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!!:)
crumbsinmymustachio 
My husband would love this recipe!! I’ve never made Chili Rellano before, but it sounds delicious! Thanks for linking up to Simple Supper Tuesday, Amy!
Thanks for hosting Cindy!! It’s supper yummy and easy!!:)
MMMMMM Yum!! I am making this soon!! Nettie
Thanks Nettie!! Hope you love it as much as we did?!?:)
can this be frozen????
I have roasted the chile’s and frozen them but never the whole dish. I am not to sure how the eggs and evaporated milk would do being frozen and then defrosted. 🙂
OK- This looks Amazing! Like- holy WOW!
Thanks Jen!!:)
What size can of evaporated milk??
I’m so sorry I didn’t say!!:) A 12 ounce can!!:)
Thanks so much! Can’t wait to try it!
You are so welcome!! Enjoy!!:)
So it says that the chicken is cooked. So then you cook it again in the crockpot? It seems like it should be uncooked before putting it in the crockpot, but just want to make sure. Thanks.
I used the crockpot to cook my chicken before I put it in the chile Rellano.
Amazing! Everyone loved it!
can’t wait to try this recipe!
Thanks Kathy!! Enjoy!:)
This is exactly why America is the fattest nation. Why would anyone do this to their body?!?
Here’s the thing, No one is forcing you to make it or eat it!!! There is absolutely no reason to leave a nasty comment. Treat other as you wish to be treated!
I totally agree with you. Snarky comments are not needed.
This does not seem that fattening to me. I am not overweight but I enjoy meals like this quite often. I just don’t eat a lot of it. It looks delish.
Thanks!! Enjoy!!:)
Why can’t people remember the golden rule, “If you can’t say anything nice don’t say anything at all”… This recipe sounds yummy and a keeper… 🙂
Thank you so much for sharing…
Thanks Sally!! I have thick skin but sometimes I wonder why stop by and be so rude!! Lol;)
boo to you , why would you even look at this if you weren’t interested.
Lol!! I agree Tanya!:)
I was thinking it would be good as a side dish to a salad and rice.
I aways serve it as a main with beans and rice on the side. It is really filling but it would work as a side also. Can’t go wrong with rice and a salad. Enjoy!!:)
Awbrey probably needs an enema… just full of nothing but crap!
You must be a fellow cheese lover!! 😉
What size can of whole Chile’s? Also can this be assembled several hours before baking?
I have only used fresh so you will need 2 of the larger size cans (sorry I’m not sure the exact ounce size)that yield 6-8 large peppers enough to give you 2 layers of peppers. It should be fine to prepare a few hours before and store in the fridge it just might change the baking time you might have to add a little time on. Hope that helps!! Have a great Sunday!
Everything in moderation… That’s why we diet and exercise, so we can enjoy yummy delicious dishes like this occasionally. I like this b/c you can modify to fit dietary needs; for instance using lower fat cheese and arrow root as thickening agent. No negative Nellys allowed! All you can control is YOU. Please don’t criticize others b/c it won’t do any good anyway unless you are in a position to influence then personally.
Thanks Jamie!! Have a wonderful day!!:)
Awbrey why would you stoop to such a low level of intelligence to make such a bad comment. What an American! Not your parents proudest moment.
NO Awbry James, the reason America is the fattest nation is they sit on their keesters on the couch surfing the internet, playing video games or watching Television. This actually isn’t a fattening dish if you replace the cheese with a low fat variety, it is not fried, evaporated is SKIM milk, eggs are healthy and chile peppers are not fattening. And I made it just that way I described and it is fabulous and LESS calories per the entire pan than that of ONE Big Mac, fries and a coke at McDonalds!
Thank you so much!! 🙂 I can not please everyone nor do I claim that everything I make is waist band friendly. LOL 🙂 I could have jusr erased the comment but good or bad comments I am happy with me. Don’t get me wrong I love hearing the good.
Are you Serious Awbrey? Have you ever heard of walking by a post? No one is holding a gun to your head telling you to make this recipe and eat the Whole d@m thing!! And what people choose to do with Their body is NONE OF YOUR BEES WAX!! I’m getting my Hatch Chilies next week, I will be making this that night! Ha, I might eat the Whole thing too!
Enjoy Patty!!:)
Awesome comment Amy!!! I hate it when people want to force their ideas of the way to eat on others!
Thank You Samantha!!:) I understand I can’t please everyone but it doesn’t give anyone the right to be rude.:)
I just shared this recipe on my blog… I can’t wait to make it!!!
Thank you so much for sharing> I hope you enjoy it as much as we do! love-Crumbs in my Mustachio
Made this tonight for dinner. . It’s in the oven now.. can’t wait..
