Chile Relleno Casserole

There was a time in my life where all I would order when we went out for Mexican was a plate of chile relleno. Those days are over, but when I saw this recipe I just had to try it…for old time’s sake.

1/4 lb. ground chorizo
3 (7 oz) cans of whole green chiles
3 eggs
3 tbsp flour
3 tbsp non fat sour cream
1 (3 oz) can of sliced black olives
1 cup of low fat Mexican blend cheese (or more if you want)
1 can black beans, rinsed & drained
1 (15 oz) can red or green enchilada sauce
Sour cream (garnish)
Diced green onion (garnish)

Preheat oven to 350 degrees.

Cook chorizo in a skillet until cooked through.

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 chiles, and then egg mixture, then cheese, then chorizo, then black beans; repeat layers until gone. Top with enchilada sauce and a bit more cheese.

Bake at 350 for 30-35 minutes.

Top with sour cream and diced green onion.

Did I change anything? I added the chorizo and left out the olives.

What did the family think? The boys had been at a birthday party and were full of cupcakes and pizza, so they didn’t eat. Hubby liked it a lot more than he thought he was going to. He wished there had been more chorizo and that I had cut the peppers up so they weren’t so big.

Where did this recipe come from? For the Love of Cooking

photo from For the Love of Cooking

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