Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

A tasty casserole that is great for brunch for a light dinner :)

Ingredients Nutrition


  1. Set oven to 325°F.
  2. Grease a 9 x 13-inch casserole dish.
  3. Split chiles lengthwise, and spread in a single layer in bottom of prepared baking dish.
  4. Combine the cheddar cheese with the Monterey Jack cheese; toss to mix.
  5. Sprinkle half of the mixed cheeses and all of the green onions over the chiles.
  6. In a bowl, beat together the eggs, milk, flour and salt until smooth.
  7. Pour over chiles and cheese.
  8. Bake for 50 minutes, or until done.
  9. Meanwhile, mix salsa with remaining 1-1/2 cups cheese.
  10. Sprinkle over casserole, and return to oven for 10 minutes.
  11. Let stand for 10 minutes before serving.
Most Helpful

After my daughter had a bad restaurant rellenos experience (don't ask), I looked for a casserole recipe that would taste authentic without the frying. Kittencal never lets me down. I added a pinch of cayenne to the eggs and milk, and used the Texas Red Enchilada Sauce (#42094) for the salsa. Voila! (or Velado!) Daughter's faith in Mom and good Mexican food affirmed and restored. ¡estupendo

Montana Ma May 15, 2014

Thanks, Kittencal.
This is my new favorite go-to recipe for brunch or lunch. It is easy, delicious and pretty to serve. I served salsa on the side.
I made this for my Mah Jongg luncheon group and everyone wanted the recipe! I served it with the new Costco 7-Super Foods Salad Mix. (I made it the night before and then just warmed it up for lunch. Easy!)

anne4golf December 08, 2012

This is a keeper! It is so delicious and light! We had it with a salad. I love a good challenge when I'm cooking/baking, but once in a while, I love something easy like this; something for which I have all the ingredients on hand!

1heart4Jesus October 23, 2012