Chili Relleno Casserole

32 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“This is a quick and delicious dinner. My husband loves it.” - by BonBon

Ingredients

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

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Metric US

Original recipe yields 8 servings

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.

Nutrition

Amount Per Serving (8 total)

Calories
564 cal
28%

Fat
41.9 g
64%

Carbs
12.6 g
4%

Based on a 2,000 calorie diet

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Reviews (32)

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jmelyons7

Apr. 4, 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 ..." See morehad to have a second plate. Only suggestion is if you like a little crispy cheese cook a little longer. Great JOB BON BON!"

itsmenatalie

Jun. 1, 2011

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

Tink0826

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!..." See more"

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