Why You’ll Love This Recipe

This Easy Chile Relleno Casserole delivers all the flavor of traditional chile rellenos without the fuss of roasting and stuffing individual peppers. It’s a layered, cheesy, and mildly spicy dish perfect for breakfast, brunch, or dinner. With simple ingredients and quick assembly, it’s a comfort food classic you’ll turn to again and again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole green chiles (canned or roasted fresh)eggsmilkall-purpose flourbaking powdermonterey jack cheesecheddar cheesegarlic powderonion powdersaltpepper

directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Lay half of the green chiles in a single layer on the bottom of the baking dish.

Sprinkle half of the shredded cheeses over the chiles.

Add the remaining chiles on top, followed by the rest of the cheese.

In a large mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.

Pour the egg mixture evenly over the layered chiles and cheese.

Bake for 40-45 minutes, or until the top is golden and a knife inserted into the center comes out clean.

Let the casserole cool for about 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 10 minutesBaking time: 40-45 minutesCooling time: 10 minutesTotal time: 60-65 minutes

Variations

Add cooked ground beef or sausage for a meatier version.

Use pepper jack cheese for extra heat.

Stir in diced tomatoes or green onions for added texture and flavor.

Top with salsa, sour cream, or avocado before serving.

Make it low-carb by omitting the flour and baking powder for a crustless version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F until warmed through.You can also freeze the casserole for up to 2 months—thaw in the fridge overnight and reheat before serving.

FAQs

Can I use fresh chiles instead of canned?

Yes, just roast, peel, and deseed them before using.

Is this dish spicy?

It has a mild heat, but you can increase the spice by using spicier chiles or adding hot sauce.

Can I make this casserole ahead of time?

Absolutely—assemble it the night before, refrigerate, and bake the next day.

Can I use a different type of cheese?

Yes, any melting cheese like mozzarella, colby jack, or queso fresco works well.

Is this gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.

Can I add more vegetables?

Yes, sautéed mushrooms, spinach, or zucchini are great additions.

Do I need to drain the canned chiles?

Yes, drain and pat them dry to avoid extra moisture in the casserole.

Can I make it dairy-free?

Use plant-based milk and dairy-free cheese alternatives if needed.

How do I know when it’s done?

The center should be set and a knife inserted should come out clean.

Can I double the recipe?

Yes, just use a larger baking dish or two pans and increase baking time slightly.

Conclusion

Easy Chile Relleno Casserole is a fuss-free way to enjoy a classic Mexican-inspired dish with minimal effort and maximum flavor. Whether you’re feeding a family or prepping for the week, this cheesy, eggy casserole is sure to satisfy. Give it a try—you’ll love how simple and delicious it is!