Prep: 12 Mins Cook: 45 Mins

Chiles Rellenos or 'stuffed chiles' are fabulous combined with Monterey Jack or mild Cheddar. Eggs, milk and a little flour give you the essence of Chiles Rellenos without all the work.

Chile Relleno Casserole


  • 1 1/2 cup shredded Monterey Jack or shredded mild cheddar cheese, divided
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 tbls. flour
  • 1 1/2 cup milk
  • 3 eggs, lightly beaten


ORTEGA Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chiles and remaining cheese. Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.

BAKE for 45 to 50 minutes at 350°F or until knife inserted in center comes out clean. Cool in pan for 10 minutes.

SERVE with salsa and desired toppings.
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