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chili relleno casserole

(2 ratings)
grouchette avatar
Recipe by
Maria T Martinez
@grouchette
Phoenix, AZ

Great to take to pot lucks and beats standing and dipping each chili in egg, flour, and then frying each chili individually.

(2 ratings)
yield 6 -8
prep time 25 Min
cook time 45 Min

Ingredients For chili relleno casserole

  • 2 lg
    cans of ortega whole green chilis
  • 2 lb
    block of monterey jack cheese
  • 5
    eggs
  • 1/4 c
    self rising flour
  • 1/4 c
    milk
  • 1 pkg
    grated longhorn cheese
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • paprika

How To Make chili relleno casserole

  • 1
    Open the cans of Green Chili. Rinse and pat dry
  • 2
    Cut the Monterey Jack Cheese approximately 4 inches long and ¼ inch thick. Place a stick of cheese in each green chili.
  • 3
    In a large baking dish spray with Pam or lightly grease.
  • 4
    Layer a row of green chilis in the pan leaving a small space between chilis. Sprinkle Longhorn Cheese and Paprika on top. Layer another layer of green chilis, cheese, and paprika. Continue to do this until all the green chilis are used.
  • 5
    Mix flour, milk, salt, and pepper together. Pour over the chilis. Top with Longhorn Cheese and Paprika. Bake at 350 for 45 minutes.
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