Easy Chile Relleno Casserole Recipe

Why You’ll Love This Recipe

Easy Chile Relleno Casserole is a flavorful, cheesy, no-fuss twist on the classic Mexican dish. It layers roasted green chiles, melty cheese, and a light, eggy batter into a baked casserole that captures all the bold, savory goodness of traditional chiles rellenos—without the deep-frying. It’s perfect for breakfast, brunch, or a comforting dinner.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

roasted green chiles (canned whole or freshly roasted)shredded cheddar or Monterey Jack cheeseeggsmilkall-purpose flourbaking powdersaltblack peppergarlic powder (optional)onion powder (optional)cooking spray or butter (for greasing)

directions

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

If using canned whole green chiles, drain and pat dry. If fresh, peel and remove seeds.

Layer half the chiles on the bottom of the baking dish.

Sprinkle with half of the shredded cheese.

Add another layer of chiles, then top with the remaining cheese.

In a separate bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and optional seasonings.

Pour the egg mixture evenly over the layered chiles and cheese.

Bake uncovered for 35–40 minutes, or until the top is golden and the center is set.

Let cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: 45–50 minutes

Variations

Add cooked ground beef, sausage, or shredded chicken for a meaty version.

Mix in sautéed onions or corn for extra texture and sweetness.

Top with salsa, sour cream, or avocado slices when serving.

Make it spicy by adding jalapeños or pepper jack cheese.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven at 325°F until warmed through.
Can be frozen for up to 2 months—thaw overnight and reheat before serving.

FAQs

Can I use fresh chiles?

Yes, roast, peel, and deseed poblano or Anaheim chiles for the best flavor.

Is this casserole spicy?

Not typically—green chiles are mild, but you can add heat if desired.

Can I make it ahead?

Yes, assemble and refrigerate overnight, then bake when ready.

Can I make it gluten-free?

Yes, use gluten-free flour or a mix like almond flour or cornstarch.

Is this vegetarian?

Yes, as written—just make sure your cheese is rennet-free if needed.

What kind of cheese works best?

Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work well.

Can I add eggs on top?

Not necessary, but a few cracked eggs baked on top make a beautiful brunch dish.

Can I use evaporated milk?

Yes, it makes the custard richer—just reduce added salt slightly.

Will the casserole puff up?

Yes, it rises slightly while baking, then settles as it cools.

Can I double the recipe?

Absolutely—use a 9×13-inch pan and add 5–10 extra minutes to the bake time.

Conclusion

Easy Chile Relleno Casserole is a comforting, cheesy, and satisfying dish that brings all the flavor of classic chiles rellenos without the work. With minimal prep and bold flavor, it’s the perfect recipe for breakfast, brunch, or dinner any day of the week.

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