Easy Chile Relleno Casserole.
This recipe for Chile Relleno is one of my go-to dinners in a hurry because I almost always have all the ingredients on hand:
eggs – check. flour – check. cheese – check. half and half (or whole milk works great too) – check.
The other two ingredients: green chiles and tomato sauce are two great canned items to always have on hand in your pantry.
If you’d like, you could add refried beans and Mexican rice as sides to this recipe in order to make your dinner feel more complete.
Here is a little step by step photo tutorial. This recipe is so simple and so inexpensive!
This recipe was originally posted in 2010. I’m re-sharing it again with new photos. The photos below are from the original post.
It puffs up in the oven right before you take it out. It’s so good. I hope you try it. It’s delicious!
Chile Relleno Casserole
- 3 – 4oz. Cans Whole Gr. Chiles
- 1 – 8oz. Can Tomato Sauce
- 2 – Eggs
- 1 – Cup Half & Half
- 1/3 Cup Flour
- 1/2 lb. grated cheese cheddar/jack or mexican blend
Drain and chop whole green chiles. Beat half and half, eggs and flour until smooth.
Now Layer the chiles, egg mixture, tomato sauce and cheese into an 8×8 glass pyrex dish.
Bake for 1 hour @ 350.
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