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Easy-to-make chile relleno casserole is as delicious as regular chile relleno but in an easy-to-make casserole.
Perfect served as a main dish for dinner or even for breakfast or brunch!
Tried & True Baked Chile Relleno Recipe
Have you ever had chile relleno? The authentic version is a poblano pepper stuffed with cheese, dipped into an egg batter, and deep-fried. They are delicious, but takes a bit of work to get them just right.
I have a much easier version with this chile casserole. This recipe comes from my mother-in-law. She got it from a friend years ago.
I think she's probably been making this for more than 40 years. When you've got something this delicious, it becomes a regular recipe made again and again.
The Secret to Chiles Rellenos Casserole
This dish starts with the peppers. The better the peppers, the better the casserole. I used poblano peppers and roasted, peeled, and seeded them. Read this post on roasting chile peppers to find out how I roast my peppers.
Using fresh peppers is the best, but they aren't always available or you might be limited on time. I often freeze roasted peppers in the summertime and the frozen peppers can be thawed and used.
You can also buy canned roasted chilies at the store. Try to get the whole chilies, not diced.
Chile Relleno Casserole Recipe Ingredients
- Peppers - I used fresh roasted poblano peppers. You can use any mild pepper or canned roasted peppers
- Cheese - For this recipe, I used Monterey Jack. Feel free to use part cheddar and part Jack cheese. Pepper Jack cheese would also be delicious and add a little extra spice.
- Milk - Whole milk or whatever you have on hand
- Eggs
Making chile relleno casserole
- Preheat oven to 350 degrees and lightly spray an 8x11 casserole dish with a nonstick spray
- Slowly whisk flour into milk until smooth
- Add seasonings and baking powder
- Add mixture to eggs and whisk to combine
- Place a layer of chilies in the bottom of the casserole dish
- Sprinkle on ⅓ of the shredded cheese
- Add another layer of chilies and another ⅓ of the cheese
- Pour egg mixture over casserole
- Add remaining cheese
- Bake in preheated oven for 35-40 minutes
- Allow dish to rest for 10 minutes before serving
What to Serve With This Baked Chile Relleno Recipe
This casserole is delicious all by itself, but you may also want to serve with homemade salsa and guacamole. Some people also like a little dollop of sour cream.
How to store leftover Chile Relleno Casserole
Store in a covered container in the refrigerator. To eat, reheat in the microwave until heated through.
Chile Rellenos Casserole FAQs
Poblano peppers vary in heat. This dish is mild to medium in heat.
Insert a knife in the center of the casserole and pull it out. If it is eggy, cook for another 5 minutes.
You can prepare all the ingredients ahead of time and then assemble them when ready to cook.
More delicious Mexican dishes
- Green Chili Chicken Enchiladas
- Beef Chimichangas
- Refried Beans
- Cilantro Lime Rice
- Shredded Chicken
- Mexican Layered Dip
- Green Chile Chicken and Rice Casserole
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
More main dish recipes
Chile Relleno Casserole Recipe
Equipment
- Glass Baking Dish 7x11
- Measuring Cups
- Measuring Spoons
Ingredients
- 6-8 poblano peppers (roasted, peeled and seeded)
- 1 pound Monterey jack cheese (shredded)
- 8 eggs
- ½ cup milk
- ⅓ cup flour
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350°
- Lightly spray an 11x7 inch casserole dish with a nonstick spray
- Place eggs in a large mixing bowl. Whisk until well mixed8 eggs
- Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings½ cup milk, ⅓ cup flour, 1 teaspoon baking powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper
- Whisk milk mixture into eggs
Assemble Casserole
- Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.6-8 poblano peppers
- Sprinkle ⅓ of the cheese over the chilies1 pound Monterey jack cheese
- Repeat with another layer of chilies and another ⅓ of the cheese
- Pour egg mixture over entire casserole
- Add remaining cheese to the top
- Bake uncovered in preheated 350° oven for 35-40 minutes
- Allow casserole to rest at room temperature for 10 minutes before slicing and serving
- Top with freshly chopped cilantro or parsley before serving, if desired
Notes
- Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
- To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.
- Use canned roasted whole chilies in place of fresh roasted chilies
- Use a combination of Monterey Jack and cheddar cheese
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Sarah says
My husband loved it. I would prefer less egg and more cheese as I thought it tasted to eggy. Very easy to assemble though. I used canned chiles since that's what I had on hand.
Kathy says
Thank you. Canned chiles are fine to use and make this casserole that much easier.
Joyce says
Tried this recipe with fresh poblano chilis and cooked ground beef...
Very yummy! Will definitely be making again
Kathy says
Thank you! Glad you enjoyed it! 🙂
Janet says
Does this dish freeze well?
Kathy says
Hi Janet,
My sister-in-law freezes this dish regularly with great results. All it to fully cool, then freeze in a freezer safe container for up to three months.
Enjoy!
Kathy 🙂
fwg says
Great for Breakfast
Kathy says
Yes! We love serving this for a weekend brunch. Glad you enjoyed it! 🙂
Julie Johnson says
How do you store and reheat the leftovers?
Kathy says
Hi Julie,
Cover any leftovers and store in the refrigerator for up to 4 days. To reheat a single portion place on a microwave safe dish and heat for 60-90 seconds. To reheat a larger portion you can use the oven at 350 for 10-15 minutes. Cover with foil while in the oven.
Enjoy,
Kathy
MarcF says
This is the 3rd time I have used this recipe. Every time it’s been awesome. I did add ground beef this time around.
Thanks!
Kathy says
Great! So glad you enjoy the recipe! Thanks so much! 🙂
Sue says
Love this recipe. I use Hatch green Chile, roast them which is easy in the oven, and use a combination of cheeses, Mexican blend and Colby cheddar. Delicious and truly easy.
Kathy says
So glad you loved it! 🙂