Chile Relleno Casserole

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 8
  • About This Recipe

    “a great family pleaser without the frying!”

    Ingredients

  • 1lbgrated cheese( i use a mexican blend or a cheddar also works well)
  • 3eggs
  • 1 1/2 cupsmilk
  • 1/2 cupflour
  • 1 (8ounce) cans whole green chilies
  • Directions

  • Mix the milk, eggs, salt,pepper,and flour.
  • Spray a pan (9×13) with a nonstick cooking spray.
  • layer chilies, then the mixture made in step 1, then the cheese.
  • Continue this order until you run our of ingredients and put EXTRA cheese on the top!
  • Bake at 350 degrees for about 50 minutes.
  • Allow about 10 minutes before serving!
  • Reviews

  • “Excellent texture.I spiced it up with garlic, cumin and chili powder in the milk mixture and it was more to my tast.”

  • “This was a big hit for the Cinco de Mayo festivities at our house.My grocery store didn’t have the whole canned peppers, so we did the char/steam/scrape thing with about 4 fresh bell peppers, which worked fine.Thanks for posting!”

  • “My family loved this casserole.I have made this several times already.Very easy to make.Taste just as good as my mom’s chile rellano’s with out all the hard work, and better yet “No Frying”.I used two can’s of chiles.I opened the chiles, took out any seeds, and dryed them with a paper towel to get rid of excess moisture.When casserole was done I topped each serving with my mom’s chile rellano sauce and it was perfect.I miss my mom and this brought back wonderful memories of her.It has become a family favorite.”

  • “This recipe is wonderful and it touched my life in a very special way.Recently I went to Chicago to visit my Uncle, who is ill with multiple myloma.At dinner one evening, we were discussing Mexican food, and I mentioned one of the foods I enjoy, but had not yet attempted to make, was Chili Relleno.My Uncle, who is from Mexico, mentioned he had eaten a chile relleno casserole at a pot luck at work once, and wondered if one could find the recipe on the internet.Well, I looked and found this recipe.Needless to say, I was nervous to make something for the first time for someone else.However, this recipe was easy to make, and delicious!However, the best part about it was I made my Uncle HAPPY and he ENJOYED it immensely!”

  • “This is so easy, and yummy! I take it to all my potlucks. I have also found that using the diced green chilies makes it easier to cut into small pieces, good for “finger foods”.”

  • “my family loved this casserole.i found that i needed far more than 8 oz of chiles however.i started with the 8 oz of whole green chiles, but that was only enough for the first layer.so i used 3 cans of diced green chiles that i had in the pantry.they loved the diced layer better then the whole layer, so i will probably used all diced the next time”

  • “This casserole recipe is the best I have ever used.I made this with fresh roasted poblano chiles and got 3 layers into a 9×9 dish. Of course, the peppers are the star of any chile relleno and the batter was mild enough to let the peppers sing to me.This dish goes into my tried and true book.Thank you so much for sharing this stunning dish.”

  • “Good recipe.I doubled the chiles which, in my opinion, was much needed.Though we enjoyed it the evening I made it, my husband and I found that the leftovers did not reheat well at all.That is my only criticism — that we could not enjoy it more than one night!!”

  • “I loved this dish. I roasted about 11 anaheim peppers and used about a third of the cheese listed and it tasted great. I want to make it again tonight!”

  • “This was so easy to make.Both my boyfriend and myslef found this to be delicious.Thank you for posting. :)”

  • “This is great!!the only difference I made was..I used the larger can of whole green chile’s(27 oz)because that is what I had on hand..Used avocado’s the top at the table”

  • “Fantastic recipe!I substituted 14 fresh Anaheim peppers that I toasted under the broiler and peeled, So good!Also spiced it up by adding garlic, cayenne pepper, paprika and cumin.I will definitely make this again!”

  • “This was excellent!I scaled the recipe down for 3 servings using 1C1/4 C mexican 4 cheese (the extra for the top), 1 XL egg, 5/8C milk, and 1/4 C flour, and changed the chiles to diced, (a 7 ounce can), using just 2 layers.I threw in about 1/2 tsp Trappey’s hot sauce and a shake each of granulated garlic and onion into the egg mixture.I baked it in a small Corning casserole for 40 minutes and it came out perfectly except there was as a little wetness around the chiles, so next time I’ll blot the excess moisture with a paper towel before layering, to remedy that.This was really simple to make and very tasty.I’m sure I’ll be making it often!I served it with my green chile pork tenderloin and Spanish rice.”

  • “I doubled the amount of chilies, as other reviewers stated. Simply to make and very good. Will make again.”

  • “Absolutely DELICIOUS!!I’ll definitely be making this again!I used 2 Poblano peppers that I seeded, quartered and blanched (because they were only $0.49/ lb).Other than that, I followed the recipe.”

  • “So good!”

  • “This is really good. You can also roast your own Ancho Chiles, peel and deseed. Excellent!”

  • “We love chili rellenos but don’t always have time for all the work involved.This recipe was a great substitute.I used whole wheat flour and 12-16 whole green chilies that had been roasted and then frozen (which makes for easy peeling upon defrosting).We ate our casserole in burritos with mashed pinto beans. Yum!”

  • “Delicious and it made the house smell good while cooking.I really liked this recipe and the leftovers were even better.Be sure to let your chili’s drain really well.”

  • “Excellent: Easy to make great flavor, I used fresh from the garden hot peppers that I just wash cleaned and sliced thinly.When served I topped with taco sauce. I’m already sharing this recipe with others.Kim Lucas, Brownsburg, In”

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