Chile Relleno Casserole

chile relleno breakfast casserole with chopped green onions on a plate

4.67 from 30 votes

It doesn't get any easier or tastier than this Cheesy Chile Relleno Casserole recipe! Whole canned green chiles are layered with 3 kinds of cheese, then topped with an egg and milk mixture, just like a breakfast casserole. Is it breakfast? Is it dinner? YES!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 298kcal

Author: The Food Charlatan

Ingredients

nonstick spray
20 ounces whole green chiles
1 cup shredded cheddar cheese divided
1 cup shredded Monterey jack cheese divided
1 cup shredded Pepper Jack Cheese divided
8 large eggs
1 cup evaporated milk*
2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon seasoning salt such as Lawry's
3/4 teaspoon black pepper
Restaurant style salsa for serving, homemade or store bought is fine!

Instructions

Preheat your oven to 350 degrees F. Spray a 9x13 inch pan with nonstick spray.
Open up the cans of whole chiles and drain completely. If they are not already open, slit one side of each chile with a knife and remove all the seeds from the center.
Layer the chiles in the pan, covering the bottom. Use half the chiles, about 10 ounces.
Top the chiles with 1/2 cup each of shredded cheddar cheese, Monterey Jack Cheese, and Pepper Jack cheese.
Repeat. Layer the remaining chiles on top of the cheese, top with 1/2 cup each of the cheeses.
Meanwhile in a large bowl or stand mixer, whisk together 8 eggs, 1 cup evaporated milk*, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper.
Pour the egg mixture evenly over the cheese and chiles.**
Bake at 350 for about 35-45 minutes. You will know it's done when the top is puffy, the edges are golden, and the center doesn't wobble more than the edges when you shake the pan.
Let set for about 5 minutes and then serve! I love to serve this with Restaurant Style Salsa passed at the table, in case people want a little more heat. A store bought salsa will do, too!

Notes

*You can use cream or half and half in place of the evaporated milk!

**At this point, you can cover and refrigerate overnight! You might have to bake a couple minutes longer since it starts out cold.

KETO VERSION: You can make this recipe if you are on the Keto diet! Replace the evaporated milk with cream, and replace the flour with almond flour. Thanks to my cousin Misty who tested this out!

Nutrition

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