: Ben Rayl

    Ingredients
     

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 320kcal | Carbohydrates: 16g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1009mg | Potassium: 192mg | Fiber: 4g | Sugar: 10g | Vitamin A: 988IU | Vitamin C: 13mg | Calcium: 460mg | Iron: 1mg

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      Recipe Rating




    1. Norm

      April 18, 2014 at 9:44 pm

      I don't know how to get the recipe for chile rellanos Can you help

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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