Why You’ll Love This Recipe

This Easy Chile Relleno Casserole captures all the bold, cheesy, and comforting flavors of traditional chile rellenos without the need for frying or stuffing. Layered with roasted green chiles, eggs, and melted cheese, it’s a perfect weeknight dinner or brunch dish that’s simple to make, filling, and crowd-pleasing.

ingredients

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

roasted green chileseggsmilkall-purpose flourbaking powdersaltblack peppermonterey jack cheesecheddar cheesecanned diced green chiles (optional for extra heat)butter or cooking spray (for greasing)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.

Layer half of the roasted green chiles on the bottom of the dish.

Sprinkle half of the cheeses evenly over the chiles.

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

In a separate bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth.

Pour the egg mixture evenly over the layers in the dish.

Bake for 40–45 minutes, or until the casserole is puffed up and golden on top and a knife inserted in the center comes out clean.

Allow it to cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves approximately 6–8 people.Preparation time: 15 minutesBaking time: 40–45 minutesCooling time: 5–10 minutesTotal time: 60 minutes

Variations

Add cooked ground beef or chorizo between layers for a heartier version.

Use pepper jack cheese for a spicier kick.

Top with salsa or enchilada sauce before serving for extra flavor.

Make it vegetarian by adding sautéed onions, mushrooms, or spinach.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual portions for 1–2 minutes or bake at 350°F (175°C) until warmed through.This casserole also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned green chiles?

Yes, canned whole green chiles work perfectly if you don’t have fresh roasted ones.

Is this casserole spicy?

It has a mild heat. Use spicier chiles or pepper jack cheese if you prefer more heat.

Can I make it ahead of time?

Yes, you can assemble the casserole a day ahead, refrigerate it, and bake it the next day.

What kind of cheese is best?

A combination of monterey jack and cheddar gives the best melt and flavor.

Can I make it gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

Can I add meat?

Absolutely—cooked ground beef, shredded chicken, or crumbled chorizo work well.

Why did my casserole deflate?

It’s normal for the casserole to puff up while baking and settle slightly as it cools.

Do I need to peel fresh chiles?

Yes, if using fresh roasted chiles, remove the skins for the best texture.

Can I use egg substitute?

Yes, liquid egg substitutes can work, but results may vary slightly.

What should I serve it with?

It pairs well with a side salad, refried beans, or rice.

Conclusion

This Easy Chile Relleno Casserole delivers all the comforting flavors of the classic dish in a fuss-free format. With layers of cheese, eggs, and roasted chiles, it’s a perfect meal for busy weeknights, lazy weekends, or family gatherings. Whip it up once, and it just might become a staple in your kitchen.