Chile Relleno Casserole Recipe

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Chile Relleno Casserole

Kris Bullard

By
@krisc1023

This is a super easy recipe for potluck breakfasts and can be made the night before - it reheats beautifully! Enjoy!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
15 Min
Cook:
50 Min

Ingredients

8
eggs, beaten
1 16 oz can(s)
evaporated milk
8 oz
cheddar cheese, shredded
8 oz
monterey jack cheese, shredded
3 4 oz can(s)
diced green chiles, drained
3 Tbsp
flour
1 dash(es)
salt

Step-By-Step

1Heat oven to 350 dgrees. In a 13"x9" greased/Pam'd glass pan, layer as follows:

Bottom: 1 can chiles
Next layer: all monterey jack cheese
Next layer: 2 cans chiles
Next layer: cheddar cheese

2Beat eggs; add evaporated milk and flour mixture. Beat again to mix.

3Pour egg mixture into pan. Bake for 45-55 minutes, or until top is golden brown.

4Tips:
This reheats beautifully, but doesn't freeze well. I've cooked the night before, refrigerated, and then taken to work for breakfast.

You can also subsitute mushrooms/bacon/swiss for chiles/cheddar. Key is using Monterey jack cheese since it's not as oily.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #eggs, #Casserole, #chiles