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4.7 from 90 votes

Chile Relleno Casserole

It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 9
Calories: 298 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • nonstick spray
  • 20 ounces whole green chiles
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey jack cheese divided
  • 1 cup shredded pepper jack cheese divided
  • 8 large eggs
  • 1 cup evaporated milk*
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon seasoning salt such as Lawry's
  • 3/4 teaspoon black pepper
  • Restaurant style salsa for serving, homemade or store bought is fine!

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
  2. Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chile with a knife and remove all the seeds from the center.
  3. Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
  4. Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
  5. Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
  6. Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
  7. Pour the egg mixture evenly over the cheese and chiles.**
  8. Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
  9. Let set for about 5 minutes and then serve! I love to serve this with Restaurant Style Salsa passed at the table, in case people want a little more heat. A store bought salsa will do, too!

Notes

  • *You can use cream or half and half in place of the evaporated milk!
  • **At this point, you can cover and refrigerate overnight! You might have to bake a couple minutes longer since it starts out cold. 
  • KETO VERSION: You can make this recipe if you are on the Keto diet! Replace the evaporated milk with cream, and replace the flour with almond flour. Thanks to my cousin Misty who tested this out! 

Nutrition Information

Serving 1slice Calories 298kcal (15%) Carbohydrates 15g (5%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 209mg (70%) Potassium 192mg (5%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 628IU (13%) Vitamin C 8mg (9%) Calcium 405mg (41%) Iron 2mg (11%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 298

% Daily Value*

Serving 1slice
Calories 298kcal 15%
Carbohydrates 15g 5%
Protein 18g 36%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 209mg 70%
Potassium 192mg 4%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 628IU 13%
Vitamin C 8mg 9%
Calcium 405mg 41%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.