Chili Rellenos Casserole

Chili Rellenos Casserole

435 Reviews 14 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CLARISSA2
Recipe by  CLARISSA2

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 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.
  3. 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.

Share It

Reviews (435)

Rate This Recipe
BANSREEPARIKH
690

BANSREEPARIKH

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 top, 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.

pmbarbara
429

pmbarbara

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 flavorful. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it.

QOP69SBK
349

QOP69SBK

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. 3 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.

More Reviews

Similar Recipes

Chili Dog Casserole I
(325)

Chili Dog Casserole I

Green Chili Casserole
(54)

Green Chili Casserole

Chili Relleno Casserole
(49)

Chili Relleno Casserole

Chili Casserole
(44)

Chili Casserole

Chili Casserole
(40)

Chili Casserole

Green Chili Casserole
(54)

Green Chili Casserole

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 27.6 g
  • 42%
  • Carbs
  • 12 g
  • 4%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 1449 mg
  • 58%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chili Macaroni Casserole

>

next recipe:

Chili Dog Casserole I