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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 55 minutes
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.