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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.
Author:
Recipe type: Egg Casserole
Serves: 6
Ingredients
  • 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)
Instructions
  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.

 

 

17 comments to Chile Relleno Casserole

  • Syd

    Do you need to cook the chilies before making this recipe?

    • Anita

      All the recipes on the site assume the chiles have been roasted and peeled beforehand (except for jalapenos or serranos). If properly roasted, the skins just slide off. It doesn’t hurt to eat the skins, but they have a texture sort of like celophane. If you buy canned green chiles or bags of frozen diced chiles, they come already roasted and peeled. If you order frozen chiles here, they come roasted buy not peeled (unless you special order peeled).

    • Anita

      Chris,
      This is a tall order! I’ve had the request before and the recipe seems to be a deep dark secret. I’ll continue to try to find it or a good copycat recipe.

  • lesley

    Hi there! I am wondering if you mean corn torilla chips (the little triangles) or the flat round (6″ diameter) kind of soft corn tortillas… I assumed you meant the round ones but the picture looks like chips. Thank you, cant wait to try it it sounds delicious!

  • Jason

    I assumed it was actual round, raw corn tortillas. The Denver post photo definitely looks like baked corn “chips” (like for dipping in salsa) I’m going to give this a try with 6″ round corn tortillas to lose all the sodium. I’ll post up results !

  • Hayley Hunt

    Can you add ground beef to this recipe? Would it turn out the same?

    • Anita

      I see no reason you couldn’t add ground beef to this recipe. As a matter of fact, I’ll have to try that. It won’t be the same, though. This recipe tends to be a favorite for brunch as it is mainly an egg dish. Ground beef would make it more a dinner dish, but it should still be good.

  • Wanda Purgason

    Does your company offer a cook book that can be purchased?

  • Sparkie Vigil

    here’s a hit. when I layer my chilies I put one row facing one way the next row facing the other direction. I also put cook ground pork in mine
    Thank You
    Sparkie Vigil

  • Rena Holder

    Do we bake it uncovered?

  • Carol Wilson

    I found this recipe last night when I started to cook dinner and realized that my large can of green enchilada sauce was actually a large can of whole green Chiles. I started googling and found this website and loved the ingredients, but had to use what I had ready as well. I had 2 chicken breasts cooked and chopped, the 28 oz can of chiles, 1 8 oz package of Mexican cheese mix and 8 oz package of Monterey Jack as well as flour tortillas. I followed the directions of this recipe adding these ingredients (I only had enough chiles for two layers), but with the tortillas it worked out well. I ended up with use tortillas on each layer. It turned out GREAT! I will definitely try the original recipe, but I am definitely going to do this one my way again. One thing I will do next time is heat up 1 small can of green enchilada sauce to pour over top and have hot sauce and sour cream for those who like that.

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