Easy Chile Relleno Casserole Recipe

If you’re craving bold, comforting flavors but don’t have time to spend hours in the kitchen, this Easy Chile Relleno Casserole is the weeknight wonder you need. All the rich, cheesy goodness of classic chile rellenos—without the fuss of stuffing and frying. This baked version layers roasted green chiles with melty cheese and a fluffy, savory egg batter that puffs up beautifully in the oven. It’s simple, satisfying, and absolutely packed with flavor.

Why You’ll Love This Recipe

• Fast and Fuss-Free: No roasting, peeling, or deep frying required. Just layer and bake!
• Flavor-Packed Comfort Food: Melty cheese, roasted green chiles, and savory egg custard come together in the most mouthwatering way.
• Great for Any Meal: Serve it for breakfast, brunch, lunch, or dinner—this dish fits in anywhere.
• Perfect for Leftovers: It reheats beautifully and the flavors deepen overnight.

Ingredients You’ll Need

This casserole is all about simple ingredients working together to create something special. Here’s what you’ll need and why:

• Roasted green chiles: The heart of the dish. Use canned whole green chiles for ease, or fresh roasted if you have them on hand.
• Shredded cheese: A must for creaminess and that crave-worthy melty texture. Monterey Jack or cheddar are classic, but feel free to mix!
• Eggs: They create the fluffy, souffle-like texture that holds the casserole together.
• Milk: Adds richness and helps the egg mixture set just right.
• Flour: Just a little to help bind everything and give the casserole some structure.
• Baking powder: Gives the egg batter a light, airy lift as it bakes.
• Salt and pepper: For essential seasoning—don’t skip these!

Variations

Looking to mix things up? Here are a few fun twists:

• Add meat: Browned ground beef, chorizo, or shredded chicken make it heartier.
• Spice it up: Stir some diced jalapeños or a dash of hot sauce into the egg mixture.
• Make it dairy-free: Use your favorite plant-based milk and cheese substitutes.
• Low-carb option: Skip the flour and baking powder and bake it as a crustless egg bake—it’ll still be delicious.

How to Make Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F. Lightly grease a baking dish—something around 9×9 inches works great.

Step 2: Layer the Chiles and Cheese

Start with a layer of green chiles laid flat in the bottom of the dish. Sprinkle on a generous handful of shredded cheese. Repeat the layers until you run out, finishing with a layer of cheese.

Step 3: Whisk the Egg Mixture

In a bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth. You want no lumps here—pour it slowly over the chile and cheese layers so everything is evenly coated.

Step 4: Bake

Pop the dish into the oven and bake for about 45-50 minutes, or until the top is puffed and golden, and the center is set. A knife inserted should come out mostly clean.

Step 5: Cool and Serve

Let it cool for 5-10 minutes to help it set. Then slice and serve warm!

Pro Tips for Making the Recipe

• Use quality green chiles: Hatch green chiles (if you can find them) give amazing flavor.
• Don’t overbake: It’s done when it’s just set in the middle—overbaking can dry it out.
• Make it ahead: This casserole reheats wonderfully, so it’s perfect for meal prep.
• Let it rest: That short rest after baking makes slicing so much easier and cleaner.

How to Serve

This dish is so versatile! Here are a few ways to enjoy it:

Breakfast/Brunch:

Serve it with hash browns or a fresh fruit salad and coffee.

Dinner:

Pair with a simple green salad, black beans, or Spanish rice for a satisfying meal.

Toppings:

Add a dollop of sour cream, a spoonful of salsa, or a sprinkle of chopped cilantro and green onions for extra freshness and color.

Make Ahead and Storage

Storing Leftovers

Let the casserole cool completely, then store slices in an airtight container in the fridge for up to 4 days.

Freezing

Yes, it freezes beautifully! Wrap portions tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Microwave individual slices, or reheat in the oven at 350°F until warmed through. Add a little foil on top if it’s browning too fast.

FAQs

Can I use fresh green chiles instead of canned?
Absolutely! Just roast and peel them first. Anaheim or Hatch green chiles are excellent choices, and they’ll add a lovely fresh-roasted flavor.

What kind of cheese works best for this casserole?
Monterey Jack and cheddar are great staples, but you can mix in pepper jack for a bit of heat or a smoky gouda for extra richness. Use what you love!

Can I make this casserole vegetarian or gluten-free?
It’s already vegetarian if you skip the meat! For gluten-free, swap the flour for a gluten-free baking blend or almond flour, and ensure your baking powder is certified gluten-free.

Why did my casserole come out watery?
That could be from excess liquid in the green chiles. Make sure to drain canned chiles well or pat down fresh ones before layering.

Final Thoughts

If you’re looking for a cozy, flavor-packed dish that feels like a warm hug after a long day, this Easy Chile Relleno Casserole checks all the boxes. It’s simple, satisfying, and endlessly adaptable. Whether you’re feeding family, entertaining guests, or just treating yourself to something delicious, this recipe deserves a spot in your regular rotation. Give it a try—you’ll be hooked after the first bite!

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