Chili Rellenos Casserole

397 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.” - by CLARISSA2

Ingredients

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition

Amount Per Serving (6 total)

Calories
387 cal
19%

Fat
27.6 g
42%

Carbs
12 g
4%

Based on a 2,000 calorie diet

Reviews (397)

Rate This Recipe

644

BANSREEPARIKH

Mar. 15, 2006

"This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapenos on ..." See moretop, used only 8 ounces lower fat mexican cheese instead of 16 ounces, and broiled the cheese on top. My husband and I both loved it and we'll definitely be making this again! We served it with spanish rice, salad, tortilla chips and salsa."

391

pmbarbara

Sep. 23, 2006

"I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more flavorf..." See moreul. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it."

295

QOP69SBK

Oct. 12, 2005

"Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier peppers) Very accessable for me living in AZ. Used 1 lb of ground beef cooked with onion, and a little cumin. ..." See more3 eggs and a little hot sauce to the egg mixture. And enchilada sauce instead of tomato sauce. Used mostly sharp cheddar with a little monterey jack. Many compliments !! Reheats well."

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