Chile Relleno Casserole

This Chile Relleno Casserole is so cheesy and so good! Fill with green chilis, Monterey Jack and cheddar cheeses, and topped with sour cream and salsa - put this dinner on your menu plan!

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 373 kcal
Author Kelly Miller


  • 7 oz can whole green chiles drained
  • 16 oz shredded Monterey Jack cheese divided
  • 16 oz shredded cheddar cheese divided
  • 7 oz can chopped green chiles
  • 6 eggs
  • 13 oz can evaporated milk
  • salt and pepper
  • salsa, sour cream, cilantro


  1. Pat whole chiles dry, split along one side length-wise, and lay them skin side down in a greased 9 x 13 baking dish. Sprinkle half of both cheese over the chiles.

  2. Spread chopped chiles over the cheese. Sprinkle remaining cheeses over the chopped chiles. 

  3. In a medium bowl, whisk together eggs and evaporated milk. Pour over ingredients in baking dish. Top with fresh cracked salt and pepper.

  4. Bake at 350 degrees for 45 minutes. Allow casserole to cool 10 minutes. Serve slices topped with salsa, sour cream, and sprigs of cilantro if desired.

Nutrition Facts
Chile Relleno Casserole
Amount Per Serving
Calories 373 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 164mg 55%
Sodium 632mg 26%
Potassium 228mg 7%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 23g 46%
Vitamin A 18.1%
Vitamin C 14.4%
Calcium 65.9%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.