Chile Relleno Casserole
Author: Nikki
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.
  • (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
  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.
Recipe by Chef in Training at