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!
Why make this recipe
Have you ever had chile relleno? The authentic version is a poblano pepper stuffed with cheese and then dipped into an egg batter and deep fried. They are delicious, but take 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 that 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.
Poblano Peppers
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.
Key ingredients
- Peppers - I used fresh roasted poblano peppers. You can use any mild pepper or use canned roasted chile 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
Steps to make
- 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
Serving suggestions
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.
Frequently asked questions
Poblano peppers vary in heat. This dish is mild to medium in heat.
Insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.
You can prepare all the ingredients ahead of time and then assemble when ready to cook.
Store in a covered container in the refrigerator. To eat, reheat in the microwave until heated through.
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
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.
Karen Tober says
Great recipe - followed the directions. I added Salsa Roja and served in a shallow bowl with the salsa roja in the bottom of the dish.
For the salsa roja:
Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
▢6 roma tomatoes, quartered
▢1/2 small onion, halved (yellow or white)
▢3 cloves garlic
▢1 jalapeno, stem and seeds removed (optional)
▢5 sprigs cilantro
▢1 teaspoon coarse kosher salt
Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
▢1 teaspoon olive oil
Kathy says
Thanks! And thank you for sharing your salsa recipe! 🙂
Julie says
Hi Kathy! Super recipe! I had about 2 cups of rice I laid at bottom as my poblanos were scant (managed to broil the peppers and alarm the husband/spicy). I also chopped fine a few of the carrots from my pickled jalapenos and put in rice mix. The egg/flour mix came together well and the paprika is attractive and a nice little heat. I only had 6 eggs so the rice def. helped with bulk. I used sliced habanero jack cheese and layered the egg mix/cheese 2x. I baked for 30/350, but added a lid to finish off 7 min and 5 uncovered for a nice brown but still moist.
Was a beautiful finished dish! I also made two different chopped salad salsas served with 1/4 fanned avocado. (fresh green tomato/onion/cilantro and red cabbage, shredded carrot and sliced pickled jalapeno and brine) My goal is to add 5 veggies a day, so I am all set for two 😉
My husband and I have always loved rellenos but have had disappointing results making them at home. We both loved this and imagined other ways to make the base, esp excited about using leftover corn bread/muffins. It would be more like a tamale, tbf but it is a very flexi recipe I know I will use many times. Many thanks!
Kathy says
Thanks so much! You have a lot of great and delicious ideas!
Valerie says
I added raw shrimp cut into one inch pieces. Will try adding black beans and corn shells next time.
Kathy says
Sounds like a delicious addition! 🙂
James says
I added roasted corn and taco meat. Unbelievable!
Kathy says
Thank you!
Renee says
I usually use a mix of diced tomato, onions, mixed with salt, pepper, and lime juice and grilled carne asada to stuff my chilis. Do you think if I layered that in there with the chilis and cheese the egg will cook properly over it? Also im thinking of maybe whipping the eggs like I do for my relleno batter, is that a bad idea for this recipe? Thank you! Look forward to making this!!!
Kathy says
Hi Renee,
All of those ingredients sound delicious, but I have only made the recipe as written so I am uncertain how all the extras will work.
Kathy
Monica says
Renee I hope you tried your idea. I think it sounds great and would totally work as long as you adequately drained your tomatoes...... to much juice may hinder the casserole from properly setting. Don't know about the lime juice, you've already added tomatoes, which are also acidic. cheers.
Hill says
This recipe is amazing and simple. I desert and roast. Doesn’t take long. I put corn tortillas on the bottom with some oil and crisped while Chili’s were roasting- like a quiche. Served with Tajin and Tony Creole seasoning!! Top with sour cream, fresh tomatoes, and cilantro Big hit at our Sunday brunches. Thanks!
Kathy says
Thank you so much! I appreciate you sharing your tips and am so glad this was a hit! Thanks for your comment! 🙂
Christine says
This is absolutely delicious! I roast and de-seed the poblano peppers in the morning since they are time consuming but well worth it! I added a layer of roasted chicken and black beans. Everyone loves it!
Kathy says
Hi Christine,
Thanks so much! I'm so glad you enjoyed it. Love the idea of adding roasted chicken and black beans!
Thanks,
Kathy 🙂
Julie says
Ya’ll…this is a delicious dish! I takes a little effort to roast and de-seed the peppers but it’s far superior to the canned chilies. Once that’s done, the rest of it is easy-peasy to make. Everyone in my house loved it…even my youngest, pickiest eater who hates spicy food (FYI, these are not spicy if you choose the correct pepper (poblanos). Make sure to remove all the seeds to ensure no spice remains. I’ve tried this recipe as is, and with diced fajita chicken (mmm, so good) and tonight I’m adding seasoned ground beef; just like the Chile Rellenos at the local Mexican food restaurants near me do (S. Texas). There are literally no left-overs when I cook this dish!
Julie says
*It takes….🤪
Darryl Towers says
Tthis sounds delicous deffinetly try thin beef be great dish thanks for help
Kathy says
Thanks, Julie!!!
As many years as I've been making this, I've never thought to add chicken or ground beef! Game changer!!! I can't wait to make them again. Thanks so much for your comment.
Kathy 🙂