Easy Chile Relleno Casserole

If you’re a fan of bold, cheesy, comfort food that doesn’t require hours in the kitchen, then you’re going to fall hard for this Easy Chile Relleno Casserole. I grew up watching my abuela make traditional chile rellenos by hand—roasting, peeling, stuffing, battering, and frying. It was a labor of love. But as much as I adore the original, I wanted to create a version that captured all those amazing flavors with half the effort. This casserole is my weeknight-friendly tribute to her magic.

The beauty of this dish is how effortless it is to put together, yet it delivers all the deep, roasted chile flavor and creamy cheesy goodness you’d expect from the classic. Whether you’re hosting a weekend brunch, prepping a meatless dinner, or simply craving something cozy and filling, this casserole has your back.

Why You’ll Love This Easy Chile Relleno Casserole

You get the nostalgic flavor of chile rellenos without the hassle. It’s vegetarian, hearty, and loaded with layers of cheese, roasted green chiles, and a fluffy egg batter that bakes to golden perfection. This recipe is ideal for make-ahead meals and is perfect for breakfast, lunch, or dinner. It’s also gluten-free, super customizable, and great for feeding a crowd.

---

What Kind of Chiles Should I Use?

For a traditional flavor, I always recommend using whole roasted green chiles—specifically Anaheim or Hatch green chiles if you can find them. Canned green chiles work beautifully too and save you roasting time. Just make sure they’re whole, not diced, so you can layer them like you would lasagna noodles.

---

Options for Substitutions

• Cheese: Monterey Jack and cheddar are classic, but feel free to use a blend or swap in pepper jack for a little kick.
• Milk: Whole milk gives the fluffiest texture, but half-and-half or a plant-based milk like oat or almond works too.
• Eggs: If you need an egg substitute, a chickpea flour batter with a touch of baking powder can stand in nicely.
• Chiles: Can’t find Anaheim or Hatch? Poblano peppers are a great substitute.
• Toppings: Sour cream and salsa are traditional, but you can also top with avocado, hot sauce, or fresh cilantro.

---

Ingredients for This Easy Chile Relleno Casserole

• Whole Roasted Green Chiles: These are the soul of the casserole. They provide that signature smoky, mildly spicy flavor. Use canned or freshly roasted chiles.
• Shredded Cheese: A blend of Monterey Jack and cheddar offers creaminess and bold taste. The cheese melts into the chiles and creates the classic gooey texture.
• Eggs: The eggs act as the binding agent and give the casserole a light, soufflé-like lift when baked.
• Milk: This adds richness and helps the eggs fluff up beautifully. Whole milk is best, but alternatives work too.
• All-Purpose Flour: Just a bit helps the egg mixture hold together.
• Baking Powder: Gives the casserole a slight rise and keeps it from being dense.
• Salt & Pepper: Enhances all the other flavors.
• Optional Toppings: Sour cream, salsa, fresh cilantro, or hot sauce add layers of freshness and kick.

---

Step 1: Preheat and Prepare the Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray. This helps prevent sticking and ensures easy cleanup.

---

Step 2: Layer the Roasted Chiles

Place a layer of whole roasted green chiles flat across the bottom of the dish. This is your flavor-packed base. If using canned, gently pat them dry before layering to avoid excess moisture.

---

Step 3: Add the First Layer of Cheese

Sprinkle a generous handful of shredded cheese over the chiles. Aim for an even layer so every bite is rich and gooey. A combination of cheddar and Monterey Jack is perfect here.

---

Step 4: Repeat the Layers

Add another layer of roasted green chiles, followed by more shredded cheese. This layering creates a lasagna-like structure that’s comforting and satisfying.

---

Step 5: Whisk the Egg Mixture

In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth. This will be the airy custard that binds the casserole and adds a fluffy texture.

---

Step 6: Pour and Settle the Custard

Carefully pour the egg mixture evenly over the chiles and cheese. Gently shake the baking dish side to side to let the custard settle into all the nooks and layers.

