How to make my Gluten Free Green Chili Casserole!
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Today I am going to show you how to make my Green Chili Casserole, Gluten Free of course!
This recipe was a staple in my house growing up, we had it at least once a month! A family favorite for sure!!
Mostly Gluten Free already. Using a pint jar of my homemade Cream of Mushroom soup helps this meal to come together even faster!
You can make this casserole spicy by adding in Jalapenos!
The soup recipe is also in my cookbook! I have mentioned that I make a very large batch and store jars in the freezer { I don't have a pressure canner to make them shelf stable}. But store bought cream soup works just as well, and any cream soup such as chicken, celery or even cream of beef soup!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Green Chili Casserole:
12 Corn Tortillas, toasted
1 lb. Ground Beef
1 Onion
2 cloves Garlic
1/2 tsp each Salt & Pepper or to taste
2- 7 oz. cans of Green Chilies
1 cup Sour Cream
1 pint Cream of Mushroom Soup
8 oz. Cheddar Cheese
8 oz. Pepper Jack Cheese
Oven 350 F. Ungreased 9 x 13 casserole dish. Bake 30 minutes or until bubbling.
Ove Gloves
Cooling Rack
Cookie Sheet
Cast Iron Skillet
9 X 13 Casserole dish
Wooden Spatula
Large Spoon
Metal Spatula
Pyrex Measuring Cups
CHILES RELLENOS CASSEROLE RECIPE! LOW CARB OR KETO FRIENDLY! NOREEN'S KITCHEN
Here is another recipe to keep you on track if you are doing low carb or keto to start off the year. This chiles rellenos casserole is a delicious layered egg bake with the flavors of chile rellenos but without all the work and all the frying! This works up into a lovely casserole that will feed eight generous portions. This can be eaten hot, warm or cold and if you aren't counting your carbs you can even pop this into warm tortillas to make an excellent breakfast burrito! #chilerellenos #mexican #quickandeasy #lowcarb #ketofriendly #eggs #cheese #homemade #recipe #love #noreenskitchen
I have started mine the easy way with one 28 ounce can of whole, fire roasted green chiles. Of course, you can always fire roast, peel and prepare your own green chilies. I love to do that when the Hatch green chiles come out of the field in New Mexico and I can order them by the case then I prep and freeze them. You can also do this with poblano chiles. SInce I am currently out of frozen chilies I am opting for the canned. They are just as delicious and a quick grab from the grocery store. If you cannot find whole, fire roasted chiles in a can, please use chopped chilies. You will need about 2 cups worth to finish this recipe.
When I prep the canned chiles, I simply open them up, pat each one between paper towels, open them to lay them flat and remove any additional seeds if desired. These chilies are not hot at all so the seeds are just added fiber.
I have added some bulk sausage to this recipe. Traditional rellenos sometimes will have a meat and cheese filling. I have mixed it up a bit for this casserole and used one pound of my favorite bulk breakfast sausage. This adds additional protein and helps keep you full longer. I have simply browned and drained my sausage.
Next up is eggs. I have used six eggs and some heavy cream. You can use half and half if you prefer. If you like you can do half cream and half sour cream for an ultra creamy, souffle like casserole with an added tang. I have also added fresh garlic and seasonings to my egg mixture. I love to add cumin, garlic, onion, oregano and chili powder along with some salt and pepper to this dish. Eggs are so versatile and take seasonings so well it just adds that much more flavor!
Now it's time to layer it all up. Start by placing a layer of chiles in the bottom of your prepared baking dish. I used a 9 x 13 inch baking dish that I sprayed with vegetable oil spray. Lay some shredded colby jack cheese on top of the chilies and then half of the sausage crumbles on top of the cheese. Repeat those layers once more in the same order.
Now you will pour the egg mixture over the layers. Now it's time to bake for 45 to 55 minutes in a 325 degree oven. You will want to bake this until a knife inserted in the center comes out clean and free of any moisture from the egg mixture. Once done, remove from the oven and then, if desired, sprinkle with additional cheese and allow to melt while it is cooling.
