Chicken Chiles Rellenos Recipe

This Chicken Chiles Rellenos Recipe is the easiest Mexican Casserole dish ever!


Another one of those got to try meals with leftovers, this is a definite make again.


Love the flavors and comfort food. Great even reheated. A keeper for sure for all you Mexican food lovers.

Easy Casserole Dish

Struggle no more about what to serve your guests at your next Mexican Themed Fiesta party!


This easy Chicken Chili Relleno recipe is perfect for your American Mexican guests who love a change of pace!


It can be made in advance and even better since it's baked and you are free to do something else while baking!


Creamy delicious casserole and done in no time with basic ingredients.


You will love this lighter version and is baked.

Chicken Chiles Rellenos Recipe

1 pound leftover rotisserie chicken


3 cloves garlic

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1 16 oz can refried beans (I used fat-free)

2 cups or more of blended cheddar cheeses

1 or 2 cans of green chilies

1 teaspoon oregano

1/4 teaspoon salt

pepper to taste

optional: cayenne pepper

1 cup canned corn



Topping (this is top crust)

1 1/2 cups milk or half and half

1/3 cup flour

1/4 teaspoon salt and pepper

2 tablespoons hot sauce

4 large eggs



Beat eggs, hot sauce and gradually add the flour and salt, pepper ( I like a little cayenne pepper also. Set aside



In a bowl add in all the spices, garlic and chicken folding the beans in last.



In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the chicken of the top, corn and add the rest of the shredded cheese.



Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350 degrees till browned on top around 35 minutes. Let sit before cutting.