Chile Rellenos Casserole

Chile Rellenos Casserole

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Sheila Covington


I have made this for years, and I keep improving it. My kids love
it and ask for the recipe.
This is a double recipe, but you can easily cut in half.


★★★★★ 1 vote

8-10 people
30 Min
45 Min


  • 2 can(s)
    28 oz whole green chilis
  • 2 lb
    monerey jack cheese (may not need all)
  • 1 lb
    cheddar cheese shred for top
  • 18 large
  • 1 1/2 c
  • 1 tsp
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda

How to Make Chile Rellenos Casserole


  1. Prepare large baking pan,(I use 10x15)
    Butter pan well. Open cans of green chilis, put in a strainer, rinse well, be
    careful not to break chilis. Remove seeds.
    Place chilis on paper towels, to fill them.
  2. Cut jack cheese in 1/4 inch slices, then
    cut slices in sticks, 2 or 3 to a slice,so
    they fit in chilis. Then put a slice in
    each chili, all of them. Lay the chilis in
    the pan so they completely cover the pan.'
    Repeat layer, completely covering bottom layer, if making large pan. If not use a13x9 inch pan, making 1/2 recpe then
    proceed to mix batter.
  3. Grate some Jack cheese over all the chilis, just enough to cover. Beat eggs
    with mixer until well mixed.
  4. In another bowl, put flour,salt, baking
    powder, and baking soda. Mix well. Then
    put flour mixture in eggs, mixing until
    smooth. Pour over green chilis with grated jack cheese on top. Bake for 40 minutes, or until a
    toothpick stuck in, comes out clean.
    Take out of oven, put grated cheddar cheese on top, put back in oven for a few
    minutes until melted. Take out of oven,
    and cool slightly. Serve with salsa on
    top, or sour cream. DELICIOUS,

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