Chili Relleno Casserole


This chili relleno casserole has a layer of green enchilada sauce and lots of cheese. It is a quick and delicious dinner. My husband loves it.

close up view of Chili Relleno Casserole garnished with sliced green olives and fresh herbs in a glass baking dish
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins


  • 2 (7 ounce) cans whole green chiles, drained

  • 1 pound shredded Cheddar cheese

  • 4 eggs

  • 2 tablespoons all-purpose flour

  • 1 ½ (5 ounce) cans evaporated milk

  • 1 pound shredded Monterey Jack cheese

  • 2 (10 ounce) cans green enchilada sauce


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

  2. Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.

  3. Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

Nutrition Facts (per serving)

564 Calories
42g Fat
13g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 564
% Daily Value *
Total Fat 42g 54%
Saturated Fat 25g 125%
Cholesterol 211mg 70%
Sodium 1475mg 64%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 35g
Vitamin C 39mg 194%
Calcium 935mg 72%
Iron 2mg 13%
Potassium 503mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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