Chile Rellenos Casserole Recipe

chile relleno casserole
Photo: Diana Rattray
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 6 - 8 servings

The chile rellenos casserole is prepared and refrigerated overnight or for about 8 to 10 hours. This is a simple and tasty brunch or main dish casserole made with mild green chile peppers, eggs, and cheese. 

Use a shredded Mexican cheese blend or taco blend for more heat and spice.

What You'll Need

  • 6 slices white bread
  • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 2 cans (4 ounces each) chopped green chiles, drained
  • 6 eggs, beaten
  • 2 cups milk
  • 2 teaspoons paprika
  • 1/2 teaspoon dried whole oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard

How to Make It

  1. Place bread in a lightly buttered 9-by-13-by-2-inch baking dish.
  2. Sprinkle cheddar and Monterey Jack cheeses over the bread; top with green chiles.
  3. In a bowl, whisk together the eggs and remaining ingredients; pour over cheese.
  4. Cover and refrigerate the casserole for 8 to 10 hours.
  5. Remove from refrigerator; let stand 30 minutes.
  6. Heat the oven to 325 F.
  7. Bake, uncovered, in the preheated oven for 50 minutes. Serve immediately. The casserole will puff up while baking and then settle as it cools.
  1. Serve with salsa, sour cream, or guacamole.

Makes about 6 to 8 servings.

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Nutritional Guidelines (per serving)
Calories 400
Total Fat 29 g
Saturated Fat 16 g
Unsaturated Fat 9 g
Cholesterol 230 mg
Sodium 594 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 25 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)