Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Chile Relleno Casserole & Sour Cream Rice

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Chile Relleno Casserole & Sour Cream Rice make for a comforting meal any time of the year.

Chile Relleno Casserole

I hope you guys have been enjoying my guest bloggers. I know I have! It’s been so nice to just spend time with my new little guy and our family. It is such an adjustment having a newborn again. Isaac does really well at night which is such a great thing for me. He only gets up twice to eat at night and the rest of the time he is so good. But lately he wants to be held. Alot. Which I am fine with. Except it makes it hard to do anything else like shower or eat. Lance was home for 2 1/2 weeks and had to leave this past Sunday back to Wyoming. It was so nice and I am sure missing him and his help.

Chile Relleno Casserole & Sour Cream Rice
 
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Serves: 8
Ingredients
  • Chile Relleno Casserole
  • 16 oz. shredded Monterey Jack cheese
  • 16 oz. shredded Cheddar Cheese
  • 2 (8 oz) cans whole green chiles (You may need more. I halved this recipe and still used 2 cans)
  • 4 eggs, separated
  • 1 Tbsp. flour
  • ⅔ C. evaporated milk
  • salt and pepper to taste
  • Sour Cream Rice
  • 2 to 2½ C. cooked rice
  • 4 oz. can diced green chiles
  • 8 oz. shredded Cheddar or Monterey Jack cheese
  • 16 oz. sour cream
Directions
  2. Sprinkle both cheeses into a lightly greased 9x13 casserole pan. Arrange chiles over cheese; set aside.
  3. Beat egg yolks in a bowl; gradually beat in flour and milk.
  4. In another bowl, beat egg whites until fluffy; stir into yolk mixture. Add salt and pepper to taste. Drizzle egg mixture over chiles. Bake uncovered at 325 degrees for 50 minutes or until eggs are set.
  5. Let stand several minutes before serving. Makes 8 servings.
  6. for the Sour Cream Rice
  7. Combine all ingredients in a bowl; stir well.
  8. Spoon mixture into a buttered 2 qt. casserole dish.
  9. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly. Serves 6 to 8.

 

Comments

  2. This looks divine!! Especially since I live in the land of green chile! (New Mexico). We LOVE us some green chile! One if our favorite (and easy) weeknight meals is a simple breakfast burrito (with green chile, of course!)<br />Tara

  4. My hubby loves chile rellenos, so I&#39;ll have to try this recipe. King Ranch Chicken is one of our favorite go-tos. Just had it last night, using smoked turkey (which we had smoked).

  6. My favorite weeknight meal is my taco meal…it&#39;s basically like a taco meat on a salad that you serve with chips. We love it and I get asked to make it all the time by the family.

  7. My favorite weeknight meal is anything BBQ&#39;d. Burgers, chicken, pork roast or chicken sausages. LOVE anything off the grill.

  8. My 2 grandsons like my hot dogs and beans. I slice uncured hot dogs into rounds and saute a little to brown them. Then I add a can of baked beans, some ketchup, mustard, molasses and allspice. Let simmer a few minutes. They love it.

  9. My favorite weeknight dinner is pasta with meat sauce!<br />bjn1957{at}gmail{dot}com

  14. I make chicken parmesan for a quick meal. Thanks for the chance to enter.<br /><br />Andrea D.<br />short74717@msn.com

  16. So many choices, favorite has to be roasted chicken breasts.<br /><br />Casey N.<br />misscaseym(at)yahoo dot com

  17. Mandy,<br />Yummy Yummy, trying this soon, thanks for all you do love this site, my go to meal is honey lime chicken enchiladas.

  23. I love chili rellenos and these taste like the real thing just without all the work.<br />I&#39;ve made them twice already and am making them again tomorrow. Everybody I&#39;ve shared them with have been really impressed.<br /><br />Thank you so much for sharing this recipe.

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