Wednesdays Unplugged – Chili Rellenos Casserole



"There is no man (or woman) living that cannot do more than he thinks he can." ~ Henry Ford


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!

We have had a mix of things going on as I get back into my regular schedule, whatever that is… at least I can finally again think about more than simply the bare minimum of what MUST be done each day! Our grandson had his last regular season game this week, now he goes into tournament season. Celebrated a special BC birthday… she can't really be 85! John asked me to take a picture of the 'light at the end of the tunnel' sign so thought I should share… I think it's flashing back on!


I confess that although I have seen chili rellenos on the menu for years I have never eaten them. When I saw this simple recipe from I thought it was time to try. I have no idea if this is even close to authentic, but it was good served with Mexican rice and a salad… also made good leftovers. I turned off the the oven and put it back in the oven for a few minutes after adding the final cheese topping to melt the cheese.


  • Two 7-ounce cans whole green chile peppers, drained Chili rellenos
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces Longhorn or Cheddar cheese, shredded
  • 2 eggs, beaten
  • One 5-ounce can evaporated milk
  • 1 tablespoons flour
  • 1/2 cup milk
  • One 8-ounce can tomato sauce

Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.

Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chiles. In a bowl, mix together the eggs, milk and flour and pour over the top of the chiles

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining cheeses and serve.

Sharlene Hensrud, RE/MAX Results –Minneapolis Realtor Who Cooks


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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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Sharon and John Hensrud

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