Chilies Rellenos Bake
This cheesy Chilies Rellenos Bake delivers classic chile relleno flavor in an easy casserole the whole family will love.
Servings: 8 servings
Equipment
- 9x13 inch baking dish
- mixing bowl (large)
Ingredients
For the casserole
- 8 large eggs
- 1 cup sour cream
- ¼ teaspoon salt
- 2 drops red pepper sauce such as Tabasco, or to taste
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 2 cups shredded Cheddar cheese (8 oz.)
- 2 cans chopped green chilies, undrained (4 oz. each)
For serving
- Sour cream salsa, guacamole
Instructions
- Preheat oven to 350°F. Lightly spray a 13x9-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the eggs, sour cream, salt, and hot sauce until smooth.8 large eggs, 1 cup sour cream, ¼ teaspoon salt, 2 drops red pepper sauce
- Stir in the Monterey Jack cheese, Cheddar cheese, and green chilies.2 cups shredded Monterey Jack cheese, 2 cups shredded Cheddar cheese, 2 cans chopped green chilies, undrained
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for about 45 minutes or until golden brown and the center is set.
- Allow the casserole to rest for 5-10 minutes before slicing.
- Serve with sour cream, salsa, and guacamole.Sour cream
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Allow the casserole to cool completely before storing.
- Keep toppings separate until serving.
♨️ REHEATING
- Reheat individual servings in the microwave in 30-second intervals until warmed through.
- Reheat larger portions covered in a 325°F oven until heated through.
- Reheat slices in a skillet over medium-low heat for a lightly crisp exterior.
- Reheat in an air fryer at 325°F for 3-5 minutes.
❄️ FREEZING
- Freeze individual portions in freezer-safe containers for up to 2 months.
- Wrap tightly to prevent freezer burn.
- Thaw overnight in the refrigerator before reheating.
- Freeze without toppings for best results.
💡 TIPS FOR BEST RESULTS
- Use freshly shredded cheese for the best texture and melting.
- Allow the casserole to rest before slicing.
- Do not overbake, as the eggs can become rubbery.
- Check the center for doneness before removing from the oven.
- Let refrigerated leftovers sit at room temperature for 10-15 minutes before reheating.
🍳 ALTERNATE COOKING METHODS
- Bake in two 8x8-inch baking dishes for smaller portions.
- Bake in muffin tins for individual breakfast portions, reducing the baking time.
- Prepare in a disposable foil pan for potlucks and holiday gatherings.
- Use fresh roasted Hatch chilies for a more authentic flavor.
♻️ LEFTOVERS
- Wrap slices in tortillas for breakfast burritos.
- Serve alongside Ranchero Beans for lunch.
- Top with salsa and avocado for a quick dinner.
- Dice leftovers and use them in breakfast tacos.
📝 NOTES
- Cooked and crumbled ground beef can be added for a heartier casserole.
- Cooked chorizo adds a delicious spicy flavor.
- Fresh roasted green chilies can be substituted when available.
- This casserole is ideal for holiday breakfasts, meal prep, and brunch gatherings.
- The casserole will puff while baking and settle slightly as it cools.
Nutrition
Calories: 289kcal | Carbohydrates: 4g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 614mg | Potassium: 179mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 761IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg
