Easy Chile Relleno Casserole Recipe

This Easy Chile Relleno Casserole is everything you love about traditional chile rellenos—melty cheese, roasted peppers, and savory goodness—without the hassle of frying or stuffing! It’s a no-fuss, baked version that comes together in under an hour, making it the perfect go-to dish for busy weeknights. Bold in flavor, satisfyingly cheesy, and deliciously comforting, this casserole delivers all the wow with half the work.

Why You’ll Love This Recipe

• Effortless Prep: No need to roast and peel fresh chiles or break out the deep fryer. Just layer, pour, and bake!
• Incredible Flavor: That unbeatable combo of green chiles, gooey cheese, and fluffy eggs is pure comfort in every bite.
• Perfect for Busy Nights: Ready in about 45 minutes, and most of that time is hands-off while it bakes.
• Crowd-Pleaser: Whether it’s a family dinner or a casual potluck, this dish gets rave reviews every time.

Ingredients You’ll Need

Here’s what makes this chile relleno casserole shine:

• Canned Whole Green Chiles: These are the star—mild, smoky, and perfectly tender. Opt for whole chiles for easy layering.
• Cheese: A generous amount of shredded Monterey Jack or a combo of cheddar and mozzarella for gooey, melty magic.
• Eggs: They create the fluffy, soufflé-like texture that holds everything together.
• Milk: Combines with the eggs to give the dish a rich, custard-like consistency.
• All-Purpose Flour: Helps bind the egg mixture and gives the casserole a light, almost quiche-like base.
• Baking Powder: Adds a bit of lift, making the casserole light and puffy.
• Seasonings: Salt, pepper, garlic powder, and onion powder to enhance every bite.
• Optional Toppings: Salsa, sour cream, avocado, cilantro—perfect for customizing your plate.

Variations

Looking to shake things up? Try one of these fun twists:

• Add Meat: Browned ground beef, shredded chicken, or chorizo adds a hearty, protein-packed boost.
• Spice It Up: Toss in some chopped jalapeños or add a splash of hot sauce to the egg mix.
• Low-Carb Version: Swap the flour with almond flour and reduce the milk slightly.
• Different Cheese: Pepper Jack for heat, or queso fresco for a more traditional touch.

How to Make Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Layer the Chiles and Cheese

Drain the canned chiles and pat them dry. Lay half of them flat across the bottom of the dish. Sprinkle half of the shredded cheese on top. Repeat with another layer of chiles and the remaining cheese.

Step 3: Whisk the Egg Mixture

In a large bowl, whisk together the eggs, milk, flour, baking powder, and seasonings until smooth and well combined.

Step 4: Pour and Bake

Pour the egg mixture evenly over the layered chiles and cheese. Use a spatula to gently spread it, if needed. Bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean.

Step 5: Let It Set and Serve

Allow the casserole to cool for 5–10 minutes before slicing. This helps it firm up and makes serving easier.

Pro Tips for Making the Recipe

• Dry the Chiles: Moisture is the enemy of a good texture. Pat your chiles dry with paper towels before layering.
• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect meltiness. Grate it fresh for best results.
• Let It Cool Before Cutting: It needs a few minutes to set so you can slice clean pieces that hold their shape.
• Double for a Crowd: This recipe easily doubles for a party—just use a larger baking dish and extend the baking time by about 10 minutes.

How to Serve

Serve this chile relleno casserole warm, with your favorite toppings and sides. It’s incredibly versatile!

Garnishes:

Top with chopped cilantro, sliced avocado, sour cream, or your favorite salsa for extra flavor.

Side Ideas:

Pair it with a fresh green salad, Spanish rice, or refried beans for a full meal.

Breakfast Twist:

Leftovers make a killer breakfast! Just top with a fried egg and you’re golden.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day!

Freezing

You can freeze the fully baked casserole. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat individual portions in the microwave for 1–2 minutes, or warm larger portions in the oven at 350°F until heated through.

FAQs

Can I use fresh poblano peppers instead of canned green chiles?
Yes! Just roast, peel, and deseed them first. They offer a slightly smokier flavor and more authentic chile relleno vibe.

Is this dish spicy?
Not at all! Canned green chiles are mild. If you want heat, add jalapeños or use spicy cheese.

Can I make this casserole dairy-free?
You can! Use a plant-based milk (like oat or almond), dairy-free cheese, and skip the sour cream topping.

How do I know when it’s done baking?
The top should be golden and puffed, and a knife inserted in the center should come out clean. If it jiggles too much, give it a few more minutes.

Final Thoughts

This Easy Chile Relleno Casserole brings all the rich, cheesy, peppery flavors of a traditional favorite into a weeknight-friendly format. It’s comforting, customizable, and absolutely delicious. Try it once, and you’ll have it on repeat—I promise!

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