Chile Relleno Casserole

We have been getting a bountiful basket every 2 weeks or so since 1) I need to eat healthy for this pregnancy and 2) I'm so tired, shopping the best deals on produce got to be too much. This past week we got some awesome chiles in our basket. I had never cooked with fresh chiles before, but came across this recipe someone posted on the Bountiful Baskets FB page. I also made my own enchilada sauce to go with it and I love that I know every single ingredient that went into this dinner. It was mild and can easily be made more spicy if you and your family prefer more heat. It makes great leftovers as well.



Picture & recipe from Pam @ For the Love of Cooking:

• 3-5 large Ancho or Anaheim chiles (or 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 can red or green enchilada sauce
• Sour cream (garnish)
• Diced green onion (garnish)

Move oven rack to the top of oven and set to BROIL. Wash chiles and place on a tin foil covered baking pan. Place on top rack of oven, watch (and listen) closely. Chiles will crackle, pop & char. Once the entire pepper is charred evenly turn over with tongs. Char the other side of chiles completely. Remove from oven and wrap each pepper in a wet paper towel & place in a large gallon size ziploc bag. Seal the bag and let sit for 20-30 minutes. Remove from paper towel and peel the charred skin off completely. Cut the stem and remove the seeds & vein. Cut each pepper into half.

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 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.

Enchilada Sauce:
(from the Taste of Home forum here)

2 T. cooking oil
2 T. all-purpose flour
2 T. chili powder
1 tsp. ground cumin
1 can (14 oz. chicken broth)
1 can tomato sauce (8 oz.)
1 tsp. salt
1/4 tsp. garlic powder

Heat oil in large saucepan; stir in flour & chili powder. Cook for 1 minute then all remaining ingredients. Bring to boil & simmer for 10 min. Refrigerate extra.