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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!
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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.
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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!
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Chilies Rellenos Bake
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on May 4, 2012. Updated on September 21, 2020.
I am making my second batch because we loved it!
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%.
If I want to make half of recipe does the cook time change? If so what does it change to?
Oh yum! Printing it now. pinning next.
Thanks, Jamie.
Sheila