Chile Relleno Casserole Recipe


3 7 ounces cans whole green chilies, fire roasted

2 1/2 cups Monterey Jack cheese shredded

1 cup cheddar cheese shredded

6 large eggs

1 3/4 cups milk 2% or whole

1/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

Pico de Gallo optional

chopped cilantro optional

sour cream optional



Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.

Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of prepared casserole dish. Sprinkle with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.

In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.

Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.


Canned green chilies can be found in the Hispanic food section of your local grocery store.

For best results buy good quality blocks of cheese and shred it yourself to avoid anti caking agents.

Are you feeding any army? Add 1 pound cooked ground beef, ground chorizo or ground pork sausage to the casserole with the two layers of cheese and green chilis.

Take this recipe to the next level with fresh roasted poblano peppers.

To increase protein add shredded chicken between the layers of chilies.

Top with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno or chopped avocados.

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up in the microwave very well at a reduced power.

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