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Gluten Free Chile Relleno Casserole

Gluten Free Chile Relleno Casserole
Gluten Free Chile Relleno Casserole

This is a one-pot wonder that makes dinner easy and delicious. With this Chile Relleno Casserole, pop your dish in the oven for an hour and you'll have a full meal that will satisfy the whole family. With lots of gooey cheese, spicy chiles, and saucy tomatoes, this gluten free casserole will blow you away with its delicious flavor. Try this vegetarian gluten free dinner for an easy weeknight meal, especially since one-pot meals are the best thing for busy families who want to eat together at home.

Serves4 to 6

Preparation Time15 min

Cooking Time1 hr



  • 3 (4-ounce) cans whole green chiles, drained
  • 1 1/2 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheedar cheese
  • 1/2 cup Queso Fresco cheese, crumbled
  • 1/2 pound cooked and drained fresh chorizo sausage
  • 1/3 cup gluten free flour
  • 1 cup half & half
  • 2 large eggs, beaten
  • 1 (8-ounce) can tomato sauce
  • 1/3 package gluten free taco seasoning mix
  • Sliced avocado
  • Sour cream


To Make the Gluten Free Casserole

  1. Heat oven to 350 degrees F. Grease a 1 1/2 quart baking dish.

  2. Split the chiles open lengthwise, then rinse and remove the seeds. Place the chiles on paper towels to dry.

  3. In a medium bowl, combine the cheeses. Reserve 1/2 cup for the top of the casserole.

  4. In a small bowl, whisk the flour, half and half, and eggs.

  5. In a small bowl, blend the tomato sauce and taco seasoning.

  6. In the bottom of the baking dish, layer half of the cheeses, chiles, chorizo, and egg mixture.

  7. Repeat layers. Pour the tomato sauce mixture over the top. Sprinkle the remaining cheese on top.

  8. Bake for 55 to 65 minutes until the casserole is set and the cheese is melted.

  9. Serve with avocado and sour cream.

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