Lighter than your typical Mexican Restaurant chile relleno and perfect for meal prepping, this Easy Chile Relleno Casserole is a super simple dish that the whole family will love.
First off, let’s just being with me saying: taking pictures of casseroles? Literally the WORST. Like, I’m pretty sure there is no way to make a casserole look even remotely attractive. (I know that’s a lie, lots of you take absolutely beautiful pictures of casseroles, and while I’m befuddled at your witchery, I’m mostly just jealous).
So take me at my word here when I say, while this may not be the most beautiful thing you’ve ever laid eyes on, it is one of the tastiest (and easiest!) dinners imaginable. And like, your mouth doesn’t have eyes so who really cares if it’s ugly? Right? …Right.
I am a huge fan of chile rellenos, which is unfortunate on all levels because they are essentially a pound of cheese stuffed in a pepper, dipped in egg batter and deep-fried. Why does something so bad have to taste so good? It’s just not fair, I tell you.
Which is why I’ve crafted this lightened-up, dare I say healthy Easy Chile Relleno Casserole.
You being by evenly spreading cooked brown rice in a casserole dish.
Then you add some eggs, diced chiles and spices (are you drooling yet?).
Add a scant layer of shredded cheese, followed by whole green chiles for a kind of lasagna-esque effect.
Then top with tomato sauce (I used El Pato Mexican Style Tomato Sauce, which is essentially just a spiced tomato sauce), followed by another layer of cheese.
And then you bake it until it looks like this:
I KNOW, CASSEROLES SUCK. But just trust me, ok, it is SO GOOD. And a perfect protein-packed breakfast to sustain you til lunchtime. I especially appreciate the addition of brown rice as I struggle with low blood pressure, and I find a complex-carb and good-fat packed breakfast really helps in keeping me from feeling woozy throughout the day.
- 2 cups cooked brown rice, divided
- 8 eggs
- ½ cup milk of choice
- 1 4 oz can diced green chiles
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- salt & pepper
- 2 7 oz cans whole green chiles
- 1 7¾ oz can El Pato tomato sauce
- 2 cups shredded cheese
- Preheat oven to 375 degrees F.
- Evenly spread the cooked brown rice into the bottom of a 9 x 9" baking dish coated in cooking spray.
- In a medium mixing bowl, beat the eggs and your choice of milk until well combined. Stir in the drained diced chiles, garlic powder, cayenne, and salt & pepper.
- Pour the egg mixture evenly over the rice.
- Sprinkle approximately ½ cup of the shredded cheese over the egg mixture.
- Layer the diced green chiles over the shredded cheese until an even layer is formed.
- Spread the tomato sauce over the layer of green chiles.
- Top with the remaining shredded cheese.
- Cover the baking pan with aluminum foil, and let bake for 25 minutes.
- Remove the aluminum foil, and bake for a remaining 15 minutes, or until the eggs are set.