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Real Recipes From Real Home Cooks ®

chile relleno casserole

Amareels avatar
Recipe by
Nancy Lopez
@Amareels
Amarillo, TX

This recipe comes from a little booklet of authentic Mexican Recipes of Lilia Bonilla Escajeda who resides in Amarillo, Texas. Her recipes are most like New Mexico cooking, which relies heavily on basic food ingredients.

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yield 8 serving(s)
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For chile relleno casserole

  • 8
    roasted green chilles-hatch or anaheim
  • 1/2 lb
    grated monterey jack cheese
  • 2
    eggs
  • 1/2 c
    flour
  • salt to taste

How To Make chile relleno casserole

  • 1
    In a glass loaf pan that has been greased, lay strips of chile (see Preparing Chilis Recipe) on bottom. Add layer of cheese. Continue, ending with a layer of chiles.
  • 2
    Beat eggs, add milk and 1/2 cup flour and salt. Pour over layers.
  • 3
    Bake at 350 for 45 minutes. Allow to cool a few minutes before serving.
  • 4
    TIP: You can de-seed chilis. Leaving the seeds in is where the hotness comes from. This recipe tastes just like the fried rellenos but is much easier to prepare and less fattening! I have also bought the big cans of whole green chilis that can be found at Walmart in the Mexican Food Section.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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