Chile Relleno Casserole

Chile Relleno Casserole

Thekchen 0

"This casserole has the flavor of chile rellenos, but is much easier to prepare and is a favorite in our family, hot or as left overs."


8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 350 degrees F
  2. Open canned chilis, rinse and remove remaining seeds.
  3. Prepare egg mixture:
  4. beat eggs
  5. add flour, salt and evaporated milk and mix well
  6. set aside
  7. Layer ingredients in casserole dish from bottom:
  8. 1/2 chilis
  9. 1/2 grated cheese
  10. 1/2 chilis
  11. 1/2 grated cheese
  12. Pour egg mixture over layers
  13. If using tomato sauce:
  14. Bake at 350 degrees for 80 minutes
  15. Pour tomato sauce over casserole and bake an additional 10 minutes
  16. If using queso (cheese) sauce
  17. Bake at 350 degrees for 90 minutes
  18. Pour queso sauce over top.
  19. Let cool 15-20 minutes prior to serving.
  20. Store left overs in the refrigerator and serve the next day. Often more tasty the second day.
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This recipe is a favorite, especially during the winter holidays. Everyone competes for left overs. Maybe make 2 batches and freeze one for later. Excellent served with tamales and salad.