Chile Relleno Casserole


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Tasty at breakfast, lunch or anytime!

  • Yield: 8 Servings


  • 7 oz. can whole green chiles, drained
  • 16 oz. pkg. shredded Monterey Jack cheese, divided
  • 16 oz. pkg. shredded Cheddar cheese, divided
  • 7 oz. can chopped green chiles salt and pepper to taste
  • 6 eggs, beaten
  • 13 oz. can evaporated milk Optional: salsa, sour cream
How to Make It
  1. Slit whole chiles open and remove seeds; rinse and pat dry. Lay whole chiles, skin-side down, in a lightly greased 13"x9" baking pan; sprinkle with half of each cheese.
  2. Top with chopped chiles, remaining cheese, salt and pepper. In a bowl, whisk together eggs and milk; pour over top. Bake, uncovered, at 350 degrees for 45 minutes, or until hot and bubbly. Serve with salsa and sour cream, if desired.

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