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Chile Relleno Casserole
4.98
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37
votes
Chile Relleno Casserole
has layers of chilies, eggs, cheese, and a light layer of tomato sauce. This Mexican dish can be breakfast or dinner.
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Prep Time:
10
minutes
mins
Cook Time:
50
minutes
mins
Servings:
6
servings
Ingredients
2
(7 ounce)
cans whole green chiles, drained and quartered
8
ounces
shredded Monterey Jack cheese, divided
,
(2 cups)
8
ounces
shredded cheddar cheese, divided
,
(2 cups)
6
large
eggs
1/2
cup
milk
2
tablespoons
flour
1
teaspoon
baking powder
1/2
teaspoon
salt
1/4
teaspoon
pepper
1/4
teaspoon
garlic powder
1/4
teaspoon
onion powder
8
ounces
tomato sauce
(optional)
chopped cilantro for garnish
Instructions
Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
Layer half of the green chiles in the pan. I prefer to cut each chili into fourths or you can leave them whole.
Sprinkle half of the Monterey Jack cheese and half of the cheddar cheese on top. Top with remaining chiles.
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, garlic powder, and onion powder. Pour over chili mixture.
Bake for 25 minutes. Spread tomato sauce on top and return to the oven for 15 minutes.
Sprinkle remaining cheese on top and turn oven to broil. Broil for 2-3 minutes or until cheese is brown and bubbly.
Garnish with cilantro if desired and serve.
Serving:
1
/6 of recipe
,
Calories:
398
kcal
,
Carbohydrates:
7
g
,
Protein:
26
g
,
Fat:
30
g
,
Saturated Fat:
16
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
8
g
,
Trans Fat:
0.02
g
,
Cholesterol:
260
mg
,
Sodium:
998
mg
,
Potassium:
278
mg
,
Fiber:
1
g
,
Sugar:
3
g
,
Vitamin A:
1136
IU
,
Vitamin C:
3
mg
,
Calcium:
648
mg
,
Iron:
2
mg
Cuisine:
Mexican
Course:
All Recipes, Main Course, Main Dishes
Author:
Christy Denney