Chilies Rellenos Casserole Recipe

Name: Chilies Rellenos Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained); 1 tablespoon butter or 1 tablespoon margarine; 1/2 cup onion (chopped); 8 eggs; 1 cup sour cream; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 corn tortillas (5 1/2 in size, cut into sml pieces); 2 cups shredded monterey jack cheese (roughly 8 oz by weight); sour cream (to serve as garnish); salsa (to serve as garnish)

Servings: persons

2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
1 tablespoon butter or 1 tablespoon margarine
1/2 cup onion (chopped)
8 eggs
1 cup sour cream
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 corn tortillas (5 1/2 in size, cut into sml pieces)
2 cups shredded monterey jack cheese (roughly 8 oz by weight)
sour cream (to serve as garnish)
salsa (to serve as garnish)

1
Preheat oven to 350u00b0F.
2
Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
3
In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
4
In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
5
Stir in tortilla pieces + cheese & pour over chilies.
6
Bake 25-30 min or till a knife inserted in the center comes out clean.
7
Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
8
TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350u00b0F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained), 1 tablespoon butter or 1 tablespoon margarine, 1/2 cup onion (chopped), 8 eggs, and more.

Yes, Chilies Rellenos Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilies Rellenos Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions