Easy Chili Relleno Casserole

This Chili Relleno Casserole recipe keeps all the heart of classic chiles rellenos but skips the hard steps. Instead of frying or stuffing, the oven does the work. The eggs puff gently while baking and wrap around the green chiles like a soft custard. The cheese melts into every bite. It is simple Mexican cooking that feels comforting and familiar.

Ingredients

• 2 cans whole green chiles, drained and gently patted dry
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1 2 cup all purpose flour
• 1 teaspoon baking powder
• 1 2 teaspoon salt
• 1 2 teaspoon garlic powder
• 1 2 teaspoon onion powder
• Optional toppings: Pico De Gallo, sour cream, chopped cilantro

Step By Step Instructions

1. Preheat your oven to 350 degrees F. Lightly grease a medium baking dish so nothing sticks.
2. Lay half of the green chiles flat in the bottom of the dish. Gently spread them so they cover the surface.
3. Sprinkle half of the Monterey Jack and cheddar cheese evenly over the chiles.
4. Add the remaining chiles on top, followed by the rest of the cheese.
5. In a mixing bowl, whisk the eggs until smooth. Add milk, flour, baking powder, salt, garlic powder, and onion powder. Whisk until the batter looks smooth and pourable.
6. Slowly pour the egg mixture over the cheese and chiles. Let it settle naturally into the layers.
7. Bake uncovered for 40 to 45 minutes until the center is set and the top looks lightly golden.
8. Remove from the oven and let it rest for 10 minutes before slicing. This helps the casserole hold its shape.

Common Mistakes To Avoid

• Skipping the drying step for the chiles. Too much moisture can make the casserole watery.
• Overbaking. This can make the eggs firm instead of soft and tender.
• Using low fat cheese. Full fat cheese melts better and adds more flavor.
• Cutting too soon. Letting it rest helps the layers set.

Tips For Success

• Use mild or hot green chiles based on your heat preference.
• Shred your own cheese for the best melt and texture.
• Place the baking dish on the middle oven rack for even cooking.
• Serve warm for the best flavor and texture.

How To Serve

This Easy Chili Relleno Casserole is perfect on its own, but it also shines with fresh toppings. Spoon Pico De Gallo over the top for brightness. Add sour cream for creaminess. Serve with sliced avocado or a simple green salad. It fits beautifully into a Mexican Casserole night or a casual Fiesta Mexicana spread.

For a hearty comfort side, you could pair it with this creamy hamburger rice casserole for a family style meal.

Flavor Add In Ideas

• Add cooked ground beef or shredded chicken for a heartier dish.
• Mix in diced onions or bell peppers for extra texture.
• Sprinkle in a little cumin or smoked paprika for deeper flavor.
• Top with fresh jalapenos if you love extra heat.

Easy Chili Relleno Casserole

This Easy Chili Relleno Casserole is warm, cheesy, and full of cozy Mexican flavor. It brings everything you love about chiles rellenos into one simple baking dish, no frying or stuffing, just layers of roasted green chiles, eggs, cheese, and gentle spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Casserole

Cuisine: Mexican

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 cans whole green chiles drained and patted dry
• 2 cups Monterey Jack cheese shredded
• 1 cup cheddar cheese shredded
• 4 large eggs
• 1 cup whole milk
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Optional Toppings

• Pico De Gallo
• sour cream
• chopped cilantro

Equipment

• Baking Dish

Method

 

1. Preheat your oven to 350°F. Lightly grease a medium baking dish.
2. Lay half of the green chiles flat on the bottom of the dish to cover the surface.
3. Sprinkle half of the cheeses over the chiles. Repeat with remaining chiles and cheese.
4. In a bowl, whisk eggs. Add milk, flour, baking powder, salt, garlic powder, and onion powder. Mix until smooth.
5. Pour the egg mixture over the layers in the dish. Let it settle.
6. Bake uncovered for 40–45 minutes, until the center is set and top is lightly golden.
7. Let rest for 10 minutes before slicing. Serve with your favorite toppings.

Notes

To make it heartier, add cooked ground beef or shredded chicken. Leftovers store well for up to 3 days in the fridge. Not recommended for freezing.

Make Ahead And Storage

You can assemble this Chile Relleno Casserole recipe up to one day ahead. Cover tightly and store in the fridge before baking. When ready, bake as directed, adding a few extra minutes if needed. Leftovers keep well in the fridge for up to three days. Reheat gently in the oven or microwave until warmed through.

If you enjoy baked comfort meals, this cheesy ground beef potato casserole is another cozy option to save.

FAQS

Can I make this Chili Relleno Casserole gluten free?
Yes. You can replace the flour with a gluten free all purpose blend that measures the same.

Is this similar to a stuffed chili relleno recipe?
Yes. It has the same flavors as a stuffed chili relleno recipe but in an easier baked form.

Can I freeze Chile Relleno Casserole?
Freezing is not recommended because the egg texture can change after thawing.

Conclusion

This Easy Chili Relleno Casserole is simple, cozy, and full of classic flavor. It brings Mexican cooking to your table without stress. Whether for breakfast, brunch, or dinner, it always feels like comfort food done right. If you enjoy easy baked dishes, you may also like this reuben bake recipe for another warm and satisfying meal. Save this recipe, share it, and do not forget to pin it for later. You will want to come back to it again and again.