Chile Relleno Casserole

Chile Relleno Casserole

5 from 8 reviews

This incredibly simple Chile Relleno Casserole brings green chiles and loads of melted cheese together in a bed of puffy eggs.  Enjoy it for breakfast, lunch or dinner. Leftovers heat up like a dream in the microwave at a reduced power.




  1. Preheat oven to 350 degrees.  Spray a 9 x 13 inch dish with nonstick cooking spray.
  2. Cut chiles open by slicing from top to bottom.  Layer half of the cut chiles in the bottom of prepared casserole dish.  Layer with half the Monterey Jack and cheddar cheese.  Layer with the second half of the cut chiles and the remaining cheese.
  3. Whisk together eggs, milk, flour, baking powder, salt and black pepper.  Pour egg mixture over cheese and green chiles. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
  4. Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.

Keywords: easy chili relleno casserole, green chile relleno casserole, how do you make chile relleno casserole

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