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Chili Rellenos Casserole

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Chili Rellenos Casserole


This chili relleno casserole is very easy to prepare and is loaded with flavor. It’s great for a busy weeknight and good enough for company.

Prep Time:15 mins

Cook Time:45 mins

Total Time:1 hr


Yield:1 9×13-inch casserole


  • cooking spray
  • 2 (7 ounce) cans whole green chile peppers, drained
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 large eggs
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons all-purpose flour
  • ½ cup milk (Optional)
  • 1 (8 ounce) can tomato sauce


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
  2. Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
  3. Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
  4. Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
  5. Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.


You can use enchilada sauce in place of tomato sauce.

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 6
Calories 387
% Daily Value *
Total Fat 28g35%
Saturated Fat 17g84%
Cholesterol 140mg47%
Sodium 1449mg63%
Total Carbohydrate 12g4%
Dietary Fiber 1g5%
Total Sugars 7g
Protein 24g
Vitamin C 48mg238%
Calcium 644mg50%
Iron 2mg9%
Potassium 451mg10%
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