This incredibly simple Chile Relleno Casserole brings green chiles and loads of melted cheese together in a bed of puffy eggs. It’s a versatile dish that you can enjoy for breakfast, lunch, or dinner. Whether you’re looking for a quick meal for a busy weekday or a delicious addition to a brunch spread, this casserole has got you covered. It’s easy to prepare and packed with flavor, making it a favorite for family meals and gatherings.
Course
Breakfast, Lunch, Dinner
Cuisine
American
Keywords
Chile Relleno Casserole Recipe, Chile Rellenos Casserole, How to Make Chile Relleno Casserole
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Servings
8 servings
Calories
288 kcal
Author
Beth Pierce
Ingredients
3 (7 ounce) cans whole green chilies, fire roasted
2 1/2 cups Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
6 large eggs
1 3/4 cups milk (2% or whole)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Pico de Gallo (optional)
Chopped cilantro (optional)
Sour cream (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch dish with nonstick cooking spray.
Step 2: Prepare the Chilies
Cut the chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of the prepared casserole dish.
Step 3: Add the Cheese
Sprinkle half of the Monterey Jack and cheddar cheese over the layer of chilies. Layer with the second half of the cut chilies and the remaining cheese.
Step 4: Make the Egg Mixture
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper. Pour the egg mixture over the cheese and green chilies.
Step 5: Bake
Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
Step 6: Cool and Serve
Cool for 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro, and sour cream if desired.
Variations & Tips
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