Chili Relleno Casserole

Side view of the casserole with tomatoes and a bowl of salsa in the background.

Great for breakfast, and fantastic for brunch. This easy to fix casserole includes two cheeses and plenty of green chilis.

5 from 33 votes

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Prep Time: 10 minutes

Cook Time: 50 minutes

Servings:

Calories: 497kcal

Author: Melinda O'Malley Keckler

Ingredients

2, 7 ounce cans diced green chilis (or 4, 4 oz cans)
1, 12 ounce can evaporated milk
4 eggs
⅓ cup flour
2 ¼ cups Monterey Jack cheese shredded
2 ¼ cups Cheddar cheese shredded
1, 8 ounce can tomato sauce

Instructions

Preheat oven to 350° and grease a 13"x 9" glass baking dish or spray with Pam.
In a small bowl or measuring cup whisk together the evaporated milk, eggs and flour.
Combine cheeses but set aside about ½ cup for the topping.
Spoon one can of green chili peppers in a baking dish, then layer half the cheese on top.
Pour about half the milk mixture over the chilis and cheese.
Repeat with another layer using the second can of green chilis, the remaining cheese and milk mixture.
Pour tomato sauce over the last layer and bake for 30 minutes.
Sprinkle with the reserved cheese and bake for about 20 minutes or until hot and bubbly and a knife inserted near the center comes out clean.

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Nutrition

Calories: 497kcalCarbohydrates: 17gProtein: 30gFat: 34gSaturated Fat: 21gTrans Fat: 1gCholesterol: 208mgSodium: 1078mgPotassium: 511mgFiber: 2gSugar: 8gVitamin A: 1312IUVitamin C: 27mgCalcium: 816mgIron: 3mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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