• Recipes
  • Entertaining
  • Family
  • Life
  • Travel
  • Nav Social Menu

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube

Mama Harris' Kitchen

Bringing you tasty, family-style recipes with fresh local ingredients!

  • Home
  • Recipe Index
  • Most Recent Posts
  • About
    • About Me – Mama Harris’ Kitchen
    • Press
    • Family Life
  • Contact
    • Contact
    • Advertise / Sponsor
    • Privacy Policy

casserole cheesy chile relleno chile rellenos easy kid-friendly main dish meal meatless Mexican mexican dish recipe

Easy Chile Relleno Casserole

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Have you ever tried a dish that you haven’t had in years, since childhood, and that first taste immediately took you back? I remember when I was a child, my mom would toy around with different approaches to cooking. She had these recipe cards delivered that would fit into this recipe box, and each week she’d add the newest ones. She also had this one specific cookbook that was all sorts of recipes you could create in the microwave. Hey, it was the eighties then and it was all about convenience at the time! I recall there was this one dish she would make. It was actually a casserole, and she’d make it often.

It was a chile relleno casserole, and she’d make it in the microwave. I remember that I loved the way it tasted, the eggs and cheese was so delicious, but I never wanted to touch the green stuff! That egg and cheese though? Oh, I lived for it!

For years I’ve wanted to replicate that dish. It’s such a strong memory for me, and I thought it would be cool to recreate it. I didn’t, however, want to use the microwave. Last winter I got a few of the ingredients listed from her, added some more of my own, changed some things around so that I could bake it in the oven instead. Hers didn’t have the topping so I added that as well. The night that I made it I’d posted it on my facebook page, and the comments went crazy! I hadn’t even taken photos or anything because it was my first trial. After we all gobbled it up though, I regretted not taking photos or writing anything down. Thankfully I remembered most of the ingredients and how I did things. I recreated the same meal and it was just as good, if not better than the first time. If you want to get a bit fancier, you can add some onions or additional spices to suit your tastes. Personally I love the simplicity of this dish, and you don’t even notice that it’s meat free! Now, with all that cheese and heavy cream it’s not the healthiest dish around, but at least it’s not deep fried rellenos like the original dish! This is fun to build, easy to make and it goes so great with my Simple Spanish Rice and Crockpot “Refried” Beans. It’s a perfect Sunday dinner!

Casserole Ingredients:

  • One can (27 ounces) whole, fire roasted green chiles.
  • 1 pound cheddar cheese, shredded
  • 1 pound monterey jack cheese, shredded
  • 4 eggs
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
Topping Ingredients:
  • 1 small (4 ounce) can tomato paste
  • 4 tablespoons chunky medium salsa
  • 1-1/2 teaspoon sour cream
Directions
Preheat oven to 350 degrees.
Remove chiles from can, rinse and pat dry.
Take 1/4 cup of each cheese (1/2 cup total) and put aside for use in the topping later.
Spray a large casserole dish with non stick spray.

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Arrange half of the chiles in the bottom of the dish, then top with the remaining cheddar cheese.

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Arrange the remaining chiles, then top with remaining monterey jack cheese.
In a small bowl, crack open the eggs and separate the egg white from the yolks.
Add the yolks to a separate bowl.
Beat the egg whites for about a minute, just until they thicken.
Add whipping cream, flour and seasonings to the bowl with the yolks, then whisk to combine.
Add the beaten egg whites and mix it all together.

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Pour the egg and seasoning mixture over the casserole, then bake uncovered for about 40 minutes.

Easy Chile Relleno Casserole | Mama Harris' Kitchen

While casserole is baking, mix together tomato paste, salsa and sour cream.

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Spread over top of casserole when done baking, then sprinkle the remaining cheese all over the top.
Bake another 15 minutes

Easy Chile Relleno Casserole | Mama Harris' Kitchen

Let cool to allow ingredients to stiffen, making it easier to cut.
Enjoy!
Easy Chile Relleno Casserole
 
Save Print
Prep time
10 mins
Cook time
55 mins
Total time
1 hour 5 mins
 
This chile relleno casserole is so easy to make, layers of chiles and cheese create a tasty dinner that's perfect for the busiest of families.
Author: Mama Harris' Kitchen
Recipe type: casserole, dinner
Cuisine: Mexican, American, Fusion
Ingredients
  • One can (27 ounces) whole, fire roasted green chiles.
  • 1 pound cheddar cheese, shredded
  • 1 pound monterey jack cheese, shredded
  • 4 eggs
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon cumin
  • Topping Ingredients:
  • 1 small (4 ounce) can tomato paste
  • 4 tablespoons chunky medium salsa
  • 1-1/2 teaspoon sour cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove chiles from can, rinse and pat dry.
  3. Take ¼ cup of each cheese (1/2 cup total) and put aside for use in the topping later.
  4. Spray a large casserole dish with non stick spray.
  5. Arrange half of the chiles in the bottom of the dish, then top with the remaining cheddar cheese.
  6. Arrange the remaining chiles, then top with remaining monterey jack cheese.
  7. In a small bowl, crack open the eggs and separate the egg white from the yolks.
  8. Add the yolks to a separate bowl.
  9. Beat the egg whites for about a minute, just until they thicken.
  10. Add whipping cream, flour and seasonings to the bowl with the yolks, then whisk to combine.
  11. Add the beaten egg whites and mix it all together.
  12. Pour the egg and seasoning mixture over the casserole, then bake uncovered for about 40 minutes.
  13. While casserole is baking, mix together tomato paste, salsa and sour cream.
  14. Spread over top of casserole when done baking, then sprinkle the remaining cheese all over the top.
  15. Bake another 15 minutes
  16. Let cool to allow ingredients to stiffen, making it easier to cut.
  17. Enjoy!
3.5.3251

If you loved this here's more..

