Chicken Chili Rellano Casserole

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Preheat oven to 350 degrees.

1-1/2lbs cooked, cut up chicken. ( I placed my chicken in the crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
6-8 Pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb block of cheddar cheese, shredded
1/4 lb block Monterey jack cheese shredded
1/4 lb block of pepper jack cheese shredded
1 -12 ounce can evaporated milk
4 eggs
2 TBSp flour
2 tsp of salt

In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!
Enjoy!!:)

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113 thoughts on “Chicken Chili Rellano Casserole

  1. I’m headed to buy the stuff for this as we speak. I am going to get a rotisserie chicken to go in it. Thank you for posted it looks amazing!!

  2. Merciful Heavens…that looks devine!!! Can’t make it yet because daughter just had gallbladder surgery and cannot have ANY fat for 2 weeks…it would be cruel to make it & she not get to eat it, lol! Will definitely copy & save the recipe. My mouth is watering just from the picture!

      • This looks amazing. My husband would love this. As one who has to eat lower carb, would I use 12 oz of heavy cream in place of the evaporated milk or could I use almond milk instead? Thanks!

      • For Sharon…I didn’t have a can of evaporated milk so used the same amount of 1/2 & 1/2. It was fantastic. I think the next time I make it, I will mix some chopped onions in with the chicken…

      • Thank you Penny! That’s great to know. I usually always have 1/2 & 1/2 on hand! πŸ˜€ I’ll be making this tomorrow.

  3. Would this work as a make ahead freezer meal? I have a similar recipe with ground beef and Hatch green chiles, but didn’t know how well the evaporated milk and eggs would freeze.

  4. Well… not to be a grammar Nazi but the word she is trying to spell is relleno i think. Also, it literally means “stuffing” or “filling” so if you’re not stuffing the chile then it’s not actually a relleno:). oh, and chile is the vegetable, chili is a dish of red pepper and meat. that being said it’s probably tasty… enjoy!

  5. I think this would be delicious. I make rellanos all the time, this sounds super easy and we love all the extra cheese.

    PS: dont let anyone bring you down with rude comments, keep posting your ideas, I am always looking for new recipe ideas.

    • Lol. Im slow. I now read it and realized you wrote that we should mix it all together. Well I missed the salt and flour. 😦 think it will make a big difference? And I didnt mix the salsa Verde with the chiken…hope its not dry. 😦

  6. OH. MY. GOSH. SO DELISH!!!
    I made this for dinner tonight with a few modifications (I always tweek recipes):
    I used a rotisserie chicken. After de-boning, I simmered the meat (on the stove top) in a small can of green enchilada sauce with some chopped garlic for about 1 1/2 hours. After simmering, I added two cans of chopped green chilies to the chicken meat (instead of using the whole chilies). I also added pink sea salt, Mexican oregano, onion powder, and some cumin to the meat mixture. I layered 1/2 the meat mixture in a 9×13 pan, topped with 1/2 the cheese mixture, then the rest of the meat mixture, then the egg/milk/flour mixture, and topped it off with the rest of the cheese mixture. Baked as directed.
    So good! Thanks for the recipe!!

  7. Tried your chic chile relleno casserole tonight. Found the recipe after someone shared on facebook. It was really good and very easy to make. Looking forward to trying more recipes from your site

  8. Really Good. I am making it for the 2nd time for guests tomorrow night. I cooked my chicken breasts overnight in my slow cooker with cumin, onion, chili verde and shredded it the next day. I put the last layer of cheese on at the end so the cheese was creamy and soft. I served with a green salad and rice. Delish!!!! Thanks for the recipe!!!

  9. I used a roasted chicken from the deli, and an 11-oz. can of jalapeΓ±os (labeled” mild”), that I ran through the food processor (it was surprisingly not too hot). I drizzled the juices from the chicken over the cut up chicken, without thinking about how salty they would be… BIG mistake! Made the dish way too salty. But it was delish. This is a keeper (if made according to the recipe!) I served it with an avocado salad, which was the perfect complement. Thanks for the recipe – my hubby will love it without the extra salt.

  10. Last weekend, I picked up my case of hatch chilies and raced home to make this casserole. FAN FLIPPIN TASTIC!! I have 38, no, 37 lbs of Fresh Roasty toasty Hatch Chilies planted in the freezer!! OH Yeah 😊😊 Thank you crumbsinmymustachio

  11. Hi, I have not found a chili rellenos casserole I like yet because of the egg mixture. After reading the reviews I would love to try yours but do you happen to have a picture of it once cut into?

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  14. love chili rellanos!! think I might add a few corn tortillas in a casserole just to make it a fuller meal., love your recipe. l,m from New Mexico, so know a good thing!! Much as gracias!! dian

  15. I saw that your recipe was a Pin and did a search for the original post. Glad I found you as you are the real genius behind the recipe. I love love love chile relleno. So going to make this. Thanks!

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