Green Chili Rellenos Casserole I&II


I combined the two recipes for Chili Rellenos Casserole & Green Chili Casserole. I also added all of the readers' tips that I liked from both recipes. Can be eaten as a side dish or as the main course for a vegetarian meal or cool & cut into small squares as an appetizer.

Modified from: Chili Rellenos Casserole

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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch (or 8x11 or 8x8") 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.
  3. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
  4. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
  5. Or may layer chili/cheese/chili/cheese, pour egg mixture over & bake 25-30 min. (no sauce over top).
  6. Let cool/set up for 10 min. before serving.


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