5 from 1 vote
A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple. Serve it for breakfast, lunch, or dinner!
Chili Relleno Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
A cheater version of the classic, this Chili Relleno Casserole has layers of gooey cheese and peppers, with puffy clouds of baked eggs on top. So delicious. And crazy simple.
Course: Breakfast
Cuisine: American
Keyword: chile relleno casserole, chile rellenos, chili relleno, chili relleno casserole
Servings: 8
Calories: 248 kcal
Ingredients
  • 5 eggs
  • 1 3/4 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cans (7 ounce) whole green chilies, drained
  • 2 cups shredded Monterey Jack cheese , divided
  • 1 cup shredded cheddar cheese , divided
  • salsa and sour cream , for serving (optional)
Directions
  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
  2. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
  3. Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
  4. Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
  5. Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!

Nutrition Facts
Chili Relleno Casserole
Amount Per Serving
Calories 248 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 147mg49%
Sodium 374mg16%
Potassium 195mg6%
Carbohydrates 5g2%
Sugar 3g3%
Protein 15g30%
Vitamin A 595IU12%
Calcium 410mg41%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.