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!
Servings 12 servings
- 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
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.
Spread chopped chiles over the cheese. Sprinkle remaining cheeses over the chopped chiles.
In a medium bowl, whisk together eggs and evaporated milk. Pour over ingredients in baking dish. Top with fresh cracked salt and pepper.
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.
Calories: 373kcal | Carbohydrates: 5g | Protein: 23g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 632mg | Potassium: 228mg | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 11.9mg | Calcium: 659mg | Iron: 1.4mg