Chili Rellenos Casserole


(8 votes) 3 8

This simple casserole has quite a bit of Mexican heat from green chilies and red pepper flakes.

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  • 1 Tbs. butter
  • 1 C. onion, chopped
  • 9 oz. green chilies, canned, drained
  • 6 oz. grated cheddar cheese
  • 6 oz. Monterey jack cheese, grated
  • 3 large eggs
  • 3/4 C. sour cream
  • 1/4 tsp. red pepper flakes
  • 1 C. chopped tomatoes, seeded

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Lightly grease an 8" round or square pan. Melt butter in a medium sized skillet over medium high heat. Add onion, cook and stir until crisp tender. Stir in drained chopped chilies, then spoon mixture into prepared pan. Sprinkle the cheeses over the onion and chilies.

In a small bowl, beat the eggs slightly, then beat in sour cream and pepper flakes. Spoon mixture evenly over the cheese mixture in pan. Sprinkle chopped tomato evenly over all. Bake at 350 degrees for 35-45 minutes or until a knife inserted near center comes out clean.

Yield: 6 servings

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