Easy Homemade Chili Relleno Casserole

This chili relleno casserole is really full of flavor! I have been making this dish since I came up with it in the 6th grade. It was a tough time when my dad was in the hospital and my mom was there with him taking care of him.  I was trying to make meals interesting and different and came up with this one.
 


It is a really quick way to make dinner and can be easily warmed up for leftovers and even eaten at breakfast. Chili Relleno is not normally served in casserole form when you order it out but this is a really great way to enjoy that taste and cut down on some of the work.

 

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I would use the diced chilies if you have little ones that are not used to eating chilies. These are not spicy but you could use hot ones if that is what you like. I used a mild salsa then but now use a warmer one. Try this dish out and make it your own. Let me know what you think of it!

Making Chili Relleno Casserole


What You’ll Need To Make Chili Relleno Casserole

 

Chili Relleno Casserole Recipe 

Ingredients:

12 Eggs

1/2 Cup Whole Milk

1 Large Can Ortega Chilies

1lb of Shredded Cheese

24oz of Cottage Cheese

16 oz Salsa

1/2 Teaspoon Salt

Pepper Optional

1/2 Teaspoon Garlic 

 

Directions:

Crack your 12 eggs into a bowl, and add the milk, salt, and pepper. Scramble until mixed well and pour into a greased 8×11- 5×2 casserole dish.

Put into your preheated oven and bake until the eggs are firm.

Remove from the oven and put your cottage cheese on top of the eggs followed by your chilies. You can dice the chilies or leave them whole.

Pour the salsa over the top of your eggs.

Cover the whole thing in cheese. 

Bake for 25-30 minutes or until warm throughout and cheese is melted. 

This can be served topped with sour cream, guacamole, crushed tortilla chips too. We can’t wait to see what you think!

 

Print This Chili Relleno Casserole Recipe

Easy Homemade Chili Relleno Casserole

Easy Homemade Chili Relleno Casserole

Ingredients

  • 12 Eggs
  • 1/2 Cup Whole Milk
  • 1 Large Can Ortega Chilies
  • 1lb of Shredded Cheese
  • 24oz of Cottage Cheese
  • 16 oz Salsa
  • 1/2 Teaspoon Salt
  • Pepper Optional
  • 1/2 Teaspoon Garlic

Instructions

    Crack your 12 eggs into a bowl, and add the milk, salt, and pepper. Scramble until mixed well and pour into a greased 8x11- 5x2 casserole dish.

    Put into your preheated oven and bake until the eggs are firm.

    Remove from the oven and put your cottage cheese on top of the eggs followed by your chilies. You can dice the chilies or leave them whole.

    Pour the salsa over the top of your eggs.

    Cover the whole thing in cheese. 

    Bake for 25-30 minutes or until warm throughout and cheese is melted. 

    This can be served topped with sour cream, guacamole, crushed tortilla chips too. We can't wait to see what you think!

 

Before you go, check these out!

 

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