I hope you enjoy it as much as we do!! 🙂
Excellent dish. I’ve made it a few times. Occasionally i will add in some sliced black olives. Love your site
Thanks Carol!!:)
Sounds yummy. ( relleno ) is how it’s spelled, though.
It is very yummy !!
Thanks Jeff! 🙂
This dish is baking in my oven right and it looks so yummy. Thank you for sharing
Thank you Angela!! I hope you enjoy it as much as we do!!
Mine is in the oven now too- surprising my husband with this tonight! Thanks for posting…
Enjoy!!:)
holy cheesy goodness!!! mouth is watering!!! yum yum yum.
Lol!! Never can have too much cheesy goodness!:)
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!!
Thanks!! I hope you enjoy it as much as we do!!:)
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!
Thanks Penny!! Praying for a quick recovery for your daughter!! 🙂
I finally got to make it…it was SOOOOOOO delisious! Thanks for the recipe.
So glad you enjoyed it!! Thank you so much!!:)
Reblogged this on My Atkins Journey and commented:
Use heavy cream and no flour and this would be awesomely lower carb!
Thank you so much for rebloging properly!! I appreciate it. This has been my most taken recipe without proper sourcing. Thank you!!:) happy holidays
~Amy aka Crumbs in my Mustachio
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!
Sharon I am not sure how that would work. I have only and always used the evaporated milk. Sorry!
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! 😀 I’ll be making this tomorrow.
These look delicious. Has anyone tried a gluten free version using a different flour?
If you try it with different please tells us how it worked. 🙂 Thanks!!:)
Arrow root works wonderfully as a thickening agent instead of flour… But portion of arrow root is smaller ratio, so research conversion before preparation.
Thanks for the tip Jamie!!:)
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.
You could roast the chile’s ahead and freeze but I do not think the evaporated milk and eggs would do well freezing or defrosting.
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!
Thank you for the tips, and I must let you in a secret the spelling mistakes were done on purpose. 😉
PS you were looking for spelling police not grammar!!:)
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.
Thank you so much!! I would drive myself crazy trying to please everyone so as long as I am happy and I can bring a smile to one persons face good enough for me!!:)
Do you bake this covered or uncovered??
Do you bake this dish covered or uncovered?
Uncovered. 🙂
Im making this now and im confused as to what to do witgthe evaporated milk and the eggs?
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. 😦
Cassandra how did it turn out?? I just use the salsa verde to cook me chicken in so it is not dry since I do cook it in my crockpot. 🙂
Great dish for those on a low carb diet too! 🙂 Can use heavy cream instead of evaporated milk.
Thanks!!:)
And it can be easily gluten free by substituting rice or potato flour for the wheat flour. Easy peasy! Thanks for sharing recipes we can all enjoy!
Thanks Lola!! I am enjoying all the tips on changing it to fit dietary needs!! 😉
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!!
Thank you so much Deanna! I am so glad you enjoyed it! 🙂
If you use the canned chiles what size can would you use??
I would use a large can while I believe is 28 ounces. Buy the can of whole chiles and slice them. Hope that helps Travis!:)
So two 28 oz cans?
Yes the larger cans I forgot the ounces since I usually use fresh!!:)
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
Thank you so much! I am so glad you enjoyed it. Feel free to browse my blog for more recipes!
~Amy
This is a great recipe for Adkins dieter, or low carb diets…
Enjoy Suzanne!!:)
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!!!
I am so glad you enjoy it!!
Could you make the whole thing in a crockpot?
Hi Deeann,
I have never tried making the whole thing in the crockpot, sorry. I like to bake mine because I like the cheese to brown a little.
I used a roasted chicken from the deli, and an 11-oz. can of jalapeños (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.
So glad you enjoyed it minus the salty!!;) Thank you so much for your kind words~Amy
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
Thank you so much Patty for your kind words!! I am so glad that you enjoyed it!!:)
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?
Hi Tracy!! I have added a picture of a sliced piece to the bottom of the original post just now. I hope that helps.:)
Thank you for sharing your recipes. This one looks wonderful!!
I need this plate of food in my life. Can we please be neighbors?!
Only if you move because I’m not!! Lol
I will!
Pingback: 24 Best Comforting Casseroles!
Pingback: 17 Savor the Flavor Recipes for Cinco De Mayo!
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
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!
Thanks!! Enjoy!!:)
Can you share with us more specifics about the cheese? How many ounces is “a block of cheese”? I’ve seen cheese in 16 and 32 oz blocks. Thanks. Looks delish.
Hi Cindy
It’s a 1 pound (lb) block of cheddar
1/4 pound (lb) block of jack
And a 1/4 pound (lb) block of pepper jack just on my original recipe it says but this recipe has been stolen and retyped so many times I’m not sure what version you have. Lol