Whisked Away Wednesday: Chili Relleno Casserole

Exciting news! I leave for Mexico tomorrow! Yay! I am going to visit Jose (my boyfriend) for an extended weekend. So, in honor of my trip to Mexico, I am sharing the recipe for a luscious, layered, chili relleno casserole. It is composed of roasted Anaheim chilies, melty cheese, creamy black beans, ground turkey, and olives, which are then smothered in green enchilada sauce and topped with more cheese. Mouth watering yet?

Recipe courtesy of For the Love of Cooking

Ingredients

3 - 5 Anaheim chilies (I used 3 but recommend using 5, the more the better, no?)

3 eggs

3 tbsp flour

3 tbsp sour cream

1 3 oz can of sliced black olives

2 cups of low fat Mexican blend cheese

1 can black beans, rinsed & drained

1 1/2 cups ground meat (I used turkey cause I'm healthy like that ☺)

1 can green enchilada sauce

Optional Toppers, take your pick:

Sour cream

Diced green onion

Salsa

Cheese

Avocado (or guacamole)

Rinse chilies and place on a baking sheet covered in foil. Move oven rack to very top of oven and broil chilies for about 5 minutes on each side or until skin is blackened.

Remove from oven and place in a Ziploc bag. Close bag and let sit for 10-15 minutes. Remove chilies. Skin and remove veins and seeds. Cut into strips.

Preheat oven to 350℉. Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray.

Add a layer of the chilies.

Then egg mixture, then cheese, then black beans, then ground meat; repeat layers until gone.

I ended up making one large casserole and one small one with the extra.

Top with enchilada sauce and a more cheese. Bake at 350 for 30-35 minutes. Serve with optional toppings and lots of napkins!

P.S. The mini casserole I made, I refrigerated and took for lunch the next day. It was even more sabroso (delicious, flavorful) after resting for a day in the fridge. As I was heating it up my coworkers were definitely struck with lunch envy ;)