Description
This Easy Chile Relleno Casserole is a simple and comforting Tex-Mex recipe made with canned green chiles, fluffy eggs, and lots of cheese. It’s a gluten-free, family-friendly bake perfect for breakfast, brunch, or dinner. Try this easy casserole recipe that’s ideal for meal prep or sharing.
Ingredients
1 can whole green chiles (7 oz)
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 large eggs
1 can evaporated milk (12 oz)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Split the canned green chiles and lay them flat in the bottom of the baking dish.
3. Sprinkle half of the Monterey Jack and cheddar cheeses over the chiles.
4. Add another layer of green chiles followed by the remaining cheese.
5. In a bowl, whisk together the eggs, evaporated milk, flour, baking powder, and salt until smooth.
6. Pour the egg mixture evenly over the layers in the baking dish.
7. Bake uncovered for 40 to 45 minutes, until golden and set in the center.
8. Let cool for 10 minutes before slicing and serving.
Notes
This casserole feeds 6 to 8 people.
Perfect for brunch, meal prep, or potlucks.
Can be frozen for up to 2 months and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 270
- Sugar: 3g
- Sodium: 410mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 130mg