Chile Rellenos Casserole Recipe

chile relleno casserole
Photo: Diana Rattray
Ratings
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 6 - 8 servings
Nutritional Guidelines (per serving)
400 Calories
29g Fat
10g Carbs
25g Protein
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Nutrition Facts
Servings: 6 - 8 servings
Amount per serving
Calories 400
% Daily Value*
Total Fat 29g 37%
Saturated Fat 16g 79%
Cholesterol 230mg 77%
Sodium 594mg 26%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 25g
Calcium 619mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

  8. Serve with salsa, sour cream, or guacamole.

Makes about 6 to 8 servings.