Easy Chili Relleno Casserole

Easy chile relleno casserole is a baked Mexican-style dish made with green chiles, eggs, cheese, and a simple batter for a soft, fluffy texture. This cheesy casserole recipe delivers classic chile relleno flavor without frying, making it a quick and simple oven-baked meal. Perfect for breakfast, brunch, dinner, potlucks, and make-ahead meals, it combines cheddar cheese, pepper jack cheese, and mild green chiles in a golden baked casserole. Ideal for anyone searching for chile relleno casserole, easy Mexican casserole recipes, baked egg and cheese casseroles, or green chile recipes, this dish is a popular comfort food option with minimal preparation and bold flavor.

Ingredients

• 1 (27-ounce) can whole green chiles
• 1 1/2 cups milk
• 6 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 pound cheddar cheese, grated
• 1/4 pound pepper jack cheese, grated

Instructions

1. Preheat the oven
   Set the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Layer the chiles and cheese
   Slice the green chiles open lengthwise. Arrange half of them in the prepared baking dish. Sprinkle half of the cheddar and pepper jack cheese over the chiles. Repeat with the remaining chiles and cheese.
3. Prepare the egg mixture
   In a blender, combine milk, eggs, flour, salt, smoked paprika, and black pepper. Blend until smooth and fully combined.
4. Assemble the casserole
   Pour the egg mixture evenly over the chile and cheese layers.
5. Bake
   Bake for 40–50 minutes, or until the casserole is set in the center and golden brown on top.
6. Serve
   Let the casserole cool slightly before slicing and serving.

Tips

• Drain excess liquid from the canned chiles if needed to avoid a watery casserole.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Allow the casserole to rest for a few minutes before cutting for cleaner slices.
• Use a blender for the egg mixture to create a light and fluffy texture.

Variations and Substitutions

• Add cooked ground beef or chorizo for extra protein.
• Substitute Monterey Jack cheese for a milder flavor.
• Use roasted fresh poblano peppers instead of canned chiles.
• Add diced onions or tomatoes for additional texture and flavor.

FAQs

Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.

Is this casserole spicy?
It has mild heat, but you can make it spicier with hot chiles or extra pepper jack cheese.

Can I freeze leftovers?
Yes, store in an airtight container and freeze for up to 2 months.

How do I know when it’s done baking?
The center should be set and the top lightly golden.

Serving Suggestions

• Serve with salsa and sour cream
• Pair with Mexican rice or refried beans
• Add avocado slices or fresh cilantro on top
• Serve as a breakfast, brunch, or dinner dish

Why You’ll Love This Recipe

• Easy preparation with simple ingredients
• Cheesy, comforting texture with mild heat
• Great for family meals and potlucks
• Perfect make-ahead casserole for busy days

Easy Chili Relleno Casserole

Recipe by el hassan

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

292

kcal

Ingredients

• 1 (27-ounce) can whole green chiles

• 1 1/2 cups milk

• 6 large eggs

• 1/2 cup all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1/2 pound cheddar cheese, grated

• 1/4 pound pepper jack cheese, grated

Directions

• Preheat the oven
• Set the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Layer the chiles and cheese
• Slice the green chiles open lengthwise. Arrange half of them in the prepared baking dish. Sprinkle half of the cheddar and pepper jack cheese over the chiles. Repeat with the remaining chiles and cheese.
• Prepare the egg mixture
• In a blender, combine milk, eggs, flour, salt, smoked paprika, and black pepper. Blend until smooth and fully combined.
• Assemble the casserole
• Pour the egg mixture evenly over the chile and cheese layers.
• Bake
• Bake for 40–50 minutes, or until the casserole is set in the center and golden brown on top.
• Serve
• Let the casserole cool slightly before slicing and serving.