Grandma Coco’s Famous Chile Relleno Casserole

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My Mom has made this Chile Relleno Casserole for as long as I can remember. It is a very simple recipe with layers of chiles and cheese surrounded by eggs, and the chiles are mild and have such a wonderful flavor. This dish is great for breakfast, lunch, or dinner!

Grandma Coco (my Mom) makes this in a 9×13-inch stoneware pan. The stoneware is great because it keeps the casserole nice and warm when serving. You can definitely make it in any pan you have though.

Here’s what you need to make Grandma Coco’s Chile Relleno Casserole:

• 12 eggs
• 3/4 cup milk
• 1 tsp salt
• 11 oz can green chiles + 7 oz can green chiles
• 5 cups shredded cheddar cheese

Let’s make it:

Start by buttering your dish and add a layer of chiles on the bottom. Lay the chiles flat and use half of them for this layer. You will want to remove the seeds first to keep the dish mild.

Next layer about half of the cheese over the chiles.

Top the cheese with another layer of chiles.

Blend the eggs with the milk and salt and pour it over the top of the chiles and cheese.

Next top the chile relleno casserole with the remaining cheese and cover with foil. Bake at 350 degrees for 40 minutes, then uncover and bake for another 5 minutes until the cheese is golden brown.

HOW WILL YOU SERVE GRANDMA COCO’S CHILE RELLENO CASSEROLE?

This dish can stand alone as a meal, but we generally serve it as a side with tacos or enchiladas. It doesn’t get much more simple than Grandma Coco’s Chile Relleno Casserole!

I sure hope you love this recipe as much as we do!

Here are a few other recipes from Grandma Coco that we think you will love!

• Grandma Coco’s Monkey Bread

• Grandma Coco’s Fudgy Frosted Brownies

• Grandma Coco’s Coconut Macaroons

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Grandma Coco’s Chile Relleno Casserole

Layers of mild chiles, cheese, and egg. So simple and delicious!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Dinner

Cuisine Mexican

Servings 15

Ingredients

  

• 12 eggs large
• 3/4 cup milk
• 1 tsp salt
• 11 oz can whole green chiles
• 7 oz can whole green chiles
• 5 cups shredded cheddar cheese
• 1 tbsp butter for the pan

Instructions

 

• Preheat the oven to 350 degrees.
• Butter a 9×13 inch baking dish.
• Layer half of the chiles flat on the bottom of the dish. Make sure to remove any seeds to keep the flavor mild.
• Sprinkle half of the shredded cheese over the chiles.
• Layer the remaining chiles over the cheese.
• Blend the eggs, milk, and salt together and pour over the top of the chiles and cheese.
• Top the casserole with the remaining cheese.
• Cover with foil and bake at 350 degrees for 40 minutes.
• Remove foil and bake for an additional 5 minutes until lightly browned.
• Enjoy!

Keyword cheese, chiles, eggs