Chile Rellenos Casserole

Chiles Rellenos Casserole

If you like Chiles Rellenos, this easy to make casserole is for you! This dish has all the flavor of a Chile Relleno without all the mess and fuss.
Course Main Course
Cuisine Mexican
Keyword Chiles Rellenos Casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6
Calories 741kcal
Author Kathleen


  • 4-7 Ounce Cans Whole Green Chiles Drained
  • 8 Ounces 2 Cups Monterey Jack Cheese, Shredded
  • 8 Ounces 2 Cups Cheddar Cheese, Shredded
  • 5 Eggs
  • 1 1/4 Cups Whole Milk
  • 1/4 Cup All-Purpose Flour
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Baking Powder


  • 1 Cup Enchilada Sauce Warmed
  • 1 Cup Sour Cream
  • 1 Cup Cilantro Roughly Chopped
  • 1/2 Cup Green Onions thinly Sliced


  • Preheat oven to 350 degrees. Spray a 9 X 13-inch baking dish with nonstick cooking spray.
  •  Remove chiles from can, split in half lengthwise, remove seeds, and rinse. Lay on paper towels and pat to dry.
  • Add eggs, milk, flour, salt, pepper, and baking powder to a medium bowl and beat until smooth.
  • Arrange a single layer of chiles in the prepared baking dish, cover the bottom completely. Sprinkle 1/3 of each cheese evenly over peppers. Repeat with two more layers. Pour egg mixture over chiles.
  • Bake, uncovered, 30-40 minutes, or until center is set. Let stand 10 minutes before cutting.


Calories: 741kcal | Carbohydrates: 21g | Protein: 40g | Fat: 55g | Saturated Fat: 32g | Cholesterol: 352mg | Sodium: 1577mg | Potassium: 464mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2580IU | Vitamin C: 8.6mg | Calcium: 1045mg | Iron: 2.8mg