Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Saturday, January 8, 2011

Chile Relleno Casserole

It's no secret that we are lovers of Mexican food around here. Being from California and Arizona, we were exposed to some of the best. It's one thing we DEARLY miss here in the south. The south is known for all kinds of things...but Mexican food is NOT one of them. And one of IT Guy's most favorite things to eat is a GOOD chile relleno. And I can make a mean one, no doubt. But they are a tad time consuming. So when I ran across this recipe for chile relleno casserole, I KNEW it was for me! If you're a fan of green chilies, then try this! It has NO meat in it, which is traditional for chile rellenos...but it's so filling that it really doesn't matter.

Chile Relleno Casserole

2 7-ounce cans WHOLE green chilies, split and any seeds removed
5 cups grated Monterey Jack cheese – divided use
4 large eggs
2 cups milk
3 tablespoons flour
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 16-ounce can enchilada sauce

Preheat oven to 325 degrees

Spray a 9x13 pan with baking spray and line chilies on the bottom of the pan. Sprinkle 4 cups of cheese evenly over the chilies and set aside.

In a medium mixing bowl, beat the eggs, milk, flour, salt and pepper. Pour over chili/cheese mixture.

Bake for 45 minutes. Remove from the oven and pour enchilada sauce over the top and bake for an additional 15 minutes. Remove from oven and sprinkle with remaining 1 cup of cheese. Return to the oven until cheese melts, just 1 or 2 minutes.

Allow casserole to set for at least 5 minutes before serving.

Here's whatcha need. I used FRESH green chilies that my wonderful MIL shipped to me! Thanks, mom! Hatch Green Chilies are a GREAT second choice if you don't have access to fresh.

Lay 'em out!

Sprinkle the cheese over the chilies.

Whip up the eggs, milk, flour, salt and pepper.

Pour that over the cheese
and bake for 45 minutes.

Then pour the enchilada sauce
over the baked mixture.

Then sprinkle some more cheese
over that and bake until the cheese melts.

Copyright © 2011 Simple Fare, Fairly Simple. All rights reserved.


  1. We have a lot of Mexican restaurants here- one that is also Peruvian, which we really like.
    I'm going to try this recipe! I love your logo! Very appealing.

  2. You are so lucky to get Hatch chilies! envious.I made this casserole with 4-4 oz. cans whole chilies, 16 oz. Fire Roasted Red enchilada Sauce, and only 4 cups of cheese divided. Very good and cheesy, and gooey. Yep, it sure needed to have a HOTTER type of chile. Will make this again. Good for a meatless Monday. Thanks for the recipe.