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Two-Cheese Chiles Rellenos Casserole

Name: Two-Cheese Chiles Rellenos Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 7 cans (4 ounces each) whole green chiles, drained; 3/4 pound Monterey Jack cheese, cut into strips; 1 cup shredded cheddar cheese; 5 large eggs; 1-1/4 cups milk; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon hot pepper sauce

12 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min. + standing

Makes

8 servings

Updated: Sep. 30, 2022

A friend gave me this chili relleno casserole about 35 years ago. I’m often asked to bring it to potlucks. —Maggie Owen, Oceanside, California

Two-Cheese Chiles Rellenos Casserole Recipe photo by Taste of Home

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Ingredients

7 cans (4 ounces each) whole green chiles, drained
3/4 pound Monterey Jack cheese, cut into strips
1 cup shredded cheddar cheese
5 large eggs
1-1/4 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions

Split chiles lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chiles with cheese strips. Place half of chiles in a greased 11x7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.
In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 each: 311 calories, 22g fat (14g saturated fat), 189mg cholesterol, 603mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 19g protein.

Two-Cheese Chiles Rellenos Casserole

Ingredients

Directions

Nutrition Facts

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