Chili Relleno Casserole

This easy casserole recipe has all of the flavors of traditional Mexican chile rellenos, but skips the breading and frying. It's healthy, low carb, keto, and vegetarian.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 340 kcal



  1. Preheat the oven to 350 F. Prepare a greased 8x8 inch baking dish.
  2. Drain the chile and olive cans. Slice each chile open lengthwise, and pat dry with paper towels.

  3. Lay half of the chiles along the bottom of the baking dish. Distribute half of each cheese on top.
  4. In a bowl, beat eggs and enchilada sauce until well-mixed. Evenly pour about half of the sauce over the cheese in the baking dish.
  5. Lay remaining chiles on top of the sauce. Distribute remaing cheese. Scatter the olives on top. Evenly pour remaining sauce on top.

  6. Bake uncovered at 350 F until the surface is set and the casserole is cooked through, about 40 minutes. Let it rest for 10 minutes before slicing.

Nutrition Info

This recipe yields 6 g net carbs per serving (quarter of an 8x8-inch casserole or 1/4 of the recipe).

Nutrition Facts Per Serving
Calories 340  
Total Fat 24g 37%
   Saturated Fat 11g 56%
   Trans Fat 0g  
Cholesterol 200mg 67%
Sodium 1140mg 48%
Total Carb 8g 3%
   Dietary Fiber 2g 8%
   Sugars 1.5g  
Protein 19g  
Vitamin A 16% · Vitamin C 20% · Calcium 43% · Iron 2%