I love Chiles Rellenos and order them at every Mexican restaurant I visit but the one time I tried to make them, in Mexico, I failed miserably. Plus it’s a lot of work. This Chiles Rellenos casserole 
recipe is very easy and great for potlucks. I usually serve it as a side dish with other Mexican fare.
Chiles Rellenos Makes 6-10 servings
27-oz can green chilies, seeded
½ lb cheddar cheese, grated
½ lb Monterey Jack or mozzarella cheese, grated
2 cups evaporated milk
4 eggs
1/3 cup flour or 1/16 cup corn starch for gluten free
1 teaspoon salt
Preheat oven to 350º F.
In an 8×12” baking dish, layer green chilies, cheddar cheese and Monterey Jack cheese.
Put the evaporated milk, eggs, flour and salt in a blender, blend thoroughly and pour over the chilies and cheeses. Bake for 45 minutes.
Sorry for the lousy photo but this was all that was leftover.
Sounds delicious! And I admit I always order chiles rellenos when we go out for Mexican, but I’d never even try to make them! I may try this next weekend; thanks!
Almost as good as made in Mexico.
Yum. Thanks so much Gaelyn. Can’t wait to try this one.
Enjoy.
Oh, I am clipping this recipe right now– just my cooking style: easy! One thing I adore about my volunteer stints here in the Land of Enchantment are the chili rellenos with New Mexican green chilis! This recipe may just tide me over the rest of the year when I’m away!
I love how quick and easy this is, plus delicious in a pinch.
Thanks for sharing. We both enjoy chili rellenos, and this sounds like our kind of recipe. It may be a month or two before we try it because . . .
For dinner tonight we are having “Enchilada El Paso.” A recipe my sister-in-law shared with us about 35 years ago and one we have enjoyed having a couple of times a year. The only changes we have made over many years are; homemade black beans, vegetartain refried beans and no meat. However, on occassion when we have leftover chicken or turkey in the freezer, it makes a great addition. The recipe makes enough to have again in a couple of days, plus we will freeze the leftovers for two or more meals later this month, or next.
Thanks again for sharing. We look forward to enjoying your chili rellenos.
J&J
No matter how you spell it, vegetarian Enchilada El Paso sounds good also. Hope you enjoy the rellenos. And thanks for commenting.
Yikes – I know better. It is vegetarian – not “vegetarian.” It reminds me of an episode of I Love Lucy.
Oh great! Now spell check kicks in and I can’t get away with vegetartain.
I’m also a big chili rellenos fan. I rate most Mexican restaurants I visit based on their chili rellenos. There are some exceptions. There are some fantastic restaurants in Oakland that focus on regional cuisine and some very good Mexican seafood joints. It’s a guideline, not a rule. 🙂
If you’re ever in Kanab, Escobars has great chili rellenos with a marvelous sauce plus good home made salsa and chips.
Sounds good but with the amount of chillies we have I would be using fresh ones and probably much hotter!!! Will give it a try. Diane
Fresh is always best.
My favorite as well – thanks for this great option to have at home!!
Enjoy.
This is one recipe I am going to try! Can you believe that we can get Hatch Green Chilies at our local Piggly Wiggly in North Florida! Love it!
Nice to get NM comfort food in FL. Think you’ll like it.
What a great recipe… Thanks!
Enjoy.
Thanks Gaelyn. I am sure I enjoyed this at the North Rim.
Hope the winter storm is kind to you there in Kanab.
One of my standbys for potlucks at the NR. So far only gray skies and some rain. Expecting the snow later. Want to visit Bryce next week with a blanket of white.
I’ve been searching for this recipe for online for a while. Good thing I finally stumbled upon it.
Enjoy.
A friend gave me this recipe years ago and I lost it. So glad to find it again. Thanks.
I really like it, although I had the real deal for lunch today and it’s so much better.
As promised,I tried this today! Super easy to make and delicious! Chuck had 2 big helpings! I did add one chopped garlic clove and asprig of chopped cilantro. I have a lovely and generous cilantro plant outside! I has à very mild flavor! This was a really good recipe and I thank you for sharing!
Glad you liked it. Nice to have fresh cilantro as an added touch. I could eat that stuff in almost everything.