1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (400g) Recipe makes 8 servings
Calories 467
Calories from Fat 251		(53%)
Amount Per Serving		%DV
	Total Fat 28.0g	43%
	Saturated Fat 16.5g	82%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 182mg		60%
Sodium 699mg		29%
Potassium 1013mg		28%
Total Carbohydrate 33.6g		11%
	Dietary Fiber 4.0g	16%
	Sugars 12.8g
Protein 24.5g		49%
detailed view... how is this calculated?

Menus using this recipe:

Christmas ~Mexican Fiesta all day

Vseward (Chef~V)

Mexican

JimShoes5k

Chile Relleno Casserole

Recipe #192934 | 1½ hours | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Vseward (Chef~V)
Oct 31, 2006

A friend of mine made something similar to this a few years back for breakfast. It was so good I had to have the recipe. This is definitely one of my savory favorites. Thanks Linda for sharing your recipe.

SERVES 8 (change servings and units)

Ingredients

2 cups half-and-half cream
4 eggs
2/3 cup flour
2 (27 ounce) cans whole green chilies, drained
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
2 (8 ounce) cans tomato sauce

Directions

1
Preheat oven 375°F.
2
Beat half & half, 4 eggs and flour until smooth.
3
Split whole chilis open, clean seeds off and drain on paper towl.
4
Mix cheese, reserving 3/4 cup for top.
5
Make alternate layers chilies first, remaining cheese, and egg mixture in a deep 1-1/2 qt baking dish or a 9x13 casserole dish and repeat. Pour tomato sauce over top.
6
Sprinkle with reserved cheese.Cover with foil, bake at 375°F for 1 hour and 15 min without foil or until cooked in center.
7
Let rest 10 minutes to set before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1163097

On Aug 30, 2009

This was SO good, just like all of your other recipes I've tried. Not really eggy at all. Great flavor. I made it ahead and popped in the fridge til I was ready to bake it. I will be making this again for sure.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1069630

On Aug 23, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Jessica S.

On Jul 9, 2007

This certainly was outstanding — and VERY easy to make. A novice cook could whip this up easily and an experienced cook will appreciate the ease of putting together something so very tasty. Made this for Sunday dinner and we all loved it. The leftovers are good too. The recipe calls for a 1.5 quart casserole, so I'm guessing that you would have to use something like a lasagna pan. I used a 2.5 round casserole and I nearly couldn't get everything in! We will certainly be having this again. I do WW and this is worth every extra point and will be one of my special "no counting Sunday dinners" often, I am quite sure. Chef Vseward, please give Linda a great big hug from my family. Thanks for posting her recipe!

10 people found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On Jun 19, 2007

I never made or tasted a chili rellenos casserole before, and now I know what I was missing!!! It's so delicious and cheesey. Not to "eggy" at all. It's hard to believe that something this simple comes out so delicious. My whole chilies were mild, so the kids enjoyed this, too! I'll be making this often. It's a keeper for sure! Thanx, V!

9 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews