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–+ servings

Chili Relleno Casserole Recipe

Kara Cook
This easy chile relleno casserole is perfect for breakfast, lunch, or dinner. It's perfectly cheesy, and only takes 10 minutes of prep.
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish: Vegetarian
Cuisine Mexican
Servings 6 servings
Calories 341 kcal

Equipment

Ingredients
  

  • 4 oz can of diced green chilies
  • ½ pound cheddar cheese grated (2 1/2 cups)
  • ½ pound monterey jack cheese grated (2 1/2 cups)
  • 4 large eggs
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Spray a square 8" pan or casserole dish with non-stick spray. Preheat your oven to 350 degrees.
  • Spread half of the grated cheese in the bottom of the prepared baking dish. Arrange the diced chile peppers on the cheese. Sprinkle the remaining cheese over the peppers.
  • Sprinkle with the salt and pepper. Whisk together the eggs in a small bowl. Pour egg mixture over the top of the casserole.
  • Bake in the preheated oven at 350° for 35-40 minutes, or until the top is golden brown and the eggs in the middle are set. (Internal temperature should be 160-165°.)
  • If desired, garnish with sour cream, green onions, and pico de gallo.

Nutrition

Serving: 1gCalories: 341kcalCarbohydrates: 2gProtein: 22gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 181mgSodium: 784mgPotassium: 123mgFiber: 0.3gSugar: 0.4gVitamin A: 852IUVitamin C: 6mgCalcium: 573mgIron: 1mg
Keyword chili relleno casserole recipe
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