There’s something irresistibly nostalgic about the flavors of a classic chile relleno the smoky green chiles, gooey melted cheese, and delicate egg batter. This Chile Rellenos Casserole captures all that comfort in a simplified, oven-baked form that’s perfect for busy weeknights, holiday brunches, or casual family dinners. No deep frying, no stuffing chiles one by one just bold Southwestern flavor layered into one cozy, crowd-pleasing dish.
If you love authentic Mexican-inspired comfort food but crave an easier, more approachable method, this chile rellenos casserole recipe will quickly earn a permanent place in your rotation. It’s hearty, customizable, naturally gluten-free, and absolutely packed with flavor.
Table of Contents
Chile Rellenos Casserole Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: ~320 per serving
Ingredients
- 2 (7 oz) cans whole green chiles, drained and patted dry
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Nonstick cooking spray or butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously.
- Arrange half of the green chiles in a single layer across the bottom of the dish, slightly overlapping if needed.
- Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the chiles.
- Layer the remaining green chiles on top, followed by the rest of the cheese.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
- Carefully pour the egg mixture evenly over the chile and cheese layers.
- Bake uncovered for 40–45 minutes, or until the casserole is puffed, golden, and set in the center.
- Let rest for 10 minutes before slicing and serving.
Substitutions & Dietary Swaps
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Low-Carb: Replace flour with 2 tablespoons almond flour.
- Dairy-Free: Use plant-based cheese shreds and unsweetened almond milk.
- Spicy Version: Swap canned green chiles for roasted poblano peppers or add diced jalapeños.
Chef’s Pro Tips
- Pat chiles completely dry to avoid excess moisture.
- Freshly shredded cheese melts more smoothly than pre-shredded.
- Letting the casserole rest ensures clean slices.
- For deeper flavor, roast fresh chiles instead of using canned.
Make Ahead, Storage & Reheating
This Chile Rellenos Casserole can be assembled up to 24 hours in advance and refrigerated unbaked. Cover tightly and bake when ready.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm individual slices in the microwave or reheat covered in a 325°F oven until heated through.
Troubleshooting & Common Mistakes
- Soggy Casserole: Caused by wet chiles always dry thoroughly.
- Eggy Texture: Measure flour accurately to balance structure.
- Burnt Top: Tent loosely with foil if browning too quickly.
Flavor Pairings & Serving Suggestions
- Serve with Mexican rice .
- Top with fresh salsa, sour cream, or avocado slices.
Chile Rellenos Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Arrange half of the green chiles in a single layer in the bottom of the dish, slightly overlapping as needed.
- Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the chiles.
- Layer the remaining green chiles over the cheese, then top with the remaining cheese.
- In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
- Pour the egg batter evenly over the chile and cheese layers.
- Bake uncovered for 40–45 minutes, or until puffed, golden, and set in the center.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Frequently Asked Questions
Can I add meat to Chile Rellenos Casserole?
Yes! Cooked ground beef, shredded chicken, or chorizo can be layered with the cheese.
Is Chile Rellenos Casserole authentic?
This is a simplified, American-style casserole inspired by traditional chile rellenos.
Can I freeze this casserole?
Yes! bake, cool completely, wrap tightly, and freeze up to 2 months.
What chiles work best?
Green Anaheim or poblano chiles offer mild heat and rich flavor.
Can I serve this for breakfast?
Absolutely! It’s a brunch favorite and pairs beautifully with eggs and fruit.
Final Thoughts
This Chile Rellenos Casserole delivers everything we love about the classic dish comfort, warmth, and bold chile flavor without the fuss. Whether you’re feeding a crowd or prepping a cozy family meal, this easy baked casserole is guaranteed to satisfy.
Try it once, and it’ll become a repeat request at your table. Don’t forget to explore our other Mexican-inspired recipes for even more comforting dinner ideas.
For food safety guidance on egg-based casseroles, visit USDA.gov.