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Chili Relleno Casserole

Chili Relleno Casserole

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Monya Heath Williams

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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:
  • 223 mg
  • 74%
  • Sodium:
  • 1475 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  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

itsmenatalie
46
6/1/2011

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

jmelyons7
43
4/4/2011

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 had to have a second plate. Only suggestion is if you like a little crispy cheese cook a little longer. Great JOB BON BON!

Tink0826
38
4/14/2011

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!