This casserole is really versatile. It slices up beautifully and can be made ahead for a week's worth of breakfasts if you are meal prepping. Serve with cauliflower rice, tossed salad or any side you prefer for a high protein meal fit for a king!
I hope you give this chile rellenos casserole a try sometime soon and I hope you love it!
Happy Eating!
You can find a printable version of this recipe on my website here:
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Chili Relleno Casserole
Chile Relleno Casserole
(For 14 Camp Oven)
Ingredients:
2 lb. chorizo pork sausage
1- large yellow onion diced
2- 12 oz. cans evaporated milk
1- cup water
1/2 teaspoon salt
8 eggs
3/4 cup flour
2- 27 oz. cans whole green chilies seeded
2 cups mild cheddar cheese, grated
2 cups monterey jack cheese, grated
Directions:
Brown the onion and sausage in the bottom of the oven. Remove and set as side. Beat the eggs, add milk, water, salt, flour, then stir in 2 cups of the cheese. ( 1 cup each type) Open the chilies and put a layer in the bottom of the oven. Sprinkle 1/2 of the meat and cover with 1/2 of the egg/milk/ cheese mix. Add another layer of chilies, meat and the rest of the liquid. Top with the remainder of the cheese. Save one chili and arrange it in strips in a star pattern on top to decorate. Cover and bake at 425 degrees for 45-60 minutes. (1 semi loose ring of coals on bottom and 2 tight rings of coals on top) Rotate oven and lid every 15 minutes. Remove from heat when top is browned, let set for 5-10 minutes and ENJOY!!!
(For 12 Camp Oven)
Ingredients:
1 lb. chorizo pork sausage
1- medium yellow oven
1- 12 oz. can evaporated milk
1- cup water
½ teaspoon salt
6 eggs
½ cup flour
1- 27 oz. can whole green chilies seeded
1 ½ cups mild cheddar cheese, grated
1 ½ cups monterey jack cheese, grated
CHILE RELLENO CASSEROLE | Easy Recipe For Baked Chile Relleno Casserole
Today I am cooking at home and making chile relleno casserole. This recipe comes from a viewer that wanted to recreate their mother's recipe. This is a simple and delicious casserole that is so easy to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#poblanopeppers #chilerellenocasserole
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0:00 Intro
0:12 Prep Poblano Peppers
1:31 Ingredients
2:15 Prep The Casserole
3:19 Bake And Serve
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⭐️ CARNE ASADA RECIPE
⭐️ FAJITAS RECIPE
⭐️ COOKWARE VIDEO
INGREDIENTS
2 large poblano peppers (roasted and cleaned)
1/3 cup (42 g) all-purpose flour
1/2 tsp baking powder
1/8 tsp fine salt (I used 1/4 tsp coarse salt)
1/8 tsp cayenne
1/8 tsp smoked paprika
3 large eggs (room temp)
1/4 cup (60 ml) whole milk
1 1/2 cups (150 g) shredded cheese
*I used Oaxaca cheese*
1.5 to a 2-quart buttered baking dish
Bake at 450 ºF / 232 ºC for 15 to 20 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Chile Relleno Casserole
Chile Relleno Casserole Recipe
How To Make Paula Deen's Corn Casserole with Jiffy mix
This is how to cook Paula Deen's Corn Casserole with Jiffy mix.
Cookware used in this video (Amazon affiliate links)
Casserole Dish:
Mixing Bowls:
Silicone Spatula:
Ingredients used in this recipe:
14.75oz creamed corn
15.25oz whole kernel sweet corn (drained)
8.5oz Jiffy corn muffin mix
8oz sour cream
1 stick of butter (melted)
1.5 cups of shredded cheddar cheese
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*Casual Cooking’s content is for entertainment only. Use of this information is strictly at your own risk. Casual Cooking will not assume any liability for direct or indirect losses or damages that may result from the use of information contained in this video including but not limited to economic loss, injury, illness or loss of life. Links above include affiliate commission or referrals. I'm part of an affiliate network and I receive compensation from partnering websites. The content of this video may be outdated or inaccurate.
GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.