This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 55 mins

Chili Relleno Casserole

Read Reviews (32)

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

Ingredients Edit and Save

Watch video tips and tricks

Cheesy Chili Enchiladas

Taco Casserole

Easter Breakfast Casserole

Country Breakfast Casserole

Easy Mexican Casserole

White Bean Chicken Chili

Cheesy Ham and Hash Brown Casserole

Enchilada Casserole

Salsa Chicken Rice Casserole

All about Eggs

Measuring All-Purpose Flour

Original recipe makes 8 servings Change Servings

2 (7 ounce) cans whole green chiles, drained
1 pound shredded Cheddar cheese
4 eggs
2 tablespoons all-purpose flour

1 1/2 (5 ounce) cans evaporated milk
1 pound shredded Monterey Jack cheese
2 (10 ounce) cans green enchilada sauce

Check All Add to Shopping List

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

ADVERTISE WITH US

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!

—jmelyons7

See full review »

Jun 01, 2011

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

—itsmenatalie

See full review »

44 Ratings

See other versions of this recipe!

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!

—Tink0826

See full review »

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!

—Boysenberry

See full review »

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.

—AvoLuvr

See full review »

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.

—Cassandra

See full review »

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!

—Dana

See full review »

Jan 03, 2012

I found that it needed to cook longer before I added the sauce. Also I added one additional can of whole green chilies. The 2- 10 ounce can of sauce is WAY too much. Part of one can is more than enough. Next time I'll bake until cooked then add sauce and cheese and broil at the end. Quite tasty.

—dragonlady

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chili Rellenos Casserole

Green Chili Casserole

Chile Relleno Casserole

Chili Dog Casserole I

Chili Dog Casserole II

Green Chili Casserole

Chili Casserole

Chili Beef Casserole

Chili Casserole

Chili Casserole with Egg Noodles

ADVERTISE WITH US

Nutrition

Calories
564 kcal
28%

Carbohydrates
12.6 g
4%

Cholesterol
223 mg
74%

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.

Nutritional Information

Chili Relleno Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 564
Calories from Fat: 377

% Daily Value *
Total Fat 41.9g 64 %
Saturated Fat 25g 125 %
Cholesterol 223mg 74 %
Sodium 1475mg 59 %
Potassium 503mg 14 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 1.4g 6 %
Protein 34.6g 69 %
Sugars 5.3g
Vitamin A 37 %
Vitamin C 65 %
Calcium 117 %
Iron 24 %
** Thiamin 8 %
Niacin 63 %
Vitamin B6 20 %
Magnesium 21 %
Folate 27 %

* 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.