Ingredients for Chilies Rellenos Casserole
- 1 (4 ounce) can whole green chilies, drained and roughly chopped
- 2 tablespoons butter
- 1/2 cup chopped yellow onion
- 6 large eggs
- 1/2 cup sour cream
- All Purpose Flour
- 1 teaspoon salt
- Ground Black Pepper
- Corn Tortillas
- Monterey Jack Cheese
- Salsa
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How to Make Chilies Rellenos Casserole
- Preheat oven to 350°F (175°C).
- Slit each chili lengthwise and spread open to flatten slightly.
- Place green chilies in a single layer in a greased 7x11 inch glass baking dish.
- In a small skillet, melt 2 tablespoons of butter over medium heat.
- Add 1/2 cup chopped onion and cook until tender (about 5 minutes). Remove from heat.
- In a large bowl, whisk together 6 large eggs, 1/2 cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir in the cooked onion mixture, 1 cup crumbled tortilla chips, and 1 1/2 cups shredded cheddar cheese. Pour the egg mixture evenly over the chilies in the baking dish.
- Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
- Serve immediately with sour cream and salsa.
- To reheat leftovers: Cover and bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until heated through. Serve hot with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
56g
Carbs
7g
