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Chile Relleno Casserole Recipe

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This recipe for Chile Relleno Casserole, by , is from Another Brilliant Idea, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Benoit
Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large can whole large chiles
1 lb cheddar cheese
1 lb hamburger meat
1 can enchaladia sauce (mild, medium or hot)
1 onion
salt/pepper to taste
1 pkg of corn tortillas
butter

Fresh or Canned chiles can be used.

Remove head and seeds of chiles
Make long strips of cheddar cheese and slide into chiles. Layer in a dish.

Meat Mixture:
Add finely chopped onion to hamburger meat and cook well done. Season to taste.

Put meat misture over prepared chiles with cheese and pour the enchilida sauce over all of dish. Cover with foil for the first 25 minutes.
Serve with:
Corn tortillas-wrap in foil and place in oven for 10 min.Serve butter to spread over hot corn tortillas.

Directions:
Directions:
A yummy dish. The chiles cook good and makes a pretty dish with the melted cheese.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I use canned large chiles. Some may call them peppers. If fresh they are yellow or green in color and need to be cooked 5-10 minutes longer.

 

 

 

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