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 ;)
That looks great - I'm definitely going to have to make that this weekend. Do you peel the skin of the peppers? Does it come off easily? Can't wait! Thanks for the recipe and have a FABULOUS time in Mexico visiting the boy!!!!!!
ReplyDeleteyes, the skin comes off super easy. Just don't burn your fingers! Thanks, I am way excited! He is mostly excited for me to make him cookies... ;)
ReplyDeleteYou just reminded me that it has been way too long since I last made this... your version looks wonderful! Thanks for the shout out and link back to my site.
ReplyDeleteLooks amazingly delicious! Can't wait to try it :) Take lots of pictures and have fun!!!
ReplyDeleteThis is such a good idea! And it looks tasty too. Have fun in Mexico!
ReplyDeleteI would have had lunch envy as well! Have a great time in Mexico!
ReplyDeleteThis is a great idea. A time saver for sure!
ReplyDeleteWow! I'm so hungry now! Your recipes are divine thanks so much for sharing! I think I'm going to get cooking now...:)
ReplyDeleteHow did you know that my mouth is watering over looking at this lovely dish!
ReplyDeleteGreat blog you have created! I look forward to following you and all the yummy recipes you share. :-)
Mexico was fantastic thanks for all the well wishes!
ReplyDeleteOne word: YUM!
ReplyDeleteI have just found your site and I tried this recipe. It was delicious! I was just wondering if you have a secret to telling if the ggs are done. I cooked it longer and was never really sure the eggs had set with the enchilada sauce being so soupy (but delicious!). Thanks!
ReplyDelete
ReplyDeleteThis was a great recipe to use the peppers from my Uncle's garden. Followed the recipe exactly and it turned out great. Will make again & again. Thanks for sharing!