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Chile Relleno Casserole served on a white plate with a dollop of sour cream on top.

Chili Relleno Casserole

A savory casserole with the flavors of a Chile Relleno; perfect for a crowd!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 20 Servings as an Appetizer
Calories 231kcal
Author Creative Culinary


  • 8-10 green chiles; roasted cleaned and seeded (I used a milder Hatch green chile)
  • 1 lb. grated Muenster cheese
  • 1 lb. grated Monterey Jack cheese
  • 4 beaten eggs
  • 1 12 oz. can evaporated milk
  • 3 Tbsp. flour
  • 1 tsp. salt

For the Sauce:

  • 16 oz tomato sauce
  • 1 medium onion chopped
  • 1-2 fresh jalapeno peppers depending on level of heat you want, finely chopped
  • 2 cloves of garlic chopped
  • Sour cream for garnish


  • Wash chilies and remove seeds, drain well and dry between paper towels.
  • Place chilies flat in casserole and layer with mixed cheeses. Repeat each layer.
  • Beat eggs in separate bowl and mix in evaporated milk, flour and salt. Pour over casserole.
  • Bake in preheated 325 degree oven for 1 hour.
  • Saute onion, jalapeno and garlic until soft. Add tomato sauce and simmer for 30 minutes. Set aside.
  • After one hour remove the casserole from the oven.
  • Pour the tomato and jalapeno mixture on top of the casserole and bake an additional 30 minutes.
  • Let sit for 5 minutes and then cut into squares to serve.
  • Top with dollop of sour cream.


Adjust the heat of the finished dish by the number of jalapeno peppers you use in the tomato sauce. I used 2 and thought it was perfect when accompanied with the sour cream but it is certainly spicy.
If you prefer less heat than normal; stick to just one jalapeno in the sauce.


Serving: 18 | Calories: 231kcal | Carbohydrates: 7g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 548mg | Fiber: 1g | Sugar: 5g