This Chili Relleno Casserole Recipe is cheesy, smoky, and full of bold flavor—perfect for a cozy brunch, weeknight dinner, or easy potluck favorite.
Ingredients You’ll Need
Every ingredient in Chili Relleno Casserole plays its part perfectly, whether it’s adding creaminess, heat, or depth. Even if your pantry is looking sparse, you’ll probably have most of what you need already—the beauty is in how these everyday ingredients come together to create magic.
- Green chiles: Roasted and peeled; these provide the smoky, slightly spicy backbone of the dish. Canned whole chiles make it extra easy!
- Monterey Jack cheese: Mild and ultra-melty, it blankets the casserole in creamy richness.
- Cheddar cheese: Adds sharpness and a gorgeous color contrast for that classic Chili Relleno Casserole glow.
- Large eggs: They’re essential for giving the bake its signature fluffy, soufflé-like texture.
- Milk: Makes the egg mixture smooth and tender—whole milk gives the nicest texture, but 2% works, too.
- All-purpose flour: Just a sprinkle thickens the custard and keeps the casserole light yet sturdy.
- Baking powder: This tiny addition helps the egg base puff up beautifully as it bakes.
- Salt: Highlights all the savory goodies layered inside.
- Black pepper: For a mild, aromatic heat that rounds out the flavor.
- Garlic powder: Adds a subtle depth without overpowering the other ingredients.
- Salsa, sour cream, and chopped cilantro (optional): The perfect finishing touches—fresh, creamy, and vibrant toppings you can personalize to your liking.
How to Make Chili Relleno Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish with butter or cooking spray. This little step ensures your casserole will lift out in tidy, tempting slices later.
Step 2: Layer the Chiles
Lay half of your roasted, peeled, and seeded green chiles across the bottom of your prepared dish. Don’t worry if they overlap a bit—it just means extra flavor in every bite. If you’re using canned chiles, give them a gentle pat dry before layering.
Step 3: Add the Cheese
Sprinkle half of the Monterey Jack and cheddar cheese over the chiles for the ultimate melty layer. This mix sets the stage for the gooey, golden topping everyone loves in Chili Relleno Casserole.
Step 4: Repeat the Layers
Now repeat: Add the rest of your chiles, then finish with the remaining cheeses. These delicious layers will bake together for maximum flavor (and some seriously impressive cheese pulls).
Step 5: Whisk the Egg Mixture
In a medium mixing bowl, whisk together eggs, milk, flour, baking powder, salt, black pepper, and garlic powder until smooth and lump-free. This batter will puff up in the oven, making every forkful airy yet rich.
Step 6: Pour and Bake
Evenly pour the egg mixture over your layered chiles and cheese. Tilt the pan gently to help it seep into every nook. Slide the dish into the oven and bake for 40 to 45 minutes, or until the top is golden and a knife poked in the center comes out clean. Your kitchen will smell impossibly good!
Step 7: Cool and Slice
Once baked, let the casserole rest for 5 to 10 minutes. It’s tempting to dig in right away, but this short wait helps everything set up beautifully for clean slices. Top with salsa, sour cream, and chopped cilantro to really make the flavors pop!
How to Serve Chili Relleno Casserole
Garnishes
A vibrant garnish is the finishing touch that lifts Chili Relleno Casserole from homey to irresistible. Try a generous spoonful of your favorite salsa for bright acidity, a dollop of cool sour cream, and a sprinkle of fresh chopped cilantro for color and a burst of green freshness. Sliced green onions or diced avocado also work beautifully.
Side Dishes
To round out your meal, serve this casserole with simple sides like Mexican rice, refried beans, or a crunchy cabbage slaw. Warm flour or corn tortillas make it even cozier—perfect for sopping up every last bite!
Creative Ways to Present
Chili Relleno Casserole is a natural showstopper at brunch buffets and potlucks. Bake it in individual ramekins for a personal touch, or spoon it into warmed taco shells for an unexpected twist on breakfast tacos. It also makes a delicious vegetarian filling for burritos or wraps!
Make Ahead and Storage
Storing Leftovers
Chili Relleno Casserole stores like a dream: Once cooled, cover the dish tightly or transfer leftovers to an airtight container. It’ll happily keep in the fridge for up to four days, ready for quick lunches or another easy dinner.
