Chili Relleno Casserole

 

One of The Husband's favorite things to order when we're eating at a Mexican Restaurant is chili relleno. The photo really doesn't do this dish any justice...it's much more delicious than it looks with just a hit of spice. This version is also much healthier than your usual chili relleno and since we're meat-lovers in this family, I packed on the ground meat.

Chili Relleno Casserole
(adapted from For the Love of Cooking)


ingredients

• 5-7 Anaheim chilies (depending on the size)
• 3 eggs
• 3 Tbs flour
• 3 Tbs sour cream
• 1 (3oz) can of sliced black olives
• 2 cups Mexican blend cheese
• 1 can black beans, rinsed & drained
• 1 lb ground meat
• 1 can green enchilada sauce

directions

1. Rinse chilies and place on a baking sheet covered in foil. Broil chilies for about 5 minutes on each side or until skin is blackened.
2. Remove from oven and place in bowl with cover. Let it sit for 10-15 minutes. Remove chilies. Skin and remove veins and seeds. Cut into strips.
3. 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.
4. Add a layer of the chilies. Then egg mixture, then cheese, then black beans, then ground meat; repeat layers until gone. Top with enchilada sauce and a more cheese. Bake at 350 for 30-35 minutes. Serve with optional toppings like sour cream, avocado, salsa & more cheese!