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

Cook Time 45

Total Time 55

Servings servings

Calories 373kcal

Author Kelly Miller

Ingredients

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

Instructions

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.

Nutrition