Easy Chili Rellenos Casserole
Indulge in the flavors of the Southwest with this Easy Chili Rellenos Casserole, a comforting and fuss-free twist on the classic Mexican favorite! Featuring layers of tender canned green chilies, melty Monterey Jack and cheddar cheeses, and a rich, savory egg custard, this casserole is packed with bold, cheesy goodness. Topped with vibrant diced tomatoes and green chilies, it bakes to golden perfection in just 40 minutes, making it an ideal weeknight dinner or crowd-pleasing brunch option. With minimal prep and pantry-friendly ingredients, this recipe simplifies the traditional chili rellenos process while delivering all the spicy, creamy flavors you crave. Pair it with a fresh salad or warm tortillas for a complete meal that’s both satisfying and easy to master.
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Recipe Information
Ingredients
- 8 count canned whole green chilies
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 count large eggs
- 1 cup all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup canned diced tomatoes with green chilies
- 1 as required nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
Drain the canned whole green chilies and pat them dry with a paper towel. Carefully slit each chili open lengthwise and remove any seeds if necessary.
In the prepared casserole dish, layer half of the green chilies evenly across the bottom.
Spread 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese over the chilies.
Repeat the layers with the remaining green chilies, followed by 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese.
In a medium mixing bowl, whisk together the eggs, flour, milk, salt, and black pepper until the mixture is smooth and well-combined.
Pour the egg mixture evenly over the layered chilies and cheese in the casserole dish.
Top the casserole with the canned diced tomatoes with green chilies, spreading them evenly.
Bake in the preheated oven for about 35-40 minutes, or until the casserole is set in the middle and the top is golden brown.
Allow the casserole to cool for 5-10 minutes before cutting into squares and serving.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 7329 mg | 319% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 35.1 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 3895 mg | 300% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
