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    You are in: Home / Mexican / Easy Chile Relleno Casserole Recipe
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    Easy Chile Relleno Casserole

    Easy Chile Relleno Casserole. Photo by The Spice Guru

    1/1 Photo of Easy Chile Relleno Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Hazelruthe's Note:

    This is such a simple dish and so pretty especially at holiday time. It's been a family favorite for years and always dissapears first when I take it to potlucks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat Half& Half with eggs and flour til smooth.
    2. 2
      Split open the chilies, rinse and remove seeds.
    3. 3
      Wipe dry with paper towels.
    4. 4
      Mix together the cheeses setting aside 1/2 cup cheese for the topping.
    5. 5
      In a 1 1/2 quart casserole dish that is lightly greased layer the chilies, cheese mixture and egg mixture alternating till all is used.
    6. 6
      Spoon the tomato sauce over the top and sprinkle the reserved cheese over the tomato sauce.
    7. 7
      Bake uncovered for 1 hour at 375 degrees.
    8. 8
      Enjoy!

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    Ratings & Reviews:

    • on March 07, 2012

      55

      I made this with 3 large fresh Poblano peppers. I also used a prepackaged Mexican cheese mixture. When I made it, I wondered whether it would be better with enchilada sauce instead of tomato sauce. As it turned out, it is absolutely perfect! I cooked it just a bit longer because it was just a little runny - but not too bad. I did dry my peppers also. The extra cook time softened the fresh peppers a bit more- which was good. I will definitely make this again. I have always wanted to make stuffed Chile Relleno peppers, but with this recipe I will never need to learn! So easy - and tastes just like the ones made with eggs at restaurants! Thanks for this awesome recipe!!! Also - I thought with all the cheese it would be thick and cheesy, but to my delight - the egg mixture combined with the cheese and turned into a light fluffy, cheesy texture. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2009

      55

      Thanks, Hazelruthe! Finally a GREAT recipe for this dish! I doubled the recipe and put just a pinch of cayenne, cumin, cinnamon and clove into the sauce. DELICIOUS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2011

      55

      This was delicious. I used two 5 oz. cans of whole chile peppers and so used a bit less cheese but the stated amount of egg mixture. It baked up beautifully at just 45 minutes...my oven runs a bit hot. No runniness, which is something I worried about and I'm sure it's the 'dry with paper towels' instruction that helped with that. I'll definitely make this again....we love chile rellenos but I hate the filling, dipping and frying. It's nice to get all the same flavors in a casserole! Thanks Hazelruthe for this recipe :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Easy Chile Relleno Casserole

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.6
     
    Calories from Fat 274
    64%
    Total Fat 30.5 g
    46%
    Saturated Fat 18.6 g
    93%
    Cholesterol 150.4 mg
    50%
    Sodium 682.6 mg
    28%
    Total Carbohydrate 15.3 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.0 g
    20%
    Protein 24.3 g
    48%

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