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Chili Relleno Casserole Recipe in the Slow Cooker

Now, this recipe isn't exactly like my favorite Mexican restaurant's taste, but it's close...and close enough to make me happy.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course, Slow Cooker
Cuisine: Mexican
Keyword: Chili Relleno Casserole Recipe in the Slow Cooker
Servings: 6
Calories: 407kcal
Author: Sarah Robinson



  • Grease the inside of the slow cooker with butter.
  • Cut green chilies into strips
  • Layer chilies and cheeses in slow cooker
  • Pour can of tomatoes over the top.
  • Mix together eggs, flour and milk in a bowl and pour over the top of everything.
  • Cook on low for 5-6 hours or on high for 2-3 hours.

Freezer to Slow Cooker Instructions

  •  Use Quart Sized bags and put the different kinds of cheeses in 2 separate bags.
  • Next, mix together the eggs, flour and milk and pour into another quart sized freezer bag.
  • Label all bags with “Chile Rellenos Casserole” and staple together the tops so they don’t get separated.
  • Lay flat to freeze.
  • On cooking day, make sure all ingredients are thawed before beginning assembly.
  • Follow assembly & cooking instructions above.


Calories: 407kcal | Carbohydrates: 12g | Protein: 24g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 189mg | Sodium: 843mg | Potassium: 290mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 12mg | Calcium: 627mg | Iron: 2mg