  • Think Outside the Blog – Weekly Blog Hop – Week 8!Think Outside the Blog – Weekly Blog Hop – Week 8!
  • Easy Chilaquiles RojosEasy Chilaquiles Rojos
  • Cabbage Rolls with Brown RiceCabbage Rolls with Brown Rice
  • Egg White Melt Breakfast SandwichEgg White Melt Breakfast Sandwich

Share this:

  • Email
  • Print
  • Tweet
  • Share on Tumblr
  • WhatsApp


7 Comments

Previous Post: « It’s a Season to be Thankful with Macy’s & Rwanda Path to Peace Baskets
Next Post: Chorizo & Egg Breakfast Pockets: Behind the Scenes at Pillsbury »

Reader Interactions

Comments

  1. TrulyBlessed says

    November 26, 2013 at 10:40 pm

    I’m gonna try this one! Thanks!

    Reply
    • Mama Harris says

      December 9, 2013 at 5:42 pm

      It’s great, and just so easy!

      Reply
  2. Nancy Fawks says

    November 13, 2015 at 7:09 am

    How many people would you say this serves? Do you know the nutritional facts on this by some chance?

    Reply
    • MamaHarris says

      November 23, 2015 at 9:48 am

      I usually make it for my family, and we typically have leftovers for a couple more servings, so I’d probably say 9 servings. I haven’t put in the nutritional information because sometimes that information varies so much. You can use lowfat cheese and light sourcream, or even nonfat plain yogurt instead of sour cream to lighten it up a bit. I find creating a recipe and scanning my items individually with an app like myfitnesspal give great results. Hope that helps!

      Reply
      • Nancy Fawks says

        November 23, 2015 at 1:55 pm

        I am doing low carb so I am more interested in the carb count. Thank you for getting back to me.

        Reply
  3. Daisy says

    October 26, 2018 at 9:28 am

    I’d like the recipe for the microwave version your mother used to make,,,and/or the name of the cookbook!

    Reply
    • MamaHarris says

      October 26, 2018 at 1:52 pm

      LOL, I would love it as well! I believe when I first shared this recipe she may have told me, but I’ve forgotten since then. Unfortunately, she passed 10 months ago unexpectedly, so I will not be able to confirm. 🙁

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar


Read ALL about me here or you can email me at dawn@mamaharriskitchen.com
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Stay Updated!

Get all the latest tasty goodness straight to your inbox!

Privacy Policy

Seasonal Recipes

Hawaiian BBQ Chicken Wings #ChicksWingIt #WingItWednesday | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

Street Style Grilled Hot Dogs with Hebrew National #HebrewNationalSummer #ad | Mama Harris' Kitchen

Street Style Grilled Hot Dogs

Popular Categories

  • Main Dish Recipes
  • Chicken Recipes
  • Kid-Friendly Recipes
  • Side Dish Recipes
  • Veggie Recipes

Search by Category

Popular This Month

Quick Pan-Fried Tilapia | Mama Harris' Kitchen

Quick Pan-Fried Tilapia

Savory Crepes with Turkey, Mushroom and Swiss Cheese | Mama Harris' Kitchen

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Weeknight Dinner Idea: Quick & Easy Chicken Teriyaki Bowl | Mama Harris' Kitchen

Quick & Easy Chicken Teriyaki Bowl

Sunrise Moscato Mimosas | Mama Harris' Kitchen

Sunrise Moscato Mimosas

Shrimp Tacos with Cilantro Lime Cream | Mama Harris' Kitchen

Shrimp Tacos with Cilantro Lime Cream

Follow on Instagram

Get all the latest recipes straight to your inbox!

Footer

You Might Also Like

Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch (ad) #BTBGrillingRecipes #IC | Mama Harris' Kitchen

Southwest Grilled Chicken and Avocado Salad

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad) #SaveMartSummer AD | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

Fresh Lentil Bean Salad AD #LoveALentil #LetsLentil | Mama Harris' Kitchen

Fresh Lentil Bean Salad

Grilled Pineapple Asparagus Salad | Mama Harris' Kitchen

Grilled Pineapple Asparagus Salad

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing #BetterWithCraisins AD | Mama Harris' Kitchen

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

- View More Recipes Like This -

my foodgawker galleryEverywhere Society Member

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Snapchat
  • Twitter
  • YouTube
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

Copyright © 2021 · Mama Harris Kitchen

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.