Why You’ll Love This Recipe

This Easy Chile Relleno Casserole brings all the bold, cheesy, and savory flavors of traditional chile rellenos—without the hassle of roasting and stuffing peppers individually. Layered with green chiles, fluffy eggs, and melted cheese, it’s the perfect comfort food for breakfast, brunch, or a cozy dinner. It’s simple to prepare and sure to please a crowd.

ingredients

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

whole green chiles (canned or freshly roasted)eggsmilkall-purpose flourbaking powdersaltblack peppercheddar cheese (shredded)Monterey Jack cheese (shredded)optional: chopped onions, cooked ground beef or chorizo for extra flavor

directions

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

Drain the green chiles and remove seeds if desired. Lay half of them in a single layer across the bottom of the dish.

Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the chiles.

Repeat with another layer of green chiles and the remaining cheese.

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

Pour the egg mixture evenly over the layered chiles and cheese.

Bake for 35-40 minutes, or until the casserole is puffed, golden on top, and a knife inserted in the center comes out clean.

Let it cool for 5-10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 10 minutesBaking time: 35-40 minutesCooling time: 10 minutesTotal time: 55-60 minutes

Variations

Add cooked ground beef or chorizo between the chile and cheese layers for a heartier dish.

Use pepper jack cheese for an extra kick of spice.

Top with a dollop of sour cream, salsa, or avocado slices when serving.

Substitute almond or gluten-free flour for a gluten-free version.

Make it vegetarian by adding black beans or sautéed mushrooms.

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 warm in a 350°F oven for 10-15 minutes.To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use fresh green chiles instead of canned?

Yes, just roast, peel, and seed them before layering in the casserole.

Is this casserole spicy?

Not overly—the green chiles are typically mild. Use hot chiles or spicy cheese if you want more heat.

Can I prep this ahead of time?

Absolutely! Assemble it the night before and refrigerate. Just bake in the morning.

Do I need to peel the chiles?

If using fresh roasted chiles, yes. If using canned, they’re already peeled and ready to use.

Can I make it dairy-free?

Yes, use dairy-free cheese and a plant-based milk alternative.

What’s the texture like?

It’s fluffy and custard-like, with melted cheese and tender chiles in every bite.

Can I use just one type of cheese?

Yes, but combining cheeses gives it a richer flavor and melt.

How do I know when it’s done?

The center should be set, and a knife inserted should come out clean.

Can I make it in a smaller dish?

Yes, just reduce the ingredients and baking time accordingly.

Is this kid-friendly?

Definitely! It’s mild, cheesy, and easy to eat.

Conclusion

Easy Chile Relleno Casserole is a crowd-pleasing, no-fuss twist on the classic Mexican favorite. With layers of cheesy goodness and bold green chile flavor, it’s perfect for feeding the family or impressing guests at brunch. Quick to prep and versatile to customize, this dish is sure to become a repeat favorite in your kitchen.