Chile Relleno Casserole

Whenever I go to a Mexican restaurant I order Chile Relleno, it’s my absolute favorite Mexican dish.  Last night I was in the mood for it but didn’t want to eat out.  So after some research I decided to try making a casserole.  OMG  it was so much better then some of the restaurants that I’ve eaten at.  I’m not kidding I ate so much of it LOL.  The recipe is so simple and only requires a few ingredients.  I also made some Spanish rice to go with it…. it was from the box but still tasted great.  I used Zatarain’s.  If you like Chile Relleno, I’m pretty sure you’ll love this casserole as well 🙂

Chile Relleno Casserole:

 3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 13-oz. can evaporated milk
3 tablespoons flour
1 teaspoon salt


Wash the chiles, removing the seeds, and dry on paper towels. Grate the cheeses. In a medium-sized casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese. Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Beat the whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Let stand for 5 minutes before serving.

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