Chili Relleno Casserole


Chili Relleno Casserole

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican, Vegetarian
Servings 8 Servings


  • 4 eggs
  • 1 1/2 cups milk
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 7- ounce cans whole green chilies split open
  • 4 cups shredded cheddar about 1 pound or less
  • 4 cups shredded Monterey Jack about 1 pound or less


  • Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.



Recipe says 8 servings, but we got 12 out of each 9” x 13” pan. Also we used a lot less cheese than the recipe calls for.
Tried this recipe?Let us know how it was!

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