Chili Relleno Casserole

Chili Relleno Casserole
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Chili Relleno Casserole

Chili Relleno Casserole

This is one of my favorite recipes. The Chili Relleno Casserole has the perfect blend of flavors. So Good!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 676kcal
Author Michael


  • 2 can whole green chile peppers (7 oz each), drained
  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces Longhorn or Cheddar cheese shredded
  • 2 eggs beaten
  • 1 can evaporated milk (5 oz)
  • 2 tbsp all-purpose flour
  • 1/2 cup milk
  • 1 can tomato sauce (8 oz)


  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and 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, and serve.


I add ground turkey.  Cook the turkey like you would cook ground beef for tacos.  I placed a layer of pepper, then the ground turkey, then the monterey jack, peppers, cheddar, then egg mixture.


Calories: 676kcal | Carbohydrates: 26g | Protein: 41g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 221mg | Sodium: 1909mg | Potassium: 1067mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2191IU | Vitamin C: 33mg | Calcium: 1152mg | Iron: 4mg



Make it a Meal…

This soup would go great with a nice Caesar salad to add a cool, crisp flavor to the meal.

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