Chile Relleno Casserole

Yield: 4 servings ( Serving Size: 2 squares )
Community Recipe from


  • 8 whole(s) flour tortillas
  • 8 whole(s) green chilies roasted and peeled
  • 2 cup(s) cheddar or jack cheese grated
  • 6 whole(s) eggs
  • 1/2 teaspoon(s) Ancho chile powder
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper


  1. Cook the flour tortillas if they are not already cooked. Stem and seed the green chiles and open flat. Beat the eggs with a tablespoon of water and the chile powder, cumin and salt and pepper. Spray a 9X13 inch baking dish with oil and lay two of the tortillas in the bottom of the dish. Layer two of the green chiles and 1/4 of the cheese on top. Repeat layers, ending with tortillas. Pour the egg mixture evenly over the tortillas and top with more grated cheese.

  2. Bake at 375 for 25-30 minutes. Let rest for about 10 minutes and cut into squares to serve.
August 2011

This recipe is a personal recipe added by KimMcGhee and has not been tested or endorsed by MyRecipes.

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