Chiles Rellenos Casserole

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

My Mom used to make this and this might be the first thing I bake when I get my new oven. This is a recipe from a local cook book "Best Little Cookbook in Texas". I always loved it when she made this.

Ingredients Nutrition


  1. Brown beef and onion in a skillet; drain fat.
  2. Sprinkle meat with salt and pepper.
  3. Place half the chilies in a greased 1 1/2 quart glass oven-proof casserole dish.
  4. Sprinkle with cheese and top with meat mixture.
  5. Arrange remaining chilies over meat.
  6. Combine milk, flour, salt, pepper, eggs and pepper sauce.
  7. Beat until smooth.
  8. Pour over meat-chili mixture.
  9. Bake uncovered at 350 F for 45 minutes, or until knife inserted in middle comes out clean.
  10. Let cool 5 minutes before cutting into squares.
Most Helpful

I've been using this recipe for quite awhile now. My boyfriend wants it every week. I have started adding a bit more green chilies, but otherwise, it is perfect as is.

shelby127 April 03, 2009

I remade this again, only this time I made a couple changes. I used fresh anaheim chiles (and threw in 2 pasilla chiles for some heat) since these chiles are often used for chile rellenos anyway. I also used buttermilk, seasoned salt, and the mexican blend of 4 cheeses available in a packet pre-grated. I also threw in half a packet of taco seasoning to the beef after browning and draining it, which I thought added some nice flavor. As before, thanks again!

hippeastrum December 15, 2005

Quick, easy, deliciousness! I've made this several times now and there has never been a bite leftover. It's great as written, but amenable to variation. I've also made it with leftover chili instead of the meat/onion mixture. It's also good with corn or hominy added. We like it served with sour cream and salsa.

Cinnamon Turtle May 03, 2011