Rating: 4.35 stars
1147 Ratings
  • 5 star values: 681
  • 4 star values: 289
  • 3 star values: 102
  • 2 star values: 43
  • 1 star values: 32

This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.

  • In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.

  • Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.

  • Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

Cook's Note:

You can use enchilada sauce in place of tomato sauce.

Nutrition Facts

387 calories; protein 23.9g; carbohydrates 12g; fat 27.6g; cholesterol 139.9mg; sodium 1449.4mg. Full Nutrition
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Reviews (879)

Most helpful positive review

Rating: 5 stars
03/16/2006
This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapenos on top, used only 8 ounces lower fat mexican cheese instead of 16 ounces, and broiled the cheese on top. My husband and I both loved it and we'll definitely be making this again! We served it with spanish rice, salad, tortilla chips and salsa. Read More
(1190)

Most helpful critical review

Rating: 3 stars
11/16/2004
This recipe definately has potential. I was not impressed with the tomato sauce, I would use enchilada sauce or salsa next time. Also, I thought there was too much cheese. Wow! That is really saying something for me because I am a cheese lover and usually add more than is called for. Maybe there wasn't too much, just needed something in there with it. I think I will try a little shredded chicken in the middle of the chilies next time. I have never had chile rellenos with meat in them, but hey, sounds like it would be tasty! Read More
(69)
1147 Ratings
  • 5 star values: 681
  • 4 star values: 289
  • 3 star values: 102
  • 2 star values: 43
  • 1 star values: 32
Rating: 5 stars
03/16/2006
This is excellent! I used the following suggestions from other readers: used an 8x8 pan, 3 eggs instead of 2, enchilada sauce instead of plain tomato sauce, added some black olives and jalapenos on top, used only 8 ounces lower fat mexican cheese instead of 16 ounces, and broiled the cheese on top. My husband and I both loved it and we'll definitely be making this again! We served it with spanish rice, salad, tortilla chips and salsa. Read More
(1190)
Rating: 5 stars
09/28/2016
Very Good ! I used about 8 fresh roasted Hatch green chiles.(Hatch,NM is famous for thier peppers) Very accessable for me living in AZ. Used 1 lb of ground beef cooked with onion, and a little cumin. 3 eggs and a little hot sauce to the egg mixture. And enchilada sauce instead of tomato sauce. Used mostly sharp cheddar with a little monterey jack. Many compliments !! Reheats well. Read More
(669)
Rating: 4 stars
09/23/2006
I have been making this one for a few years now, with the following changes. I only use the evaporated milk. Use egg WHITES only, not as heavy this way. Enchilada sauce instead of tomato, more flavorful. I cut the whole chiles into 1" pieces then put them in. Everyone who has had it, loved it. Read More
(622)
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Rating: 5 stars
12/29/2006
After reading the reviews ... used an 8x8 pan, 3 eggs, only the evap milk, 1/2 the cheese - 4 oz of jack, 4 oz of cheddar, and about 1/2 cup enchilada sauce instead of the tomato sauce. My guests devoured this. Next time I'm adding a total of 4 eggs and a bit more flour to see if it gets fluffier. I'd like to try this with homemade roasted chiles even though the canned whole chiles tasted fine but I wouldn't use the diced chiles - discovered they are bitter, have too much juice, seeds, pieces of stem and ??? Yucky. Took longer to cook in the 8x8 pan (10-15 min. longer) and be sure to let it rest at least 10 minutes before serving. This is such a delicious recipe (despite all the changes) it still deserves 5 stars. *&$^@*&! I just reread the recipe and discovered it calls for a 5 oz. can (?) of evap milk. Hmmmmm. Maybe that is why so many reviewers eliminated the regular milk and just used a can (12 oz) of evap milk. That's what I did and it turned out fine. Pays to read the fine print! Read More
(325)
Rating: 5 stars
08/15/2016
Excellent dish when using suggestions of others, and a couple of my own improvements. Smaller pan (8x8 or 9x9), 2-3 lg. fresh roasted pasillo or ahaheim chiles (peeled & diced), 4 eggs, half the cheeses, only the evap. milk. For the egg mixture: Separate the eggs and whip the whites until slightly stiff. Blend together the egg yolks, flour and milk and fold into the beaten egg whites. This creates a much fluffier casserole. The best sauce for this dish is a can of mexican style stewed tomatoes, blended till just smooth. More authentic and flavorful than using enchilada sauce. Never would use just canned tomato sauce - yuck. As an update, since I make this so often, I should add that I often skip the sauce, and top the casserole with thinly sliced tomatoes instead-before baking. For the reviewer that posted that 4 eggs was too many (tasted the eggs), I should note that I typically make this as a breakfast/brunch dish, so maybe that's the difference. Read More
(208)
Rating: 5 stars
09/22/2006
This is one of my favorite recipes! I use chopped chilis, one more egg, and only the evaporated milk (Not the additonal 1/2 cup milk which isn't even listed in the directions. #2 says mix milk not milks. Is the extra milk a typo?). I also bake it in a smaller pan - not the 8x8 - I use that odd pan in between an 8x8 and 10x13. We serve it with taco pie (fried burger with tomato sauce, served over a baked crescent roll crust, topped with cheese, and add your own lettuce, onion, etc.) This is definitely a keeper. Have used lower fat items also and was still tasty. We had leftovers for breakfast! Read More
(116)
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Rating: 5 stars
07/19/2006
yum!! You can prepare this casserole ahead of time then pop it in the oven when you're ready for dinner. I used enchilada sauce instead of tomato sauce for a little extra spice. Read More
(113)
Rating: 5 stars
09/05/2006
I must say this is the best. I usually prepare my own roasted Poblano peppers and stuff them. But this casserole is just as good. It is definitely a keeper. Read More
(90)
Rating: 4 stars
11/04/2009
this was pretty good. after reading pages & pages of reviews, here are the modifications i did: (1) used 9x13 pan. (2) used 27 ounce can of HATCH whole green chiles. cut them down one side, and laid them face up in pan (3) used 4 eggs instead of 2 (4) sprinkled some cumin in the egg mixture (5) used red enchilada sauce instead of the tomato sauce (5) used a colby jack cheese instead of using the two cheeses listed (6) cooked for a full 35 minutes (7) added sauce, cheese & olives and cooked for another 10 minutes (8) i added cooked, shredded chicken in between the two layers of chilies. i will most likely make this again. enjoy! Read More
(88)
Rating: 3 stars
11/16/2004
This recipe definately has potential. I was not impressed with the tomato sauce, I would use enchilada sauce or salsa next time. Also, I thought there was too much cheese. Wow! That is really saying something for me because I am a cheese lover and usually add more than is called for. Maybe there wasn't too much, just needed something in there with it. I think I will try a little shredded chicken in the middle of the chilies next time. I have never had chile rellenos with meat in them, but hey, sounds like it would be tasty! Read More
(69)