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Chili Rellenos Casserole


"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."
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1 h servings 387 cals
Original recipe yields 6 servings


  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 721
  1. 919 Ratings

Most helpful positive review

This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapen...

Most helpful critical review

This recipe definately has potential. I was not impressed with the tomato sauce, I would use enchilada sauce or salsa next time. Also, I thought there was too much cheese. Wow! That is reall...

Most helpful
Most positive
Least positive

This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapen...

Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier peppers) Very accessable for me living in AZ. Used 1 lb of ground beef cooked with onion, and a little c...

I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more f...

After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guest...

Excellent dish when using suggestions of others, and a couple of my own improvements. Smaller pan (8x8 or 9x9), 2-3 lg. fresh roasted pasillo or ahaheim chiles (peeled & diced), 4 eggs, half the...

This is one of my favorite recipes! I use chopped chilis, one more egg, and only the evaporated milk (Not the additonal 1/2 cup milk which isn't even listed in the directions. #2 says mix milk...

yum!! You can prepare this casserole ahead of time, then pop it in the oven when you're ready for dinner. I used enchilada sauce instead of tomato sauce for a little extra spice.

I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them. But this casserole is just as good. It is definitely a keeper.

I read the reviews and did these changes 8x8 casserole dish used my own grownn anaheim peppers used only the 5 oz. condensed milk used enchilada sauce liked thi very much and hope to do again if...