This Easy Chile Relleno Casserole is a dreamy, cheesy, and comforting dish that captures all the bold flavors of traditional chile rellenos—without the hassle of roasting and stuffing individual peppers. It’s layered, baked to golden perfection, and comes together quickly with simple pantry staples. Perfect for busy weeknights when you want something satisfying and full of flavor, without spending hours in the kitchen. Whether you’re cooking for your family or meal prepping for the week, this casserole is a guaranteed hit.

Why You’ll Love This Recipe

Quick to Assemble: No stuffing or frying required! Just layer and bake. It’s that easy.
Bold Mexican Flavors: Roasted green chiles, gooey cheese, and savory eggs combine to bring you all the best flavors in one comforting bite.
Crowd-Pleaser: Whether it’s a family dinner or brunch with friends, this casserole is always a hit.
Versatile: Great as a main dish, side, or even a brunch option. Plus, it’s easy to adapt for different dietary needs.

Ingredients You’ll Need

Here’s what goes into this flavor-packed casserole, and why each ingredient matters:

Roasted Green Chiles: The star of the show—mild, slightly smoky, and super flavorful. Use whole or diced canned chiles for convenience.
Eggs: Acts as the base to hold everything together and adds a light, fluffy texture.
Milk: Helps make the egg mixture creamy and smooth.
All-Purpose Flour: Gives the casserole structure and helps the eggs set properly.
Baking Powder: Adds a little lift and lightness to the egg mixture.
Cheese: Use a blend of Monterey Jack and cheddar for melty goodness and a sharp kick. Freshly grated is best for meltiness.
Salt and Pepper: Simple seasoning that brings all the flavors together.
Optional Extras: Chopped onions, cooked ground beef, or a pinch of cumin for added depth.

Variations

Feeling adventurous or just want to switch it up? Here are a few ways to make this recipe your own:

Spicy Version: Add chopped jalapeños or a dash of hot sauce to the egg mixture.
Meaty Twist: Stir in cooked chorizo or ground beef for a heartier casserole.
Low-Carb: Swap the flour for almond flour or omit it entirely for a more custard-like texture.
Extra Veggies: Add sautéed mushrooms, zucchini, or spinach for extra nutrition and texture.

How to Make Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F. Grease a 9×13-inch baking dish with a little butter or nonstick spray.

Step 2: Layer the Chiles

Spread half of the roasted green chiles evenly over the bottom of the baking dish. If using whole chiles, pat them dry and lay them flat.

Step 3: Add the Cheese

Sprinkle half of the shredded cheese over the chiles, then repeat with another layer of chiles and cheese.

Step 4: Whisk the Egg Mixture

In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth. Make sure there are no lumps.

Step 5: Pour and Bake

Pour the egg mixture evenly over the layered chiles and cheese. Use a spatula to gently spread it into the corners if needed. Bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Step 6: Cool and Serve

Let the casserole rest for about 5 minutes before slicing. This helps it set and makes serving easier.

Pro Tips for Making the Recipe

Drain the Chiles Well: Extra liquid can make the casserole watery. Pat them dry with paper towels before layering.
Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can prevent smooth melting.
Don’t Overbake: Once the center is set, pull it from the oven. Overbaking can make the eggs rubbery.
Let It Rest: Give it 5–10 minutes before cutting to allow the structure to hold.

How to Serve

This Chile Relleno Casserole is incredibly versatile when it comes to serving:

Garnishes:

Top with fresh cilantro, diced tomatoes, avocado slices, sour cream, or a spoonful of salsa for extra flavor and texture.

Side Dishes:

Pair it with a simple green salad, Spanish rice, refried beans, or roasted potatoes to round out your meal.

Brunch Ready:

Serve it with tortillas, scrambled eggs, and fresh fruit for a delicious weekend brunch spread.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day.

Freezing

This casserole freezes beautifully. Wrap tightly in foil or store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat individual portions in the microwave or warm larger portions in the oven at 350°F until heated through.

FAQs

Can I use fresh chiles instead of canned?
Absolutely! If you have time, roast fresh poblano or Anaheim peppers, peel off the skins, and slice them. They add an extra depth of smoky flavor that’s worth the effort.

Is this casserole spicy?
Not by default. Canned green chiles are typically mild. If you want heat, add jalapeños, hot sauce, or pepper jack cheese to spice things up.

Can I make this casserole gluten-free?
Yes! Just swap the all-purpose flour for a gluten-free baking blend or almond flour. You’ll get a slightly different texture, but it will still be delicious.

What’s the best way to reheat leftovers?
For best results, reheat in the oven to keep the texture nice and fluffy. The microwave works too but might make it a bit softer.

Final Thoughts

If you’re looking for a no-fuss, flavor-packed meal that satisfies every time, this Easy Chile Relleno Casserole is calling your name. It’s simple to prepare, endlessly adaptable, and just plain delicious. Give it a try—you might just find yourself making it on repeat!

Easy Chile Relleno Casserole Recipe