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Chili Relleno Casserole

Rated as 4.5 out of 5 Stars

"This is a quick and delicious dinner. My husband loves it."
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55 m servings 564
Original recipe yields 8 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
  3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 564 calories; 41.9 12.6 34.6 211 1475 Full nutrition

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Read all reviews 103
  1. 133 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!

Most helpful critical review

It is more of a dip then a casserole meal. Taste was good though.

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Least positive

SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!

OH MY! This is awesome. Im not a great cook, but Im very picky with taste! I try lots of recipes off here and most are ok-good. This is YUMMY. Its perfectly hot, great texture- I am on a die...

This casserole was amazing!!! I already bought the ingredients to make it again. I did cut the cheese in 1/2 though, and it was very cheesy and delicious!

Absolutely delicious!! My Mom and I made this for my Dad. He loves Chili Rellenos. We did a few things differently. We used 12 fresh Anaheim chilis that we sliced, roasted and skinned. I al...

7/7 of my family members that tried this loved it. I did make a few changes to the recipe, so I can't say that I would have given it 5 stars as written. Instead of canned, I used 8 average-sized...

Very yummy and easy! I added shredded rotisserie chicken to make it more of a complete meal. Serve with salsa, sour cream and guacamole for toppings. The measurements weren't right...needed more...

I cut this recipe in 1/2, baked in an 8 inch square glass pan but otherwise made it exactly like published. Delicious! Cut in 9 squares and, using restraint, my husband & I ate 6 of them!

I found that it needed to cook longer before I added the sauce. Also I added one additional can of whole green chilies. The 2- 10 ounce can of sauce is WAY too much. Part of one can is more t...

I make a similar casserole that everyone always raves about. This one sounds really good too and I did get some good ideas to incorporate into my own recipe....thanks for the post!