If you’ve ever sat down to a plate of golden-fried chiles rellenos and thought, “Whew, this is delicious but a little too much fuss for a weeknight,” then sugar, this Chili Relleno Casserole is your new best friend. It’s got all that melty cheesy magic and roasted pepper flavor, without the deep frying or the fuss. Think of it like the comforting, oven-baked cousin of your favorite stuffed chili relleno recipe, made for busy evenings and hungry bellies.
Ingredients
Roasted green chiles: These are the heart of any chile relleno casserole recipe. You can use canned whole green chiles to keep it simple or roast your own if you’ve got the time. Anaheim or Hatch chiles work beautifully.
Monterey Jack cheese: Shredded or sliced, this melts like a dream and gives that authentic chili relleno flavor. Pepper Jack works too if you like a little kick.
Cheddar cheese: Adds a sharp bite and helps balance the creaminess of the Jack cheese.
Eggs: Whisked with milk and flour, the eggs puff up slightly in the oven, mimicking the fluffy batter on traditional stuffed chiles rellenos.
Milk: Helps create a custardy texture that holds the casserole together.
Flour: A little goes a long way to thicken the egg mixture and give it structure.
Salt and pepper: The classics. Don’t skip them.
Optional toppings: Pico de Gallo, sour cream, avocado slices, or a drizzle of hot sauce all add a little extra joy to each bite.
Step by Step Instructions
Let’s get this casserole party started. Preheat your oven to 375°F and grease an 8×8 or 9×9 inch baking dish. A little butter or spray will do just fine.
Start by layering half your roasted green chiles in the bottom of the dish. Flatten them out a bit with your fingers so they make a nice base.
Sprinkle a generous handful of shredded Monterey Jack and cheddar cheese over the chiles. This is the good stuff, so don’t be shy.
Layer the rest of the green chiles right over the cheese, just like you’re making a sandwich with flavor as the bread.
Now whip up your egg mixture. In a bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth. Pour this slowly and evenly over your casserole so it soaks into all the corners.
Top with the remaining cheese. You want that top to bubble up golden and gorgeous.
Pop it into the oven and bake for about 35 to 40 minutes. It should be puffed, golden, and set in the center. Give it a gentle shake; if it jiggles in the middle, it needs a few more minutes.
Let it rest for 10 minutes before slicing. This helps everything settle and gives you those clean cuts of layered, cheesy joy.
Mistakes to Avoid
Don’t skip draining your green chiles. If you’re using canned, blot them with a paper towel. Too much moisture makes for a soggy chili relleno casserole.
Be careful with salt. The cheeses add saltiness, so taste the egg mix before you go wild with the shaker.
Don’t underbake. The egg base needs time to set. If it’s jiggly in the middle, give it more time or lower the heat slightly.
Use whole green chiles, not chopped. The layers hold better and mimic the look and feel of classic chiles rellenos.
Pro Tips
For that roasted pepper flavor, try charring your own chiles over an open flame or under the broiler. Just toss them in a paper bag to steam after charring, then peel the skins right off. It makes a difference, especially if you’re feeding folks who know good Mexican cooking.
If you like it spicy, add a pinch of cayenne to the egg mixture or swap in some roasted jalapeños alongside the green chiles. Just make sure they’re mild enough for everyone at the table to enjoy.
You can make this ahead and store it in the fridge overnight. Just cover it tightly and bake it fresh the next day, adding 5 to 10 extra minutes to the bake time if it’s coming straight from the fridge.
Leftovers reheat beautifully. A quick zap in the microwave or a warm-up in a low oven will bring it back to life. It also freezes like a dream for up to 2 months.
Serving Suggestions
This casserole is a crowd-pleaser all on its own, but let’s make it a proper Fiesta Mexicana. A scoop of Santa Fe chicken on the side brings some smoky heat. For something sweet and savory, try orange roasted chicken with citrusy notes that pair well with the creamy casserole. Need dinner on autopilot? A side of dump-and-go crockpot teriyaki chicken works surprisingly well next to this dish too.
Top the casserole with fresh pico de gallo or avocado slices. A spoonful of sour cream or a drizzle of crema brings it all together. Don’t forget a squeeze of lime to brighten it up just before serving.
Chili Relleno Casserole
Equipment
- Oven
- Mixing Bowl
- Whisk
- 8×8 or 9×9 inch baking dish
Ingredients
Main Ingredients
- 8 whole roasted green chiles canned or freshly roasted
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
- 4 eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Optional Toppings
- pico de gallo
- sour cream
- avocado slices
- hot sauce
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9 inch baking dish.
- Layer half the roasted green chiles in the dish, flattening them slightly.
- Sprinkle half of the Monterey Jack and cheddar cheese over the chiles.
- Add the remaining green chiles over the cheese, forming a second layer.
- In a bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Pour evenly over the layered chiles and cheese.
- Top with the remaining cheese and bake for 35–40 minutes, or until puffed and golden.
- Let the casserole rest for 10 minutes before slicing and serving with optional toppings.
Notes
Frequently Asked Questions
Why did my chili relleno casserole come out watery?
That’s usually from too much moisture in the green chiles or underbaking the casserole. Drain canned chiles well and pat them dry. Also, let the casserole bake until it’s fully set in the center. Give it a rest before cutting so it firms up nicely.
Can I use poblanos instead of canned green chiles?
You sure can, and it’s delicious. Just roast and peel them first like you would in a traditional stuffed chili relleno recipe. Poblanos bring a little more heat and a deeper, smoky flavor to the dish.
Is this recipe spicy?
Not really. The canned green chiles are very mild. If you want to turn up the heat, sprinkle in some chopped jalapeños or serve with hot sauce. It’s easy to adjust based on what your crowd likes.
Can I double this recipe for a larger group?
Yes, absolutely. Use a 9×13 inch pan and double all the ingredients. It may take 10 to 15 minutes longer to bake, so just keep an eye on the center. It should be set and slightly puffed when it’s done.
Let’s Wrap It Up
This chili relleno casserole is the kind of weeknight magic that makes you feel like a kitchen rock star without breaking a sweat. It pulls all the best parts of Mexican cooking into one warm, cheesy, comforting dish. You’ve got the smoky chiles, the melty cheese, the fluffy eggs, and the ease of a casserole that feeds your family with love and leftovers.
If you’re still craving more of that golden crispy vibe, take a peek at this authentic chile relleno recipe from AllRecipes. It’s perfect for a weekend when you feel like going all out.
But for today? This casserole has your back. It’s quick, crave-worthy, and keeps the spirit of chiles rellenos alive and well in your kitchen.