---

Step 7: Bake Until Golden and Puffy

Place the dish in the oven and bake for 35–40 minutes or until the top is golden and the center is set. You’ll know it’s done when a knife inserted comes out clean and the edges are beautifully browned.

---

Step 8: Cool Slightly and Serve

Let the casserole rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve neat, satisfying portions. Top with your favorite garnishes like sour cream, salsa, or chopped cilantro.

---

How Long to Prepare the Easy Chile Relleno Casserole

Prep Time: Most of the prep involves layering and mixing. If you’re using canned chiles, you can have everything ready in about 10–15 minutes. Freshly roasting your own chiles will add about 20 minutes but gives the dish a deeper, smokier flavor.

Cook Time: The casserole bakes for 35–40 minutes at 375°F. Allowing a 10-minute rest after baking helps everything set for clean slices. In total, you’re looking at under an hour from start to finish, making it ideal for a weeknight or last-minute brunch.

---

Tips for Perfect Easy Chile Relleno Casserole

• Dry the Chiles: Patting the chiles dry keeps your casserole from getting watery.
• Use Freshly Shredded Cheese: It melts better and avoids the anti-caking agents in pre-shredded cheese.
• Whisk Thoroughly: Make sure the flour and baking powder are fully incorporated into the egg mixture for a smooth custard.
• Let it Rest: Cooling slightly after baking helps the structure set, making it easier to serve.
• Customize the Heat: Add a few slices of jalapeños or use pepper jack cheese for a spicier version.

---

Watch Out for These Mistakes While Cooking

• Overbaking: It can dry out the eggs. Keep an eye on it at the 35-minute mark.
• Skipping the Layering: Layering the chiles and cheese is key to a balanced bite in every forkful.
• Not Seasoning the Custard: Without salt and pepper, your base will taste bland no matter how good the other ingredients are.
• Using Too Much Milk: Stick to the recipe—too much liquid can make it soggy.
• Cutting Too Soon: Slicing before it sets will make it fall apart.

---

What to Serve With Easy Chile Relleno Casserole?

1. Refried Beans

Creamy refried beans on the side make this a hearty meal and complement the chiles beautifully.

2. Mexican Rice

The perfect pairing—fluffy, seasoned rice adds texture and rounds out the flavors.

3. Fresh Fruit Salad

Something bright and cool to contrast the richness of the casserole.

4. Simple Green Salad

A crisp green salad with lime vinaigrette lightens up the plate.

5. Corn Tortillas

Warm tortillas let guests scoop up the casserole or make handheld bites.

---

Storage Instructions

Refrigerator: Let the casserole cool completely, then cover tightly or transfer to an airtight container. It will stay fresh in the fridge for up to 4 days. To reheat, bake covered at 350°F for 15–20 minutes or microwave individual portions.

Freezer: This casserole freezes well. Wrap individual portions or the entire dish in foil and place in a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

---

Estimated Nutrition

(Per serving, based on 8 servings total)

• Calories: ~280 kcal
• Protein: 14g
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 400mg

---

Frequently Asked Questions

How spicy is this casserole?

It’s mild if you use canned green chiles, but you can easily increase the heat by adding jalapeños or hot sauce.

Can I make it ahead of time?

Yes! Assemble it the night before, cover, and refrigerate. Bake fresh the next day.

Is this gluten-free?

Yes, if you use a gluten-free flour blend instead of regular flour.

Can I add meat?

Definitely. Cooked ground beef, sausage, or shredded chicken can be added between the layers.

How do I know when it’s done baking?

The top will be golden brown, and a knife inserted in the center will come out clean.

---

Conclusion

Easy Chile Relleno Casserole is a cozy, flavorful dish that brings the heart of traditional chile rellenos to your table—without the fuss. Whether you’re cooking for family brunch, meal-prepping lunches, or just want something warm and cheesy on a cool evening, this recipe is sure to satisfy. With its layers of roasted chiles, gooey cheese, and fluffy eggs, it’s a comforting classic you’ll want to make again and again.

---

Print