Chili Relleno Casserole

Chili Relleno Casserole

65
Monya Heath Williams 1

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

Ingredients

55 m {{adjustedServings}} servings 564 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 1475 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  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

65
  1. 85 Ratings

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

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 die...

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!