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Stuffed Chile Casserole

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A comforting and flavorful casserole featuring layers of roasted green chiles and melted cheese, perfect for family gatherings.

Ingredients

Scale
  • 2 cans (7 oz each) whole green chiles, drained and patted dry
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (10 oz) red enchilada sauce
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Layer half of the green chiles flat on the bottom of the dish. Sprinkle half of both cheeses on top.
  3. Add another layer of the remaining chiles, then top with the rest of the cheese.
  4. In a medium bowl, whisk together eggs, milk, cream, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.
  5. Pour the egg mixture evenly over the casserole.
  6. Bake uncovered for 35–40 minutes, or until the top is golden and the center is set.
  7. Remove from oven, pour the enchilada sauce over the top, and return to the oven for another 5 minutes.
  8. Let rest for 5 minutes before slicing. Garnish with cilantro if desired.

Notes

For a gluten-free option, substitute gluten-free flour. Add a sprinkle of breadcrumbs on top before baking for extra crunch.

Nutrition

Find it online: https://www.glutenfreez.com/stuffed-chile-casserole/