Chile Relleno Casserole

Chile Relleno Casserole Recipe

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Barb Janisse


I lived in the ski resort of Mammoth, CA, I got this recipe from the Women's Club there. Super easy and delicious!


★★★★★ 1 vote

20 Min
45 Min


Add to Grocery List

  • 1 can(s)
    ortega whole green chilies, 27 oz. can
  • 1 lb
    monterey jack cheese, grated
  • 1 lb
    sharp cheddar cheese, grated
  • 3
    eggs, beaten
  • 3 Tbsp
    all purpose flour
  • 1 can(s)
    evaporated milk, small can
  • 1 can(s)
    tomato sauce, 15 oz. can

How to Make Chile Relleno Casserole


  1. Rinse chilies, remove any seeds and dry on a paper towel. In a 9 x 13 baking dish, layer half of the chilies, then half of the cheeses. Repeat the layers but save one cup of cheese for the topping.
  2. Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.
  3. The casserole can be refrigerated at this point or bake at 350* for 30 minutes.
  4. Spread the tomato sauce over the top and sprinkle with reserved cheese. Bake 15 minutes longer. Let set a few minutes before serving. This tastes great the next day also!

Printable Recipe Card

About Chile Relleno Casserole

Course/Dish: Casseroles
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #easy, #Casserole

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