Chile Relleno Casserole

chili rellenos - Chile Relleno Casserole


chili rellenos - Chile Relleno Casserole

Chile Relleno Casserole

Chile Relleno Casserole has layers of chilies, eggs, cheese, and a light layer of tomato sauce. This Mexican dish can be breakfast or dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American


  • 2 7 ounce cans whole green chiles, drained and quartered
  • 8 ounces shredded Monterey Jack cheese divided, (2 cups)
  • 8 ounces shredded cheddar cheese divided, (2 cups)
  • 6 large eggs
  • 1/2 cup milk
  • 2 tablespoons flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 ounces tomato sauce
  • optional chopped cilantro for garnish


  • Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
  • Layer half of the green chiles in the pan. I prefer to cut each chili into fourths or you can leave them whole.
  • Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese on top. Top with remaining chiles.
  • In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour over chili mixture.
  • Bake for 25 minutes. Spread tomato sauce on top and return to the oven for 15 minutes.
  • Sprinkle remaining cheese on top and turn oven to broil. Broil for 2-3 minutes or until cheese is brown and bubbly.
  • Garnish with cilantro if desired and serve.
Keyword casserole, chili

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Written by Keto Diet

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