Chilies Rellenos Bake combines eggs, sour cream, chilies, and lots of cheese to make this delicious and easy casserole! A great meatless or low-carb meal!
Chilies Rellenos Casserole Recipe
Talk about a throwback!! Can you believe, this is one of the first recipes I ever learned how to make when I moved out on my own.
I love Chilies Rellenos, but being a new cook, the whole process of making the “real deal” was intimidating to me.
I can’t remember now who gave me this casserole recipe or how I came across it, but I have used it from day one and continue to use it today. It’s super easy to make, the ingredients are readily available, it economical, and you get the flavor of the Chilies Rellenos without all the “work”.
It’s also one of my most shared recipes! I hope your family enjoys it as much as mine! I’ll show you how it’s done …
Recipe for Chilies Rellenos Bake
For the casserole
- large eggs
- sour cream
- salt
- red pepper sauce (such as Tabasco)
- shredded Monterey Jack cheese
- shredded Cheddar cheese
- chopped green chilies
For serving
- sour cream, salsa, and/or guacamole
How to make Baked Chilies Rellenos Casserole
Time needed: 1 hour
How to make Baked Chilies Rellenos Casserole
- Preheat.
Heat oven to 350° F. Lightly spray a 13x9x2-in. baking dish with cooking spray and set it aside.
- Beat.
Beat eggs, sour cream, salt, and pepper sauce in a large bowl with a wire whisk.
- Stir.
Stir in both cheeses and chilies.
- Pour.
Pour the egg mixture into the baking dish.
- Bake.
Bake uncovered about 45 minutes or until golden brown and center is set.
- Serve.
Serve with sour cream, salsa, and/or guacamole.
Chilies Rellenos Bake: FAQs
I encourage it! This is a great idea for meal-prepping so your mornings can be as fuss-free as possible! I like to make this, cut it into serving slices, and place the slices in individual containers. Be sure to use them up with 3-4 days.
Yes! Make sure it is wrapped tightly before freezing and use it within 2 months. Thaw it overnight in the fridge. To reheat, zap it in the microwave until it is heated through.
If you are meat-eaters, feel free to add some cooked and crumbled ground beef or chorizo.
This recipe is a family-favorite … how did you and your family like this recipe? Did you make it as the recipe stated or did you change things up? Please leave a comment below and let me know how things went! If you have any questions, leave those in the comments, too – I’ll try my best to help!
Other recipes you may enjoy
Chilies Rellenos Bake
Equipment
Ingredients
For the casserole
- 8 large eggs
- 1 cup sour cream
- ¼ teaspoon salt
- 2 drops red pepper sauce such as Tabasco, or to taste
- 2 cups shredded Monterey Jack cheese 8 oz.
- 2 cups shredded Cheddar cheese 8 oz.
- 2 cans chopped green chilies, undrained 4 oz. each
For serving
- Sour cream salsa, guacamole
Instructions
- Heat oven to 350° F. Lightly spray a 13x9x2-inch baking dish with cooking spray and set it aside.
- Beat eggs, sour cream, salt, and pepper sauce in a large bowl with a wire whisk.
- Stir in both cheeses and chilies.
- Pour the egg mixture into the baking dish.
- Bake uncovered about 45 minutes or until golden brown and center is set.
- Serve with sour cream, salsa, and/or guacamole.
Notes
- If you would like, you can add cooked and crumbled beef or chorizo to this casserole.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on May 4, 2012. Updated on September 21, 2020.
Oh my goodness, this looks and sounds delicious! I'm with you on the whole process being intimidating to make the traditional ones, but this I will definitely try. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.
Michelle
Thanks for stopping by Michelle! This is super easy compared to "real" Chilies Rellenos! Now that I have a lot more experience in the kitchen, the real dish may not be as intimidating 😉 Looking forward to your party this coming week!
I love chile rellenos. There are no good Mexican restaurants where I live so I'm in withdrawal. I might have to try this out. I'd love it if you stopped by my link party. http://acraftycook.blogspot.com/2012/05/1-month-of-fun-may-link-party.html
Thanks for stopping by Erin! I linked up at your party … Thanks for the invite 🙂
This looks good and I love how easy it is to make! Thanks for sharing at Showcase Your Talent Thursday!
This looks mighty delicious!! We're so glad you joined us for "Strut Your Stuff Saturday." Thanks and come back soon!! -The Sisters
We are going to love your Chilies Rellenos,this is a great recipe! Hope you have had a wonderful week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Will have to try this…ty
This looks good! I have made an egg bake casserole that has diced chilis and chipotle peppers in it. It's good!
Julie
Rellenos on the Fly! Love it!
I love green chili's, I have to try this recipe.
I tried this recipe for the first time tonight. It was awesome and loved by all (including my egg-ambivalent son). I added a bit of flavored ground beef and served it with fresh tortillas, chips and salsa. Thanks for such an easy recipe! I'm blogging about my results for my Spring Cleaning Recipe Challenge.
Oh yum! Printing it now. pinning next.
Thanks, Jamie.
Sheila
If I want to make half of recipe does the cook time change? If so what does it change to?
Just made this. It is GOOD. And EASY! I had freshly shredded Monterey Jack leftover from dinner the other night, so I put that in. I think freshly shredded cheese always makes recipes better. This is going in the recipe stash 100%.