Why You’ll Love This Recipe

This Easy Chile Relleno Casserole captures all the flavors of traditional chile rellenos without the hassle of roasting and stuffing peppers. With layers of green chiles, gooey cheese, and a fluffy egg-based batter, it’s the perfect weeknight dinner or potluck dish. It’s satisfying, mildly spicy, and incredibly simple to put together.

ingredients

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

canned whole green chiles
shredded Monterey Jack cheese
shredded cheddar cheese
eggs
milk
all-purpose flour
baking powder
salt
black pepper

directions

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

Layer half of the green chiles evenly across the bottom of the dish.

Sprinkle a mix of Monterey Jack and cheddar cheese over the chiles.

Add the remaining green chiles in a second layer, followed by more cheese.

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

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

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

Let cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 10 minutes
Baking time: 40–45 minutes
Cooling time: 10 minutes
Total time: 60–65 minutes

Variations

Substitute pepper jack for a spicier version.
Add cooked ground beef or chorizo between the chile layers for extra protein.
Top with salsa or a dollop of sour cream before serving.
Use fresh roasted poblano peppers if you prefer a homemade touch.

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 300°F (150°C) for 15 minutes until warmed through.
You can freeze the casserole after baking; reheat in the oven directly from frozen at 350°F for 30–35 minutes.

FAQs

Can I use fresh chiles instead of canned?
Yes, roasted and peeled fresh poblano chiles work great in this dish.

Can I make this ahead of time?
Absolutely—assemble the casserole and refrigerate overnight. Bake it fresh the next day.

Is this casserole spicy?
It’s mildly spicy, depending on the brand of canned chiles. Choose mild or hot based on your preference.

Can I make this dairy-free?
You can try using dairy-free cheese and a plant-based milk substitute, but results may vary.

Does it puff up like a soufflé?
Yes, the egg mixture puffs up during baking and settles slightly as it cools.

Can I halve the recipe?
Yes, just use an 8×8-inch baking dish and reduce the baking time slightly.

Conclusion

This Easy Chile Relleno Casserole is a no-fuss take on a classic Mexican favorite, combining comfort and flavor in every bite. Whether you serve it for brunch, dinner, or a potluck, it’s sure to be a hit with minimal effort and maximum flavor.