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My review
Chili Relleno Casserole
56
Monya Heath Williams
"This is a quick and delicious dinner. My husband loves it."
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Ingredients
55 m servings 564Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 103130 Ratings
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Most helpful positive review
6/1/2011
SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!
Most helpful critical review
5/16/2014
It is more of a dip then a casserole meal. Taste was good though.
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6/1/2011
SO good! I actually made this with fresh chilis instead of canned and there was no problem. It was great!
4/1/2011
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...
4/14/2011
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!
1/24/2012
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...
2/5/2014
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...
5/2/2011
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...
4/8/2011
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!
1/3/2012
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...