Chile Rellenos Casserole


  • 1 large can whole green chiles (12-15 chiles)
  • 1 1/2 lb. ground or diced pork
  • 1 med. onion, diced
  • 3 cloves garlic, minced
  • Ad
  • 1 cup chicken broth
  • 1/2 water, 1 Tbsp. corn starch
  • 12-14 oz. can green chile enchilada sauce
  • seasoned salt, chili powder, cumin to taste
  • 12 corn tortillas
  • 8 oz. monterey jack cheese
  • 4 oz. shredded jack/colby cheese


Preheat oven to 350 degrees F, grease 9x13 inch baking dish. Brown 1 1/2 lbs. pork pieces or ground pork in a large non-stick skillet with a bit of oil, add onions, garlic, chiles and spices to taste. Add the broth to the sauce and bring to boil. Simmer until onions are tender, add water mixed with cornstarch.

Meanwhile, slice the block of cheese in half lengthwise, then into a total of 12 pieces to fit inside of chiles. Stuff chiles with cheese, wrap a tortilla around each one. Put 2 ladles-ful of sauce in bottom of pan, layer wrapped chiles seam side down into pan. Can lay 2 on the side. Pour the rest of the sauce over the tortillas, cover with the shredded cheese. Bake 30 minutes until brown and bubbly.


My family gave this a FANTASTIC rating!

By Kim from Crawford, CO


September 24, 20070 found this helpful

Good taste.

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