Easy Chile Relleno Casserole

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This easy Chile Relleno Casserole brings all the flavor and comfort of traditional chiles rellenos without the hassle of roasting and stuffing peppers. It’s a simple, baked version that layers mild green chiles with gooey cheese and a fluffy egg mixture that puffs up golden and delicious. Whether you’re feeding a crowd or meal prepping for the week, this is a hearty, satisfying dish you’ll come back to again and again.

The best part? You don’t need to be a skilled cook to master this dish. It uses pantry staples and canned green chiles for maximum convenience and flavor with minimal prep. Pair it with a crisp salad or warm tortillas and you’ve got yourself a Tex-Mex meal that hits all the right notes.

Why You’ll Love This Chile Relleno Casserole

You’ll fall in love with how easy this casserole is to make, especially compared to traditional chile rellenos. There’s no need to char peppers or worry about them splitting while stuffing. The layers bake together into a fluffy, cheesy bite that’s savory, just a little spicy, and totally comforting.

It’s also a fantastic make-ahead option. This casserole reheats beautifully and holds up well in the fridge for several days. Plus, it’s naturally gluten-free and easy to customize with meats or additional veggies.

What Kind of Green Chiles Should I Use?

For this casserole, canned whole green chiles are the way to go. They’re mild, tender, and already prepped so you can skip the roasting and peeling process. Look for whole green chiles in the canned goods aisle—usually labeled as “mild” or “fire-roasted.”

If you want more of a kick, feel free to use a hot variety or mix in some chopped jalapeños. Fresh poblanos can also work if you prefer a homemade touch, but they’ll require roasting, peeling, and deseeding beforehand.

Ingredients for the Easy Chile Relleno Casserole

This recipe keeps things simple but bold. With just a few core ingredients, you get maximum flavor and texture. Here’s what you’ll need:

• Whole canned green chiles: These are the star of the show and provide the base layer of smoky, mild heat.
• Monterey Jack cheese: Melts smoothly and adds richness.
• Cheddar cheese: Brings sharpness and depth of flavor.
• Eggs: Create the fluffy, soufflé-like structure of the casserole.
• Evaporated milk: Adds creaminess and helps the eggs bake up tender.
• All-purpose flour: Just a bit to help bind everything together.
• Baking powder: Gives lift and airiness.
• Salt: Enhances all the flavors.

How To Make the Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

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

Step 2: Layer the Chiles and Cheese

Split the canned green chiles open and lay them flat in the bottom of the baking dish. Sprinkle half the Monterey Jack and cheddar cheeses evenly over the chiles.

Step 3: Repeat the Layers

Add another layer of flattened green chiles followed by the remaining cheese.

Step 4: Mix the Egg Batter

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

Step 5: Pour and Bake

Pour the egg mixture evenly over the chiles and cheese. Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden.

Step 6: Rest and Serve

Let the casserole rest for 10 minutes before slicing. It will firm up a bit more as it cools, making it easier to serve.

How to Serve and Store Your Chile Relleno Casserole

This casserole feeds about 6 to 8 people, depending on portion size. It’s excellent served hot from the oven, but also works well at room temperature for brunch tables or potlucks.

To store, allow leftovers to cool completely, then refrigerate in an airtight container for up to 4 days. You can also freeze individual portions for up to 2 months. Reheat in the microwave or a 350°F oven until warmed through.

What to Serve With Chile Relleno Casserole?

Fresh Tomato Salsa

A juicy, slightly spicy salsa adds freshness and contrast.

Mexican Rice

The classic side dish that’s perfect for soaking up extra egg and cheese.

Refried Beans

Creamy and hearty, they balance the fluffiness of the casserole.

Tortilla Chips and Guacamole

For crunch and a little indulgent flair.

Cornbread

Slightly sweet and crumbly, it pairs beautifully with the savory casserole.

Chopped Salad with Cilantro Lime Dressing

Something green and zesty to round out the meal.

Sautéed Zucchini and Peppers

A light veggie side that complements the Tex-Mex theme.

Sour Cream and Hot Sauce

A spoonful of each on top takes every bite to the next level.

Want More Casserole Ideas?

If this chile relleno casserole hit the spot, try these hearty and flavorful bakes next:

• No Peek Chicken Casserole for a creamy, hands-off dinner.
• Mexican White Trash Casserole for a spicy, cheesy twist.
• French Onion Ground Beef and Rice Casserole for cozy, savory comfort.
• Creamed Cabbage and Ground Beef Casserole for something surprisingly rich and simple.
• Amish Country Casserole for nostalgic, noodle-packed goodness.

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Let me know how yours turned out! Did you add some heat or keep it mild? Maybe a little chorizo in the mix?

I love seeing how you personalize these dishes. Questions and tips are always welcome.

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