Green Chile Relleno Casserole

  • Yield 12 to 15 servings

Mexican food night at your house will be a hit with this dish!


4 -- eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
-- dash of oregano
-- dash of chili powder
3 -- (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)
1 -- (8-ounce) can tomatoes
1 medium onion
1 -- garlic clove
-- Oregano
-- Salt and pepper
1 -- (14.5-ounce) can chicken broth
-- Liquid from chiles (approximately 2 cups)
-- Oil


  1. 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.
  2. 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). 



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