June'S Chile Relleno Casserole Recipe

Name: June'S Chile Relleno Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cans fire-roasted whole green chiles (21 ounces); 1/2 pound sharp cheddar, grated; 1/2 pound Monterey jack, grated; 3 eggs; 2 tablespoons flour; 1 13-oz can evaporated milk; 1 cup tomato sauce; 1 cup enchilada sauce (choose the spice level you desire); 3 cups diced cooked meat (leftover chuck roast is perfect); 2 tablespoons olive oil; 1 large onion, diced; 1/2 cup pepitas; 3/4 cup raisins; 1 apple, peeled and diced; 1/2 cup beef stock

Servings: persons

3 cans fire-roasted whole green chiles (21 ounces)
1/2 pound sharp cheddar, grated
1/2 pound Monterey jack, grated
3 eggs
2 tablespoons flour
1 13-oz can evaporated milk
1 cup tomato sauce
1 cup enchilada sauce (choose the spice level you desire)
3 cups diced cooked meat (leftover chuck roast is perfect)
2 tablespoons olive oil
1 large onion, diced
1/2 cup pepitas
3/4 cup raisins
1 apple, peeled and diced
1/2 cup beef stock

1
Preheat oven to 400 degrees.
2
Heat olive oil in a large sautee pan and cook onion and garlic until lightly browned. Add cooked meat, pepitas, raisins, apple and beef stock and cook until softened and well melded. Set aside.
3
Combine enchilada sauce and tomato sauce in a bowl. Combine two cheeses in another bowl.
4
Split chiles and discard stems and seeds. Line a deep baking dish with a layer of chiles, then a layer of the beef mixture, then a layer of the cheeses. Continue until you use all ingredients, reserving enough cheese for a top layer.
5
Combine milk, eggs and flour, and season with salt and pepper. Beat until foamy and pour over everything. Bake until set, about 30 minutes.
6
Remove from oven and cover with combined tomato and enchilada sauces. Top with layer of grated cheeses. Return to oven and bake until bubbling and browned, another 30-45 minutes. Remove from oven and let sit 15 minutes before serving.

480

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 3 cans fire-roasted whole green chiles (21 ounces), 1/2 pound sharp cheddar, grated, 1/2 pound Monterey jack, grated, 3 eggs, and more.

Yes, June'S Chile Relleno Casserole falls under the Meat & Poultry 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!

June'S Chile Relleno Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions