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Chili Relleno Casserole

Chili Relleno Casserole

This Chili Relleno Casserole is easy to prepare and loaded with flavor, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main dish
Cuisine Mexican
Servings 6 servings
Calories 395 kcal

Equipment

  • 8x8-inch baking dish
  • Mixing bowl
  • Oven

Ingredients
  

Casserole Ingredients

  • 2 cans whole poblano peppers drained
  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces Cheddar cheese shredded
  • 2 large eggs
  • 1 can evaporated milk
  • 2 tablespoons all-purpose flour
  • 0.5 cup milk or as needed
  • 1 can enchilada sauce or tomato sauce
  • as needed cooking spray

Instructions
 

Preparation Instructions

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
  • Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
  • Sprinkle with ½ of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
  • Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add ½ cup milk to thin to desired consistency. Pour over chiles.
  • Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
  • Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
  • Serve and enjoy!

Notes

You can find canned poblano peppers in Mexican stores, major grocery stores, and online.

Nutrition

Serving: 1casserole servingCalories: 395kcalCarbohydrates: 14gProtein: 24gFat: 28gSaturated Fat: 16gCholesterol: 141mgSodium: 915mgPotassium: 524mgFiber: 2gSugar: 8gVitamin C: 59mgCalcium: 647mgIron: 2mg
Keyword Casserole, Chili Relleno Casserole, comfort food, easy recipe, Mexican dish, weeknight meal
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