Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Chili Relleno Casserole

on 2012 July 4

I was served this dish by a wonderful woman while I was serving my mission in California.  Her name has disappeared into the abyss of my poor memory, but her dish has become a staple in my home.  This is great with corn on the cob when in season, or just with cooked frozen corn.


  • 4 4-ounce cans of whole green chilies
  • 4 cups of Mexican blend cheese
  • 1 cup of milk (or half-n-half)
  • 2 eggs
  • 1/3 cup of flour
  • 1 8 oz can tomato sauce


Drain, split open chilies, and remove seeds.  Reserve ½ cup of the cheese.  Whisk milk  with eggs and flour until smooth.  In 1 ½ quart casserole dish, layer 1/3 of chilies, ½ of cheeses, and half of flour mixture.  Repeat.  Top with remaining 1/3 of chilies, then ½ cup of cheese, then tomato sauce.  Bake at 375 degrees for 1 hour.


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