Chili Rellenos Casserole Recipe
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Chili Rellenos Casserole

By: CLARISSA2 
"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (348)

23,351 Saves

What to Drink?
Wine Sauvignon Blanc
Cocktail Parker's Famous Margaritas
Beer Beer
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 (8 ounce) can tomato sauce

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 387 | Total Fat: 27.6g | Cholesterol: 148mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 15, 2006 by BANSREEPARIKH   view full review
This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 23, 2006 by pmbarbara   view full review
I have been making this one for a few years now, with the following changes. I only use the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 12, 2005 by QOP69SBK   view full review
Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 29, 2006 by SOCAL REINER   view full review
After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 19, 2006 by delish-dish   view full review
yum!! You can prepare this casserole ahead of time, then pop it in the oven when you're ready...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 22, 2006 by MOMOFCASSIE   view full review
This is one of my favorite recipes! I use chopped chilis, one more egg, and only the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 4, 2006 by CAYENNE   view full review
I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them....
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 22, 2006 by kanoe   view full review
This was excellent..My family and work people loved it and asked for the recipe. I used Hatch...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 15, 2006 by MOM2TRAPPER   view full review
This was really good. I did use 1/2 a can of enchilada sauce in lieu of tomato sauce and only...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 17, 2006 by buckeye bob   view full review
I read the reviews and did these changes 8x8 casserole dish used my own grownn anaheim...

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