Chili Rellenos Casserole

Jermey Runte

Updated on May 11, 2024

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

Yield:

1 9x13-inch casserole

Ingredients

cooking spray
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
½ cup milk (Optional)
1 (8 ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.

Sherri

Recipe Tip

You can use enchilada sauce in place of tomato sauce.

Nutrition Facts (per serving)

387	Calories
28g	Fat
12g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 387
% Daily Value *
Total Fat 28g	35%
Saturated Fat 17g	84%
Cholesterol 140mg	47%
Sodium 1449mg	63%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	5%
Total Sugars 7g
Protein 24g	48%
Vitamin C 48mg	53%
Calcium 644mg	50%
Iron 2mg	9%
Potassium 451mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.