If you love the comforting flavors of classic Mexican dishes but want something a little easier to whip up for weeknight dinners or casual gatherings, this Chile Relleno Casserole Recipe is an absolute must-try. It’s a delightful twist on the traditional chile relleno, layering soft green chiles with gooey Monterey Jack and sharp cheddar cheeses, all bound together in a fluffy, flavorful egg custard. The result is a warm, savory casserole that feels like a big comforting hug on a plate—rich, cheesy, and with just the right kick of spice to keep things interesting. Whether you’re cooking for family or feeding a crowd, this recipe delivers hearty satisfaction without any fuss.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each one plays an essential role in building the dish’s signature texture and flavor. The combination of cheeses adds creaminess and depth, while the green chiles bring a mild heat and freshness. The lightly spiced egg mixture ties everything together into a perfectly golden casserole.
- 2 cans (7 oz each) whole green chiles drained and split open: They provide that iconic mildly spicy flavor and tender texture that’s central to the dish.
- 2 cups shredded Monterey Jack cheese: Offers a smooth, melty creaminess that balances the dish wonderfully.
- 1 cup shredded cheddar cheese: Adds sharpness and a golden hue, complementing the Monterey Jack perfectly.
- 4 large eggs: The binding force that turns the casserole into a fluffy, custard-like delight.
- 1 1/2 cups milk: Keeps the egg mixture light and tender, making every bite silky.
- 1/3 cup all-purpose flour: Adds just enough structure to hold the casserole together.
- 1/2 teaspoon baking powder: A little lift for the egg custard to puff up nicely.
- 1/2 teaspoon salt: Enhances all the savory flavors and balances the dish.
- 1/4 teaspoon black pepper: Provides subtle heat and seasoning depth.
- 1/4 teaspoon garlic powder: Injects a warm, aromatic undertone.
- 1/4 teaspoon onion powder: Brings mild sweetness and savory complexity.
- 1/8 teaspoon cayenne pepper (optional): Adds a gentle kick for those who like a bit more spice.
How to Make Chile Relleno Casserole Recipe
Step 1: Prepare Your Baking Dish and Chiles
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×9-inch baking dish to prevent sticking. Lay half of those tender green chiles evenly across the bottom, creating a flavorful base layer that introduces the delicate spice and texture.
Step 2: Add the First Layer of Cheese
Sprinkle half of the shredded Monterey Jack and cheddar cheese on top of the chiles. This layer melts beautifully during baking, weaving cheesy goodness into every corner of your casserole.
Step 3: Build the Second Chile Layer
Next, layer the remaining green chiles on top of the cheese. This double layering ensures that every bite has a perfect balance of chile and cheese.
Step 4: Top with Remaining Cheese
Finish the layering by sprinkling the remaining Monterey Jack and cheddar cheeses over the second chile layer, readying the casserole for the luscious egg custard to bind it all.
Step 5: Whisk Together the Egg Mixture
In a mixing bowl, whisk the eggs, milk, flour, baking powder, salt, black pepper, garlic powder, onion powder, and optional cayenne pepper until completely smooth. This mixture is crucial as it adds the rich, custard-like texture that makes this casserole so irresistible.
Step 6: Pour and Bake
Pour the egg mixture evenly over the layered chiles and cheese. Bake in the preheated oven for 40 to 45 minutes, until the casserole is puffed, beautifully golden, and a knife inserted in the center comes out clean. Let it rest for 5 to 10 minutes before slicing—this helps it set for perfect serving.
How to Serve Chile Relleno Casserole Recipe
Garnishes
A sprinkle of fresh cilantro or chopped green onions adds a burst of color and fresh flavor on top of the casserole. A dollop of sour cream or a drizzle of salsa verde brings a cool, tangy contrast that makes every bite pop.
Side Dishes
This casserole pairs wonderfully with a crisp green salad or simple Mexican rice, balancing out the richness with fresh, bright complements. Refried beans or charred corn salad also make excellent additions to complete a satisfying meal.
Creative Ways to Present
For a dinner party, serve the Chile Relleno Casserole Recipe in individual ramekins or small cast iron skillets for personalized portions. Alternatively, top each serving with a sunny-side-up egg for an indulgent brunch twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more, making the next day’s meal just as tasty and satisfying.
Freezing
You can freeze the casserole before or after baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator; this makes weeknight meals incredibly convenient.
Reheating
Reheat your leftovers covered in the oven at 350°F (175°C) for 15-20 minutes or until hot throughout. For a quicker option, microwave individual portions, but the oven method helps maintain the casserole’s texture and flavor best.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! Roasting fresh poblano or Anaheim peppers adds a smoky depth and vibrant flavor that elevates this casserole, but canned chiles keep things quick and convenient.
Is this recipe gluten-free?
It can be! Simply swap the all-purpose flour for a gluten-free flour blend to make this dish suitable for gluten-sensitive diets without sacrificing texture.
Can I add meat to the casserole?
Definitely. Adding cooked chorizo or ground beef between the chile layers gives the dish a heartier profile—perfect if you want a more filling meal.
How spicy is this casserole?
The heat level is mild and accessible, but you can boost it by including the optional cayenne pepper or choosing spicier fresh chiles. It’s easy to adjust to your taste.
Can I prepare this recipe ahead of time?
Yes! You can assemble the casserole the night before, cover it tightly, and bake it fresh the next day. This is a great time-saver for busy mornings or entertaining.
Final Thoughts
There’s something so wonderfully satisfying about this Chile Relleno Casserole Recipe that makes it an instant favorite in any kitchen. It’s easy to prepare, bursting with flavor, and perfect for sharing with loved ones. Whether you’re an experienced cook or someone looking to impress with minimal effort, this casserole checks all the boxes for comfort, taste, and heartiness. Give it a try soon—you might just find your new go-to dish!
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Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Chile Relleno Casserole is a comforting Mexican-American baked dish featuring layers of mild green chiles and melted cheeses, set in a rich, spiced egg and milk mixture. This easy-to-make casserole offers a flavorful twist on traditional chile rellenos with a creamy, fluffy texture and a golden crust. Perfect for a hearty main course, it’s ideal for family dinners or meal prepping.
Ingredients
Chiles and Cheese
- 2 cans (7 oz each) whole green chiles, drained and split open
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Mixture
- 4 large eggs
- 1 1/2 cups milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or similar-sized baking dish to prevent sticking and ensure easy serving.
- Layer the Chiles and Cheese: Lay half of the green chiles in a single even layer on the bottom of the baking dish. Sprinkle evenly with half of the Monterey Jack and cheddar cheese. Then layer the remaining green chiles on top and cover with the remaining cheese to create a layered base for the casserole.
- Mix the Egg Mixture: In a medium mixing bowl, whisk together the eggs, milk, all-purpose flour, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper if using. Continue whisking until the mixture is smooth and combined, which will help the casserole set with a fluffy texture.
- Pour and Bake: Pour the egg mixture evenly over the layered chiles and cheese, ensuring it seeps through all layers. Place the dish in the oven and bake for 40 to 45 minutes until the casserole is puffed up, golden on top, and a knife inserted in the center comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5–10 minutes. This resting time helps it set for easier slicing. Cut into squares and serve warm.
Notes
- You can use freshly roasted poblano or Anaheim peppers instead of canned green chiles for a fresher, smokier flavor.
- For a heartier meal, add cooked chorizo or ground beef between the chile and cheese layers before pouring the egg mixture.
- This casserole reheats well and makes excellent leftovers for quick meals.
