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.

Chili Rellenos Casserole

(7 ounce) cans whole green chile peppers, drained

Monterey Jack cheese, shredded

Longhorn or Cheddar cheese, shredded

eggs,

(5 ounce) can evaporated milk

all-purpose flour

milk

tomato sauce

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


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.


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.

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.

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.

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!

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.

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!

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.

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.

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!

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!

See a simple, shortcut version of cheesy chile rellenos.

chili rellenos casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 6

Cost: $3.44 /serving

Author : CLARISSA2

Ingredients

Instructions

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