Freezing
If you want to freeze your casserole, simply cut cooled portions and wrap them well (cling film or foil works fine) before placing them in a freezer-safe bag or container. Label with the date and enjoy within two months for best flavor. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover individual slices with foil and warm in a 350°F oven for about 15 minutes, or microwave on medium in 1-minute bursts until heated through. If it looks a little dry, a tablespoon of milk or splash of salsa over the top before reheating brings it right back to life.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! For the most authentic flavor, roast your own green chiles over a gas flame or under the broiler, then peel and seed them. It’s a little extra work, but the smoky flavor is worth every minute.
Is Chili Relleno Casserole spicy?
The heat level really depends on the type of chile you choose. Most canned green chiles are mild, but you can use hotter varieties if you want more kick. Either way, the cheese and eggs mellow out any intense spice.
Can I make this casserole gluten-free?
Yes! Just swap the all-purpose flour for a gluten-free blend or even a couple of tablespoons of cornstarch. The texture comes out just as fluffy and satisfying.
What cheese alternatives work best?
While Monterey Jack and cheddar are classic, feel free to experiment with pepper jack for a spicy note, or Mexican blend for extra flavor. Just avoid super hard cheeses like Parmesan—it’s all about easy melting here.
Can I assemble Chili Relleno Casserole ahead of time?
Definitely! You can assemble everything a day in advance and keep it covered in the fridge overnight. Bake it off when you’re ready, adding 5–10 extra minutes to the cooking time since it’ll start from cold.
Final Thoughts
I genuinely hope you give this Chili Relleno Casserole a try—once you taste how easy and delicious it is, it’ll become a regular in your recipe rotation. Whether you’re hosting brunch, tempting a crowd, or just feeding your family something special, this cozy casserole delivers every time. Enjoy every cheesy, savory bite! ;
Crave-Worthy Mexican-Inspired Dishes
If you loved the comforting heat and cheesy goodness of our Chili Relleno Casserole, don’t miss out on these other flavorful favorites. For a spicy twist on a classic, try the No-Fuss Chicken Fajitas Recipe, packed with sizzling peppers and tender chicken. Keep the Tex-Mex theme going with the easy and hearty Cheeseburger French Fry Casserole Recipe. Looking for an irresistible breakfast option? The savory Breakfast Meatloaf Recipe is a creative way to start your day. Need a side? The Savory Garlic Butter Rice brings a rich, garlicky touch to your plate. And for something with a cheesy kick, don’t skip the Creamy Boursin Garlic Herb Chicken.
Print
Chili Relleno Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This Chili Relleno Casserole Recipe is cheesy, smoky, and full of bold flavor—perfect for a cozy brunch, weeknight dinner, or easy potluck favorite.
Ingredients
Chiles & Cheese
- 6 whole green chiles, roasted, peeled, and seeded (or 2 cans of whole green chiles)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Egg Batter
- 4 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Serving (optional)
- Salsa
- Sour cream
- Chopped cilantro
Instructions
- Prepare the Dish – Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer Chiles & Cheese – Place half of the roasted or canned green chiles on the bottom of the prepared dish. Sprinkle with half the Monterey Jack and cheddar cheese. Repeat with another layer of the remaining chiles and cheese.
- Make the Egg Mixture – In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, and garlic powder until the mixture is completely smooth and lump-free.
- Assemble & Pour – Carefully pour the egg mixture evenly over the chile and cheese layers, ensuring all ingredients are moistened.
- Bake – Place in the preheated oven and bake for 40–45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Rest & Serve – Let the casserole cool for 5–10 minutes to set before slicing. Serve warm, topped with salsa, sour cream, and chopped cilantro if desired.
Notes
- For a mild flavor, use canned green chiles; for a kick, opt for freshly roasted Hatch or Anaheim chiles.
- Monterey Jack cheese melts beautifully, but feel free to substitute with Pepper Jack for extra spice.
- This casserole stores well—refrigerate leftovers for up to 3 days and reheat individual portions in the microwave.
- Add cooked ground beef, sausage, or black beans between layers for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 175mg