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Chile Relleno Casserole


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Chile Relleno Casserole 0 Picture


  • Four 7 oz cans whole green chiles
  • 1 lb jack cheese, grated
  • One 7 oz can diced green chiles
  • 4 eggs
  • 6 oz evaporated milk



Step 1

Split 2 cans whole chiles lengthwise and lay flat on bottom of 9x13 pan. Top chiles w/ 1/2 the cheese and 1/2 of diced chiles. Repeat w/ remaining 2 cans whole chiles, remaining cheese and remaining diced chiles. Beat together eggs and evaporated milk. Pour over chile-cheese mixture. Bake at 350 for 45 min.

I usually serve w/ Mel's Acapulco sauce, Mel's Acapulco rice and refried beans.


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