Weekly Recipes

Chile Relleno Casserole


Recipe for Chile Relleno Casserole

I published this recipe back in 2006 and the Denver Post published it in 2007. This remains one of my all-time favorite recipes. It is simple to make, always turns out great, and is a guaranteed crowd pleaser.

The photo above is the Denver Post version of my chile relleno casserole. My recipe calls for a 9″ x 13″ baking dish and about 2 lbs of cheese. When they made it, they cut the cheese in half (about 1 lb) and said it still turned out great.

Chile Relleno Casserole
Prep time
Cook time
Total time
I generally make this with mild or medium hot chiles. Using very hot chiles can overpower the egg/cheese flavor. When I make it for a pot luck, I often make one half mild and one half medium hot to appeal to all tastes.
Recipe type: Egg Casserole
Serves: 6
  • 4 eggs
  • 1½ cups milk
  • 2 tablespoons all purpose flour
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2½ cups whole green chilies, split open and cut into big pieces
  • 8 corn tortillas
  • 4 cups shredded cheddar (about 1 pound)
  • 3 cups shredded Monterey Jack (about 1 pound)
  1. Lightly grease 9x13-inch glass baking dish.
  2. Beat first 5 ingredients in medium bowl to blend.
  3. Arrange ⅓ chilies in prepared dish, covering bottom completely.
  4. Sprinkle with ⅓ of each cheese, then cover with 1 layer of tortillas.
  5. Repeat layering twice.
  6. Pour egg mixture over cheese. Let stand 30 minutes.
  7. (Can be prepared 1 day ahead. Cover and refrigerate.)
  8. Preheat oven to 350F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.



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