Why You’ll Love This Recipe

This Easy Chile Relleno Casserole brings all the bold, cheesy, and savory flavors of traditional chile rellenos without the hassle of frying or stuffing. With layers of green chiles, melted cheese, and fluffy egg batter, it’s the perfect weeknight dinner or brunch option. It’s satisfying, simple to assemble, and bakes beautifully in one dish.

ingredients

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

whole green chilesshredded cheddar cheeseMonterey Jack cheeseeggsall-purpose flourevaporated milkbaking powdergarlic powdersaltpepper

directions

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

Drain the canned green chiles and pat them dry with paper towels.

Layer half of the chiles on the bottom of the baking dish, laying them flat.

Sprinkle half of the cheddar and Monterey Jack cheese evenly over the chiles.

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

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

Pour the egg mixture evenly over the chiles and cheese in the baking dish.

Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.

Let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 10 minutesBaking time: 40–45 minutesRest time: 10 minutesTotal time: 60–65 minutes

Variations

Swap in pepper jack cheese for extra spice.

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

Use fresh roasted poblano peppers instead of canned chiles for a homemade touch.

Top with chopped cilantro, green onions, or sour cream before serving.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat slices in the microwave for 1–2 minutes or in the oven at 325°F (160°C) for about 10–15 minutes.This casserole can be frozen for up to 2 months—thaw overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble it ahead and refrigerate overnight. Just bake the next day.

Are canned green chiles spicy?

Most canned green chiles are mild, but you can find medium or hot versions depending on your preference.

Can I use regular milk instead of evaporated milk?

Yes, whole milk works, but evaporated milk adds a richer texture.

Is this recipe gluten-free?

Not as written, but you can use a gluten-free flour blend to make it gluten-free.

Can I make it dairy-free?

Use dairy-free cheese and a plant-based milk alternative, though the texture may vary slightly.

Do I need to peel fresh poblano peppers?

Yes, if using fresh roasted peppers, peel off the charred skin for best results.

Can I add other vegetables?

Yes, diced onions, corn, or spinach can be mixed into the layers for extra flavor and nutrition.

Conclusion

Easy Chile Relleno Casserole is a fuss-free, flavorful dish that captures the essence of a classic Mexican favorite. Perfect for breakfast, brunch, or dinner, it’s a crowd-pleaser you can whip up quickly with pantry staples. Whether you keep it simple or add your own twist, this comforting casserole is sure to become a regular in your meal rotation.