You are here: Home » Recipes » Green Chile Relleno Casserole Green Chile Relleno Casserole Recipe by Favorite Recipes Press Yield 12 to 15 servings Mexican food night at your house will be a hit with this dish! PrintEmail Ingredients Casserole:4 -- eggs1 1/2 cups milk2 tablespoons all-purpose flour1/2 teaspoon pepper1/4 teaspoon salt -- dash of oregano -- dash of chili powder3 -- (7-ounce) cans whole green chiles, split open (reserve liquid)4 cups Cheddar cheese, shredded (approximately 1 pound)4 cups Monterey Jack cheese, shredded (approximately 1 pound)Sauce:1 -- (8-ounce) can tomatoes1 medium onion1 -- garlic clove -- Oregano -- Salt and pepper1 -- (14.5-ounce) can chicken broth -- Liquid from chiles (approximately 2 cups) -- Oil Instructions To make casserole: Preheat oven to 350F. Lightly grease a 9 x 13-inch glass baking dish. Beat eggs, milk, flour, pepper, salt, oregano and chili powder in a medium bowl. Arrange 1/3 of chiles in prepared dish, covering completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes, cover and refrigerate (can be prepared 1 day ahead). Bake uncovered until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve with accompanying sauce. To make sauce: Saute onion and garlic in oil. Add tomatoes, liquid and spices. Reduce heat and simmer 3 hours, then puree. Recipe reprinted with permission from the Junior League of Ogden’s Art of Cooking (the Junior League of Ogden, Utah, 2003).