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chile relleno casserole

(1 rating)
bj5 avatar
Recipe by
Barb Janisse
@bj5
Camarillo, CA

I lived in the ski resort of Mammoth, CA, I got this recipe from the Women's Club there. Super easy and delicious!

(1 rating)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chile relleno casserole

  • 1 can
    ortega whole green chilies, 27 oz. can
  • 1 lb
    monterey jack cheese, grated
  • 1 lb
    sharp cheddar cheese, grated
  • 3
    eggs, beaten
  • 3 Tbsp
    all purpose flour
  • 1 can
    evaporated milk, small can
  • 1 can
    tomato sauce, 15 oz. can

How To Make chile relleno casserole

  • 1
    Rinse chilies, remove any seeds and dry on a paper towel. In a 9 x 13 baking dish, layer half of the chilies, then half of the cheeses. Repeat the layers but save one cup of cheese for the topping.
  • 2
    Beat the eggs, add flour and evaporated milk, and beat until blended. Pour the egg mixture over the chilies and cheese.
  • 3
    The casserole can be refrigerated at this point or bake at 350* for 30 minutes.
  • 4
    Spread the tomato sauce over the top and sprinkle with reserved cheese. Bake 15 minutes longer. Let set a few minutes before serving. This tastes great the next day also!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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