Recipe Detail

Chile Relleno Casserole

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Number of Servings:


  1. 2 cans - 16 oz. peeled green chilies rinsed, deseeded
  2. 1/2 pounds - Monterey Jack cheese
  3. 1/2 pounds - cheddar cheese
  4. 1 cans - evaporated milk
  5. 4 - eggs
  6. 3 tablespoons - flour
  7. 8 ounces - tomato sauce


Line a 9-by-12-inch baking dish with half of green chilies. Spread cheese on top and then rest of green chilies.

Add flour to milk, beating well to avoid lumps. Add eggs and pour over green chili mixture.

Bake at 350 degrees F for 30 minutes. Spread tomato sauce over top and cook for another 15 minutes.


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