Chile Relleno Casserole

This Chile Relleno Casserole is full of flavor and a family favorite. It is loaded with cheese and green chiles onto a layer of tortillas and submerged in an egg mixture.

This Chile Relleno Casserole is full of flavor and a family favorite. It is loaded with cheese and green chiles onto a layer of tortillas and submerged in an egg mixture.

I LOVE when I make a dinner that gets approval from everyone at the dinner table. This Chile Relleno Casserole fits that bill. Traditionally, Chile Relleno Casserole is made using whole chiles but I happen to always have canned diced green chiles on hand so it makes it that much easier for me to use them.

We had no leftovers of this casserole, it was THAT good! This casserole has layers of cheesy green chile goodness sandwiched between tortillas and submerged in an egg mixture. Together all of these components make one out of this world dinner that will become a new staple at the dinner table!

This Chile Relleno Casserole is full of flavor and a family favorite. It is loaded with cheese and green chiles onto a layer of tortillas and submerged in an egg mixture.

5.0 from 1 reviews
Chile Relleno Casserole
 
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This Chile Relleno Casserole is full of flavor and a family favorite. It is loaded with cheese and green chiles onto a layer of tortillas and submerged in an egg mixture.
Author:
Recipe type: Dinner
Ingredients
  • (3 to 5) 9-inch flour tortillas
  • 8 eggs
  • 16 ounces diced green chilies, drained
  • ½ cup flour
  • ½ cup milk
  • 2 teaspoon salt
  • 1½ teaspoon dry mustard
  • 3 cups shredded pepper jack cheese
  • 1½ cups shredded mild cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray 9x13 inch baking dish with cooking spray.
  3. Place tortillas on the bottom and sides of baking dish to form a crust. It is okay if they overlap a bit.
  4. In a medium mixing bowl add eggs and whisk until frothy.
  5. Add chiles, flour, milk, salt, and dry mustard. Mix well.
  6. Stir in cheese and pour mixture into tortilla crust.
  7. Bake for 30 to 40 minutes or until eggs are cooked all the way.
  8. Serve with sour cream and avocado.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: casserole, dinner

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Comments

  1. Jo

    5

    Sounds delicious.
    May I kindly ask how when to introduce the chilies please? They are not mentioned in the recipe.
    Thanks

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  2. Vicki

    When do you add the green chilis?

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  3. Taylor

    When do you add the green chilies?

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  4. Vickie

    This recipe looks easy & delicious. I "assume" it calls for corn, not flour, tortillas?

    1. Chef in Training

      I actually used flour tortillas but you are welcome to use corn if you prefer them :)

  5. Stephanie Huntsman

    You forgot to add the chilies! Looks Yummy!

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  6. Michelle Davis

    Do you use flour or corn tortillas?

    1. Chef in Training

      I used flour. So sorry for the confusion :)

  7. Lora

    Did you use corn or flour tortillas? This looks delicious!

    1. Chef in Training

      flour :) So sorry for the confusion, it is updated now :)

  8. Sandy Souter

    I came across recipe, I love Chile rellenos, problem you did not add the chiles into the mix I was confused

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  9. Donna Sisneros

    Does the recipe call for flour or corn tortillas

    1. Chef in Training

      flour :) So sorry for the confusion it is updated now

  10. Jeannie B

    Green chilies are not listed in the directions of your recipe. Do you add them into the egg mixture?

    1. Chef in Training

      You mix it in with the egg mixture. I apologize for that, it is updated to say so now :) Thanks for catching that.

  11. Jackie

    Hi -this recipe looks good! I noticed you used canned green chilies.
    Can I substitute diced fresh poblanos so that it is more of an authentic relleno? If so, should I cook them first?

  12. Cindy Romeis

    How much heat do the chilies add?

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