If you love the bold flavors of traditional chile rellenos but don’t have the time to roast and stuff individual peppers, this Chile Relleno Casserole is the perfect solution. Packed with roasted green chiles, melty cheese, and a fluffy egg batter, this dish captures all the flavor of the original with a lot less work.
Whether you’re serving breakfast, brunch, or a spicy twist on dinner, this casserole is always a hit. It’s budget-friendly, low-carb, and easy to customize — plus, it can be made ahead and reheated beautifully.
Why You’ll Love This Chile Relleno Casserole
No Frying Needed – Skip the mess and calories of frying.
Ready in Under an Hour – From prep to plate, you’ll have this dish on the table quickly.
Great for Meal Prep – Make it ahead for quick breakfasts or lunches all week long.
Vegetarian-Friendly – No meat, just delicious cheesy chile goodness.
Ingredients
Here’s everything you’ll need:
2 cans (7 oz each) whole green chiles, drained and split open
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
5 large eggs
1 ½ cups milk (whole or 2% for creaminess)
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
Optional: salsa, hot sauce, or sour cream for serving
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer the Chiles and Cheese
Lay half of the green chiles flat in the bottom of the dish. Sprinkle with half of the Monterey Jack and cheddar cheese. Repeat with the remaining chiles and cheese.
3. Make the Egg Batter
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and garlic powder until smooth. Pour this mixture evenly over the chiles and cheese layers.
4. Bake
Place the casserole in the oven and bake for 35–40 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out clean.
5. Cool and Serve
Let the casserole cool for 5–10 minutes before slicing. Serve with your favorite toppings like sour cream, salsa, or avocado.
Variations and Tips
Add Meat: Want to bulk it up? Add cooked ground beef or chorizo between the chile layers.
Spicier Version: Use hot Hatch chiles or add chopped jalapeños for extra heat.
Make It Gluten-Free: Substitute the flour with a gluten-free blend or almond flour (adjust baking time slightly if needed).
Cheese Swap: Try pepper jack or a Mexican blend cheese for variety.
Serving Suggestions
Pair this chile relleno casserole with:
Mexican rice or cilantro lime rice
Refried beans or black beans
A fresh green salad or fruit salad
Cornbread or flour tortillas
This dish is also perfect for brunch alongside mimosas or iced coffee.
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Frequently Asked Questions (FAQ)
Can I use fresh chiles instead of canned?
Absolutely! If you have time, roast and peel fresh poblano or Anaheim chiles for an authentic touch. Slice them open and remove the seeds before layering.
Is chile relleno casserole spicy?
Not necessarily. Canned green chiles are usually mild, but you can adjust the spice level with hotter chiles or by adding hot sauce.
Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate overnight. Bake it the next day for an easy meal.
Can I freeze chile relleno casserole?
Yes. Once baked and cooled, slice into portions, wrap tightly, and freeze. Reheat in the oven or microwave.
How long will leftovers last in the fridge?
Stored in an airtight container, leftovers will last up to 4 days. It reheats very well in the microwave or oven.
Final Thoughts
This Chile Relleno Casserole is an easy, crowd-pleasing dish that delivers all the flavors of traditional chile rellenos with none of the fuss. It’s perfect for weeknight dinners, brunch buffets, or weekend meal prep.
If you’re craving a satisfying, cheesy, spicy meal that’s easy to make and even easier to love, give this casserole a try — it just might become your new favorite comfort food!