Easy Chile Relleno Casserole

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This Easy Chile Relleno Casserole is the ultimate comfort food with a bold kick. It brings all the smoky, cheesy goodness of traditional chile rellenos without the hassle of frying or stuffing individual peppers. With layers of roasted green chiles, rich egg batter, and melty cheese, this dish is weeknight-friendly and irresistibly satisfying.

Perfect for brunch, potlucks, or weeknight dinners, this casserole is as cozy as it is simple to make. It captures the essence of a Mexican classic in a fuss-free, oven-baked format that still delivers that signature flavor. Whether you’re serving it with a side salad or spooning on some salsa, you’ll find yourself coming back for seconds.

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What Kind of Peppers Should I Use?

Authentic chile rellenos use poblano peppers, but for convenience and flavor, this casserole shines with canned whole green chiles. They have a mellow heat and are already peeled and prepped, saving you time in the kitchen. If you prefer a bit more heat, you could swap in roasted Hatch chiles or even fresh poblanos that have been charred and peeled.

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Ingredients for the Easy Chile Relleno Casserole

Whole Green Chiles
These form the base of the casserole, creating the signature flavor and texture that makes chile rellenos special.

Shredded Cheese (Cheddar & Monterey Jack)
A melty duo that gives this dish its gooey, golden crown. The sharpness of cheddar paired with the smooth melt of Jack is unbeatable.

Eggs
They bind everything together, adding fluffiness and structure.

Milk
Lightens the egg mixture and helps it bake into a tender custard.

Flour & Baking Powder
A little flour adds body, while baking powder gives lift to the egg base for a soufflé-like texture.

Salt, Garlic Powder, Onion Powder
Seasonings that elevate the savory flavor without overpowering the chiles.

Optional: Sour Cream & Cilantro for Garnish
For a creamy, fresh finish that contrasts beautifully with the baked richness of the casserole.

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How To Make the Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to keep the casserole from sticking.

Step 2: Layer the Green Chiles

Drain your whole green chiles and pat them dry. Lay half of them flat in the bottom of the baking dish to form the first layer.

Step 3: Add the Cheese

Sprinkle half of the shredded cheddar and Monterey Jack cheese over the chiles. This creates the first gooey, cheesy layer.

Step 4: Repeat the Layers

Add the remaining green chiles on top of the cheese, then cover with the remaining shredded cheese.

Step 5: Make the Egg Mixture

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

Step 6: Pour and Bake

Pour the egg mixture evenly over the layered chiles and cheese. Place the dish in the oven and bake for 40 to 45 minutes, or until the top is golden and the center is set.

Step 7: Cool and Garnish

Let the casserole rest for 5-10 minutes after baking. Slice into squares and top with a dollop of sour cream and a sprinkle of chopped cilantro if desired.

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How to Serve and Store This Casserole

Serve this casserole warm, fresh out of the oven, with a spoonful of salsa or pico de gallo on the side. It pairs beautifully with Spanish rice, refried beans, or a crisp green salad for a full meal. You can also cut it into smaller squares to serve as a brunch item or potluck favorite.

To store leftovers, let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. Reheat in the microwave or oven at 300°F until warmed through. This casserole also freezes well for up to 2 months—just thaw in the fridge before reheating.

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Frequently Asked Questions

What can I substitute for green chiles?

You can use roasted poblano peppers or Hatch chiles if you want a bit more kick. Bell peppers are a mild alternative but will change the flavor profile.

Can I make this ahead of time?

Absolutely! You can assemble the entire casserole the night before and refrigerate. Just pop it in the oven when you’re ready to bake.

Is this recipe gluten-free?

It can be! Swap the all-purpose flour for a gluten-free flour blend. Everything else in the recipe is naturally gluten-free.

How do I know when it’s fully baked?

The top should be golden and slightly puffed, and a knife inserted in the center should come out clean.

Can I add meat?

Yes! Cooked and crumbled chorizo, ground beef, or shredded chicken can be layered between the chiles and cheese.

What kind of cheese works best?

Cheddar and Monterey Jack are a great combo, but you can experiment with pepper jack, mozzarella, or a Mexican cheese blend.

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Want More Casserole Ideas?

If you enjoyed this Easy Chile Relleno Casserole, you might love exploring more baked favorites:

• Bacon Egg and Hash Brown Casserole for a hearty breakfast twist.
• Crab Casserole if you’re in the mood for something indulgent and coastal.
• Cheesy Broccoli Rice Casserole for a comforting, veggie-packed option.
• Funeral Potatoes with creamy, cheesy layers perfect for holidays.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli if you want pasta and casserole all in one.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest.

And let me know in the comments how yours turned out. Did you go mild or spicy with the peppers? Did you add any meat or make it vegetarian?

I love hearing how you make these recipes your own. Questions are always welcome—let’s keep the kitchen creative!

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