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Easy Hatch Green Chile Relleno Casserole

This Hatch Chile Relleno Recipe makes Baked Chile Rellenos with two different kinds of cheeses.   We use canned chiles which makes it one Easy Green Chili Relleno Casserole to make for the perfect side dish or a meatless main dish.
 
 

Hatch Green Chile Recipes, ,hatch chile relleno recipe

 
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I found this Green Chile Relleno Casserole Recipes in a local newspaper more than 30 years ago and my family still loves it.
It is requested, “please make that chile cheesy thingy”  at every family reunion and if fact, I make two pans and it’s the first dish to empty (may go to three next reunion??).
 
Tip-Also one important tip when making this is to be sure and whip the egg whites well, that makes a great consistency when you gently fold in the remaining ingredients
 
Green Chile Relleno Casserole, Baked Chile Rellenos
 
 
  This green chile relleno casserole is so simple and it has an awesome flavor.   But of course, how can you go wrong with loads of cheese and yummy hatch green chiles.

 

Other Hatch Green Chile Recipes:

 

Click HERE to save this Hatch Chile Relleno recipe to Pinterest

 
 
 
Print Recipe
5 from 24 votes

Hatch Green Chile Relleno Casserole

Green chiles layered between two different kinds of cheese and topped with an easy Chile Relleno casserole.
Prep Time15 mins
Cook Time1 hr 10 mins
Resting Time10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Chile Relleno Casserole, Green Chile Casserole, Hatch Green Chile Recipes
Servings: 6
Calories: 687kcal
Author: Evelyn

Ingredients

Instructions

  • Seed chiles and lay 1/2 in the bottom of buttered 9 X 11-inch baking dish, sprinkle grated cheddar cheese on top of chilies
  • Layer remaining chilies and sprinkle grated Jack cheese on top
  • Separate egg whites with an egg separator then beat remaining ingredients except for the egg whites together.
  • Beat egg whites in a separate bowl or use this handy whip cream maker and beat until stiff then gently fold into wet ingredients.
  • Gently pour over top of Chile Relleno Casserole
  • Bake at 350 degrees for 1 hour, covered, uncover and bake 5-10 minutes longer to brown.  Let rest 10 minutes

Nutrition

Calories: 687kcal | Carbohydrates: 8g | Protein: 44g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 264mg | Sodium: 952mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1629IU | Calcium: 1217mg | Iron: 2mg


 

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Recipe Rating




Kathy

Saturday 13th of June 2020

Hi Evelyn, could you clarify if the egg yolks are used when beating the remaining ingredients or do you discard

Evelyn

Saturday 13th of June 2020

The egg yolks are used in the batter with the milk and the flour just prior to beating and adding the egg whites. The egg whites create a fluffy consistency after it is added to the batter last. I do need to update and make this more clear. Thanks for letting me know.

Cynthia

Thursday 7th of May 2020

This looks great! I will be making it, but have a couple of questions. The description mentions an easy chile rellano sauce, but I don't see ingredients or instructions for that, am I just overlooking it? Also, do you use the egg yolks in this, or just the egg whites?

Thank you so much!!

Evelyn

Thursday 7th of May 2020

I don't believe I mentioned chile rellano sauce only Chile Relleno Casserole. There is no sauce, the chiles provide all the chile flavor that you need. Pinky Promise

Sarah

Wednesday 2nd of January 2013

That was so good! Now this is the only way we will make Chile Rellenos.

Jessica

Tuesday 1st of January 2013

Sooo yummy!

Kelly

Saturday 17th of November 2012

This was AMAZING! Chili rellenos are my favorite and being able to replicate that taste so easily is right up my alley!