Rating: 4.5 stars 4.3
1149 Ratings
  • 5 star values: 691
  • 4 star values: 286
  • 3 star values: 102
  • 2 star values: 41
  • 1 star values: 29

This chili relleno casserole is very easy to prepare and is loaded with flavor. It's great for a busy weeknight and good enough for company.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
1 9x13-inch casserole
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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 the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

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  • Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.

  • Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.

  • Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

  • Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

Tips

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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