Chile Relleno (Green Chile), Chicken and Cheese Casserole. 

I saw the original recipe just a few days ago on Facebook.  I wanted to add my own touches (like green bell pepper, for flavor without heat) and make it more substantial so that it would be more of a meal… chicken, that worked. Here I give you what some might call… A Lazy Chile Relleno (and Chicken) Casserole. Pair it with a salad and walla, a super delish meal can be had! 

Layer 1. 

Heavy cream and egg mix. 

Ready to layer with the mix.

Time to bake 

Looking forward to cutting into this! 


1 cup cooked, chopped up, chicken mixed with a 1/3 cup of verde (green chile) sauce of your liking. 

3 Anaheim or pasilla chiles, roasted, skinned and seeded. (you can use 1 can of whole green chiles if you like)

2 roasted bell peppers, skinned and seeded 

Here’s a how-to for you… ( Chile Charring 101  – Gina’s Joys

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey jack cheese

1 cup heavy cream 

4 eggs

2 tsp baking powder

1 tsp of salt

1/8 tsp. garlic powder 

Preheat oven to 350 degrees.

In a 8 x 8 casserole dish, place a layer of green chiles. Add chicken on top of chiles.Top with shredded cheese. Add another layer. 

In a bowl beat eggs, heavy cream , salt, garlic powder and baking powder . Pour on top chili layers. Bake at 350 for 45-60 minutes or until done. Test with a toothpick, stick the toothpick in the center if it comes out clean, it’s done. 

Let rest 5/10 minutes before cutting. 

And walla! Super yummy, light in texture with tons of good flavor. 

Enjoy. g. 

ps. this casserole is simply delish as a leftover meal as well. 

4 thoughts on “Chile Relleno (Green Chile), Chicken and Cheese Casserole. 

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