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This Chile Relleno casserole combines six simple ingredients that turns it into the most incredible Mexican side dish that your whole family will love!This Chile Relleno is made with canned green chilies, milk, eggs and cheese and comes together in a pinch

This easy chile relleno casserole is made with canned green chilies, milk, eggs, a little flour, and cheese.   It’s makes an easy side dish or vegetarian main to make any night of the week.

This Chile Relleno is made with canned green chilies, milk, eggs and cheese and comes together in a pinch

This baked chile relleno recipe has been in my family since I was little.  My mom used to make this recipe all the time while I was growing up.

CHILE RELLENO CASSEROLE RECIPE

The chile relleno ingredients for this casserole are few.  We use milk, a little flour, eggs, canned whole green chilies and cheese.  And the chile relleno sauce… it couldn’t be any easier.  We just use tomato sauce.  I like to garnish this chile relleno casserole with cilantro, green onions and black olives.

  • 1 12-ounce can evaporated milk (you can substitute with 1-1/2 cups whole milk)
  • 2 eggs (if you use whole milk – then use 3 eggs)
  • 2 tablespoons all-purpose flour
  • 2 8-ounce cans green chilies (I use Orgeta)
  • 3/4 cup cheddar cheese
  • 3/4 cup Monterey Jack cheese
  • 1 8-ounce can low-sodium tomato sauce
  • freshly ground black pepper

HOW TO MAKE CHILE RELLENO CASSEROLE

This easy chile relleno recipe comes together in about 60 minutes.  Prep time is about 5 minutes and it bakes in the oven for about an hour.

  1. Preheat the oven to 350 degrees.
  2. Mix the eggs, evaporated milk, flour, and a pinch of freshly ground black pepper in a bowl. Set aside.
  3. Clean the chilies – discarding any seeds. Pat dry. Line the chiles on the bottom of an 8 x 8 baking dish.
  4. Sprinkle the cheese over the chilies.
  5. Pour the milk/egg mixture over the cheese. (I don’t have an 8 x 8, so the relleno didn’t come out quite as tall because of the dish I used).
  6. Bake for 40 minutes then remove from the oven and pour the tomato sauce over the top. Bake for an additional 15-20 minutes.

EASY MEXICAN RECIPES 

This Chile Relleno is made with canned green chilies, milk, eggs and cheese and comes together in a pinch
Yield: 6 - 8 servings

Chili Relleno

Prep Time 5 minutes
Cook Time 1 hour
Additional Time 1 minute
Total Time 1 hour 6 minutes

This Chile Relleno is made with canned green chilies, milk, eggs and cheese and comes together in a pinch.

Ingredients

  • 1 12-ounce can evaporated milk (you can substitute with 1-1/2 cups whole milk)
  • 2 eggs (if you use whole milk - then use 3 eggs)
  • 2 tablespoons all-purpose flour
  • 2 8-ounce cans canned whole green chilies (I use Ortega chilies)
  • 3/4 cup cheddar cheese
  • 3/4 cup Monterey Jack cheese
  • 1 8-ounce can low-sodium tomato sauce
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix the eggs, evaporated milk, flour, and a pinch of freshly ground black pepper in a bowl. Set aside.
  3. Clean the whole chilies - discarding any seeds. Pat dry. Line the chiles on the bottom of an 8 x 8 baking dish.
  4. Sprinkle the cheese over the chilies.
  5. Pour the milk/egg mixture over the cheese. (I don't have an 8 x 8, so the relleno didn't come out quite as tall because of the dish I used).
  6. Bake for 40 minutes then remove from the oven and pour the tomato sauce over the top.
  7. Bake for an additional 15-20 minutes.
  8. Garnish with black olives and green onions.
© Deborah
Cuisine: Mexican / Category: Sides