Chili Relleno Casserole Recipe -
Chili Relleno Casserole Recipe
  • READY IN 55 mins

Chili Relleno Casserole

Recipe by  

"This is a quick and delicious dinner. My husband loves it."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2011

SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!

Most Helpful Critical Review
May 16, 2014

It is more of a dip then a casserole meal. Taste was good though.

Apr 04, 2011

OH MY! This is awesome. Im not a great cook, but Im very picky with taste! I try lots of recipes off here and most are ok-good. This is YUMMY. Its perfectly hot, great texture- I am on a diet and had to have a second plate. Only suggestion is if you like a little crispy cheese cook a little longer. Great JOB BON BON!

Apr 14, 2011

This casserole was amazing!!! I already bought the ingredients to make it again. I did cut the cheese in 1/2 though, and it was very cheesy and delicious!

Jan 24, 2012

Absolutely delicious!! My Mom and I made this for my Dad. He loves Chili Rellenos. We did a few things differently. We used 12 fresh Anaheim chilis that we sliced, roasted and skinned. I also seasoned the milk mixture with a little onion powder, garlic powder and a pinch of salt and pepper. Dad said it was the best he's had! It was delicious.

May 02, 2011

Very yummy and easy! I added shredded rotisserie chicken to make it more of a complete meal. Serve with salsa, sour cream and guacamole for toppings. The measurements weren't right...needed more green chiles.

Apr 15, 2011

I cut this recipe in 1/2, baked in an 8 inch square glass pan but otherwise made it exactly like published. Delicious! Cut in 9 squares and, using restraint, my husband & I ate 6 of them!

Apr 11, 2011

I make a similar casserole that everyone always raves about. This one sounds really good too and I did get some good ideas to incorporate into my own recipe....thanks for the post!


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  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 211 mg
  • 70%
  • Fat
  • 41.9 g
  • 64%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 34.6 g
  • 69%
  • Sodium
  • 1475 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Monya Heath Williams
2 Followers 1 Saved Recipes
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