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.
- 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
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.