Easy Chile Relleno Casserole Recipe

Why You’ll Love This Recipe

Easy Chile Relleno Casserole captures the essence of traditional chile rellenos without the hassle of stuffing and frying. It features layers of roasted green chiles, melted cheese, and a fluffy egg batter that puffs up beautifully when baked. Perfect for breakfast, brunch, or a cozy dinner, this casserole is comforting, flavorful, and incredibly simple to make.

ingredients

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

roasted whole green chileseggsmilkall-purpose flourbaking powdermonterey jack cheesecheddar cheesesaltblack peppercooking spray or butter for greasing

directions

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

Layer half of the roasted green chiles in the bottom of the baking dish.

Sprinkle an even layer of both cheeses over the chiles.

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

In a bowl, whisk together the eggs, milk, flour, baking 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 casserole is puffed and golden and a knife inserted in the center comes out clean.

Let cool for 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 chorizo between the chile layers for a heartier dish.

Use pepper jack cheese for extra spice.

Top with salsa or sour cream for added flavor.

Include sautéed onions or corn for extra texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual slices in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes.You can also freeze the casserole 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 great and save time. Just drain them well.

Can I make this casserole ahead of time?

Absolutely! Assemble it the night before, refrigerate, and bake the next morning.

Is it spicy?

Not very—green chiles are generally mild, but you can use spicy varieties if preferred.

Can I use only one type of cheese?

Yes, but mixing cheeses adds more flavor and texture.

Why is my casserole watery?

Be sure to drain the chiles thoroughly and don’t skip the flour—it helps absorb moisture.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free baking blend.

Do I need to peel the chiles?

If you’re roasting fresh chiles, peeling is recommended to remove the tough skin.

Can I add tomatoes?

Yes, diced tomatoes or salsa can be layered in or served on top.

Can I make it in a smaller dish?

You can halve the recipe and bake in an 8×8-inch dish for about 30-35 minutes.

Is this kid-friendly?

Yes, especially if you use mild chiles and skip spicy toppings.

Conclusion

Easy Chile Relleno Casserole is the perfect answer when you crave classic chile rellenos but want something quick and fuss-free. With simple layers of cheese, chiles, and fluffy eggs, it delivers satisfying flavor in every bite. Make it your own with fun add-ins, or keep it simple—it’s a versatile, crowd-pleasing recipe you’ll come back to again and again.

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