Chile Cheese Casserole

Adjust the spiciness of this dish to your liking by using mild or hot chiles. And by all means, use canned green chiles if you don’t have fresh!


  • 1 block cream cheese
  • 1 block monterey jack cheese
  • 1 block cheddar cheese
  • 1020 Fresh, roasted New Mexican green chiles (amount depends on how many layers you want) or 4 lg. cans whole green chiles (for 8x8 dish), drained and split open to lay flat.


  1. Slice cream cheese, monterey jack cheese and cheddar cheese in slices (about 1/8-1/4 inch thick). Don’t use shredded cheese, it doesn’t work as well in this recipe. Layer casserole dish with chiles and cheeses. Repeat as many layers as you want.
  2. Bake 350 degrees until cheese is melted, about 20 minutes. Remove from oven and let sit a bit to set up. Slice like lasagna and serve.