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Chicken Chile Relleno Casserole


Chicken Chile Relleno Casserole is great for any occasion. Cheesy, spicy and delicious.

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Rate this recipe 3.6/5 (136 Votes)


  • 1-1/2 lbs cooked, cut up chicken
  • 7 Pasilla chile's, roasted, skinned and seeded
  • 1 pound of shredded cheddar cheese
  • 1/4 pound shredded Monterey jack cheese
  • 1/4 pound of pepper jack cheese
  • 1 can evaporated milk
  • 4 eggs
  • 2 tablespoons flour
  • 2 teaspoons of salt


Adapted from


Step 1

Preheat oven to 350 degrees.

Place chicken in crockpot with a cup of verde sauce cooked on high for 4 hours and then shred chicken.

In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s. Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese.

In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 degress for 45-60 minutes or until done.

Let rest 5 minutes before cutting!!

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