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Chile Relleno Casserole

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“In the fall I can buy already roasted chiles at the farmer's markets in Colorado. You can also blacken and peel your own chiles for this recipe. Use Anaheim chiles for a mild version or Sandia or Pueblo hot chiles for a hotter version. Printed in the Sunday Denver Post. The food editor states that she cut the cheese amounts in half and the casserole still emerged from the oven golden, bubbly and delicious!”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13-inch glass dish or a round 2-quart souffle pan.
  3. Beat first 5 ingredients in medium bowl to blend.
  4. Arrange 1/3 of chiles in prepared pan, covering the bottom completely.
  5. Sprinkle with 1/3 of each cheese then cover with one layer of tortillas.
  6. Repeat layering twice.
  7. Pour egg mixture over cheese; let stand 30 minutes.
  8. (Can be prepared 1 day ahead. Cover and refrigerate.).
  9. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes.
  10. Cool 20 minutes and serve.

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