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4.16 from 20 votes

Chili Relleno Casserole


  • 27 ounces green chilies 1 can, whole chilies, preferrably Hatch brand
  • pounds ground beef
  • 1 onion finely chopped
  • 1 pound grated cheese monterey jack or white cheddar (or pick your favorite)
  • 12 corn tortillas
  • 16 ounces refried beans


  • 4 eggs beaten well
  • ¼ cup flour
  • ½ cup evaporated milk small can
  • 2 teaspoons hot sauce
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • 1 teaspoon salt


  • Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
  • In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
  • In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
  • Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
  • Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
  • Layer ½ the green chilies over the strips evenly.
  • Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
  • Pour egg mixture topping over the top.
  • Spread meat and beans over egg mixture.
  • Sprinkle remaining cheese over the top.
  • Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.