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A slice of chile relleno casserole with pico de gallo and sour cream on top.

Chile Relleno Casserole

This chile relleno casserole is whole green chiles stuffed with Monterey Jack cheese, then baked in an egg batter and covered in more cheese and fresh cilantro. An easy vegetarian meal that tastes like your favorite Mexican restaurant but without the frying!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 419kcal
Author Sara Welch


  • 3 7 ounce cans whole green chiles drained
  • 8 ounces Monterey Jack cheese cut into 3-4 inch sticks
  • 8 eggs
  • 2/3 cup milk
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped cilantro
  • assorted toppings such as pico de gallo, sour cream and avocado optional
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
  • Stuff each chile with a stick of cheese and place the chiles in a single layer in the pan.
  • Place the eggs, milk, flour and baking powder in a blender. Blend until smooth.
  • Pour the egg batter over the chiles and sprinkle the top with cheddar cheese.
  • Bake for 30 minutes or until light golden brown and puffy. Sprinkle with cilantro and serve with additional toppings if desired.


Calories: 419kcal | Carbohydrates: 24g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 274mg | Sodium: 730mg | Potassium: 255mg | Fiber: 3g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 11.3mg | Calcium: 513mg | Iron: 2.4mg