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Home » Main Dish » Chile Relleno Casserole

Published: Jan 18, 2021 · Modified: Jul 25, 2021 by Kathy · This post may contain affiliate links

Chile Relleno Casserole

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A slice on an egg casserole topped with fresh herbs and finely chopped tomatoes.

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!

A slice of chili relleno casserole topped with finely diced tomatoes and fresh cilantro.
Table of Contents
Why make this recipe
Poblano Peppers
Key ingredients
Steps to make
Serving suggestions
Frequently asked questions
More delicious Mexican dishes
More main dish recipes
Chile Relleno Casserole

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.

An egg casserole filled with green chilies.

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.

Poblano peppers piled in a stack  on a countertop.

Key ingredients

A display of ingredients used for making an egg casserole.
  • 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
A small bowl filled with seasonings being added to a glass measuring cup with milk.
A glass bowl filled with eggs.
An egg mixture in a glass bowl with a whisk.
  • 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
Poblano peppers in a glass casserole dish.
Shredded cheese in a casserole dish.
  • Pour egg mixture over casserole
  • Add remaining cheese
An unbaked chili relleno casserole in a glass baking dish.
  • 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

Is this dish spicy?

Poblano peppers vary in heat. This dish is mild to medium in heat.

How can I tell if the casserole is baked all the way?

Insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.

Can I make ahead of time?

You can prepare all the ingredients ahead of time and then assemble when ready to cook.

What do I do with leftovers?

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
A slice of chili relleno casserole on a white plate with the entire casserole in the background.

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

  • Ground Turkey Enchiladas
  • Teriyaki Wings
  • Honey BBQ Wings
  • Baked Trout
A slice of chili relleno casserole topped with finely diced tomatoes and fresh cilantro.

Chile Relleno Casserole

Kathy
Egg casserole filled with cheese and roasted peppers.
4.99 from 99 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 mins
Cook Time 40 mins
Resting Time 10 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 8 people
Calories 322 kcal

Equipment

  • Glass Baking Dish 7x11
  • Measuring Cups
  • Measuring Spoons
Prevent your screen from going dark

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 mixed
    8 eggs
  • Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings
    ½ 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 chilies
    1 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.
Substitutions
  • 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.

Nutrition

Calories: 322kcalCarbohydrates: 10gProtein: 21gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 216mgSodium: 557mgPotassium: 346mgFiber: 2gSugar: 3gVitamin A: 1091IUVitamin C: 72mgCalcium: 499mgIron: 2mg
Keyword Chili Relleno Casserole, egg casserole
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Comments

  1. Karen Tober says

    November 21, 2022 at 6:41 pm

    5 stars
    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

    Reply
    • Kathy says

      November 21, 2022 at 6:55 pm

      Thanks! And thank you for sharing your salsa recipe! 🙂

      Reply
  2. Julie says

    November 10, 2022 at 12:59 pm

    5 stars
    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!

    Reply
    • Kathy says

      November 10, 2022 at 5:05 pm

      Thanks so much! You have a lot of great and delicious ideas!

      Reply
  3. Valerie says

    November 04, 2022 at 9:50 am

    5 stars
    I added raw shrimp cut into one inch pieces. Will try adding black beans and corn shells next time.

    Reply
    • Kathy says

      November 04, 2022 at 2:39 pm

      Sounds like a delicious addition! 🙂

      Reply
  4. James says

    September 20, 2022 at 5:36 pm

    I added roasted corn and taco meat. Unbelievable!

    Reply
    • Kathy says

      September 21, 2022 at 5:26 am

      Thank you!

      Reply
  5. Renee says

    August 27, 2022 at 3:22 pm

    5 stars
    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!!!

    Reply
    • Kathy says

      August 27, 2022 at 3:53 pm

      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

      Reply
    • Monica says

      September 10, 2022 at 11:33 pm

      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.

      Reply
  6. Hill says

    August 14, 2022 at 9:18 am

    5 stars
    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!

    Reply
    • Kathy says

      August 14, 2022 at 9:37 am

      Thank you so much! I appreciate you sharing your tips and am so glad this was a hit! Thanks for your comment! 🙂

      Reply
  7. Christine says

    May 23, 2022 at 3:34 pm

    5 stars
    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!

    Reply
    • Kathy says

      May 25, 2022 at 9:11 am

      Hi Christine,
      Thanks so much! I'm so glad you enjoyed it. Love the idea of adding roasted chicken and black beans!
      Thanks,
      Kathy 🙂

      Reply
  8. Julie says

    March 17, 2022 at 10:21 am

    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!

    Reply
    • Julie says

      March 17, 2022 at 10:22 am

      *It takes….🤪

      Reply
      • Darryl Towers says

        March 20, 2022 at 1:54 am

        Tthis sounds delicous deffinetly try thin beef be great dish thanks for help

    • Kathy says

      March 17, 2022 at 10:47 am

      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 🙂

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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