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 mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
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 9x13 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.