Chile Relleno Casserole Recipe (with Canned Green Chiles)

Close up side view of one serving of casserole in the foreground and blck beans in the background.

5 from 21 votes

Chile Relleno Casserole Recipe (with Canned Green Chiles)

Easy chile relleno casserole made with canned green chiles, eggs, and plenty of cheese. This simple casserole is perfect for breakfast, brunch, or an easy weeknight dinner.

Prep Time5

Cook Time45

Resting Time5

Total Time55

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: chile rellenos casserole

Servings: servings

Calories: 321kcal

Author: Mindy Boyd

Ingredients

8 eggs
½ cup flour
1 cup milk
1 teaspoon baking powder
4 cans green chiles 7 ounces each
3 cups cheddar cheese divided
3 cups Monterey Jack cheese divided

Instructions

Drain the green chiles in a strainer and allow to drain while you prepare the baking dish and eggs.
Preheat oven to 350°. Coat a 13" X 9" casserole dish with nonstick cooking spray.
In a large mixing bowl whisk eggs until light and fluffy, add flour and baking powder and whisk until almost no lumps remain. Add milk and continue to whisk until well combined.
8 eggs, ½ cup flour, 1 teaspoon baking powder, 1 cup milk
Spread half of the green chiles in the bottom of the prepared dish, sprinkle 1 ¼ cups of both cheeses on top, add the remaining chiles, top with another 1 ¼ cups of both cheeses. Pour the egg mixture in and top with the remaining ½ cup of both cheeses.
4 cans green chiles, 3 cups cheddar cheese, 3 cups Monterey Jack cheese
Bake 40-45 minutes or until the center of the casserole puffs up and the edges begin to brown.
Let cool for 5-10 minutes then serve with your favorite toppings.

Video

Notes

Nutritional information is approximate.

Nutrition