chile relleno casserole

Name: Chile Relleno Casserole
Prep time: 25 min
Cook time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 to 2 can(s) 27 oz whole green chiles; 1 pound(s) monterey jack cheese (grated); 1 pound(s) cheddar cheese (grated); 8 - eggs; 1 1/4 cup(s) milk (preferably whole); 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) paprika

(1 RATING)

70 Pinches

Sue Kenitzer

Lakewood, CO

Updated on Mar 31, 2013

I got this recipe about 20 years ago from work. I have made it thousands of times. I serve it cut in squares with left over green chile over the top. I use 1 large and 1 small can of chiles. My recipe shows just 2 large cans. But it dosn't show the oz of cans. I like it thick when done. Like Lasagna.

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prep time 25 Min

cook time 45 Min

method ---

yield 10 serving(s)

Ingredients

1 to 2 cans 27 oz whole green chiles
1 pound monterey jack cheese (grated)
1 pound cheddar cheese (grated)
8 - eggs
1 1/4 cups milk (preferably whole)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

How To Make chile relleno casserole

Step 1

grease 9 X 13 baking pan.

Step 2

mix eggs, milk, salt, pepper and paprika in a laege bowl.
Step 3

put layers of chiles and cheeses in the pan until all used up. Pour egg mixture over all.
Step 4

Bake at 375 degrees for 45 minutes.
Step 5

Cool 10 minutes and cut into squares.
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