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Chili Rellenos Casserole 7

Chili Rellenos Casserole

Servings 6 people


  • 3 1/2 cups green chiles
  • 4 cups shredded Colby Jack or Gouda cheese
  • 1 cup milk
  • 1/3 cup flour
  • 6 eggs
  • 1 can evaporated milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups medium salsa


  • Spray a 13x9 pan with cooking spray.
  • Add green chiles to the pan.
  • Spread the cheese evenly over the green chiles.
  • In a medium bowl, whisk together the milk and flour.
  • Add eggs, evaporated milk, salt and pepper.
  • Stir ingredients together until well-combined and pour mixture over cheese layer.
  • Bake uncovered at 350 degrees for 40 minutes.
  • Remove pan from oven and spread the salsa evenly over the top.
  • Return pan to oven and cook an additional 15 minutes. 
  • Check the center of the casserole to make sure ingredients are set. Sides will be puffed with the center slightly lower. If center is not set, cook for additional 6-8 minutes.
  • Garnish with chopped cilantro and green onions if desired.