Easy Chile Relleno Casserole
Prep time
Cook time
Total time
This chile relleno casserole is so easy to make, layers of chiles and cheese create a tasty dinner that's perfect for the busiest of families.
Recipe type: casserole, dinner
Cuisine: Mexican, American, Fusion
  • One can (27 ounces) whole, fire roasted green chiles.
  • 1 pound cheddar cheese, shredded
  • 1 pound monterey jack cheese, shredded
  • 4 eggs
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ¼ teaspoon cumin
  • Topping Ingredients:
  • 1 small (4 ounce) can tomato paste
  • 4 tablespoons chunky medium salsa
  • 1-1/2 teaspoon sour cream
  1. Preheat oven to 350 degrees.
  2. Remove chiles from can, rinse and pat dry.
  3. Take ¼ cup of each cheese (1/2 cup total) and put aside for use in the topping later.
  4. Spray a large casserole dish with non stick spray.
  5. Arrange half of the chiles in the bottom of the dish, then top with the remaining cheddar cheese.
  6. Arrange the remaining chiles, then top with remaining monterey jack cheese.
  7. In a small bowl, crack open the eggs and separate the egg white from the yolks.
  8. Add the yolks to a separate bowl.
  9. Beat the egg whites for about a minute, just until they thicken.
  10. Add whipping cream, flour and seasonings to the bowl with the yolks, then whisk to combine.
  11. Add the beaten egg whites and mix it all together.
  12. Pour the egg and seasoning mixture over the casserole, then bake uncovered for about 40 minutes.
  13. While casserole is baking, mix together tomato paste, salsa and sour cream.
  14. Spread over top of casserole when done baking, then sprinkle the remaining cheese all over the top.
  15. Bake another 15 minutes
  16. Let cool to allow ingredients to stiffen, making it easier to cut.
  17. Enjoy!
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2013/11/easy-chile-relleno-casserole/