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Chili Rellenos Casserole

4.38 from 8 votes
Chile Relleno Casserole is a revelation for those looking to enjoy all the flavors of traditional chile relleno without the hassle. This no-fuss recipe is perfect for both weeknight dinners and special occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • Green Chile Peppers: 2 cans 7 oz each, drained
  • Cheeses: 8 oz Monterey Jack 8 oz Longhorn or Cheddar, all shredded
  • Eggs: 2 large
  • Evaporated Milk: 1 can 5 oz
  • All-Purpose Flour: 2 tablespoons
  • Milk: ½ cup to adjust thickness if needed
  • Tomato Sauce: 1 can 8 oz, or swap with enchilada sauce
  • Cooking Spray

Method
 

  1. Set Up: Preheat the oven to 350°F (175°C), and spray a 9x13-inch baking dish with cooking spray.
  2. Layer Love: Start with a layer of chile peppers, followed by a sprinkle of half the cheeses. Repeat.
  3. Whisk Away: In a separate bowl, combine eggs, evaporated milk, and flour. Thin with milk if desired, then pour over the layered ingredients.
  4. Baking Bliss: Bake for 25 minutes, add tomato sauce, and bake for 15 more minutes.
  5. Cheesy Finish: Turn on the broiler, add remaining cheeses, and broil until melted (2-3 minutes).
  6. Serve and Savor: Dish up your casserole and enjoy the comforting flavors!

Notes

Switch up the flavors by using enchilada sauce instead of tomato sauce.

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