Name: Chile Rellenos Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 8 whole roasted green chiles (canned or fresh, peeled and seeded); 2 cups shredded Monterey Jack or cheddar cheese; 4 large eggs; 1 cup milk; 3 tbsp all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; Optional: chopped green onions, salsa, sour cream, or fresh cilantro for topping

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This chile rellenos casserole is one of my favorite comforting, flavorful dishes inspired by the classic Mexican chile relleno. It takes all the bold, cheesy goodness of stuffed poblanos and transforms it into a simple layered casserole that’s easy to make and full of rich flavor. With roasted green chiles, melted cheese, and a fluffy egg-based batter, it’s hearty, satisfying, and perfect for brunch or dinner.

Why You’ll Love This Recipe

I love this recipe because it delivers the essence of traditional chile rellenos—mild heat, creamy cheese, and golden egg coating—without the deep frying or stuffing. It’s baked in one dish, comes together quickly, and is perfect for feeding a crowd. Whether I’m serving it with salsa for brunch or a fresh salad for dinner, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole roasted green chiles (canned or fresh, peeled and seeded)
Shredded Monterey Jack or cheddar cheese
Eggs
Milk
All-purpose flour
Baking powder
Salt
Black pepper
Optional: chopped green onions, salsa, sour cream, or fresh cilantro for topping

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I layer half of the roasted green chiles on the bottom of the dish, then sprinkle half of the shredded cheese over the top.
I repeat the layers with the remaining chiles and cheese.
In a mixing bowl, I whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
I pour the egg mixture evenly over the layered chiles and cheese.
I bake the casserole for 40–45 minutes, or until the top is golden and the center is set.
I let it cool for 5–10 minutes before slicing and serving. I top it with fresh herbs, green onions, or a spoonful of salsa if I want extra flavor.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 40–45 minutes to bake, so it’s ready in just about an hour.

Variations

Sometimes I add cooked ground beef, chorizo, or shredded chicken between the chile layers for a heartier version. I’ve also mixed in corn or black beans for added texture. For more spice, I use pepper jack cheese or add a few jalapeño slices to the top. I also love drizzling enchilada sauce over the casserole before baking for an extra layer of flavor.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 325°F until heated through or use the microwave for quicker results. This casserole also freezes well—I let it cool, cut it into portions, and wrap them individually for up to 2 months.

FAQs

Can I use fresh green chiles?

Yes, I often roast fresh poblanos under the broiler, peel off the skins, and remove the seeds. Canned chiles work great for convenience, though.

Can I make this ahead of time?

Absolutely. I assemble the casserole up to a day ahead, cover it, and refrigerate it. When ready, I bake as directed—adding a few extra minutes if it’s cold from the fridge.

What kind of cheese works best?

I usually go with Monterey Jack for its meltiness and mild flavor, but cheddar, Colby Jack, or a Mexican cheese blend all work well.

Is this dish spicy?

It’s usually mild if I use roasted poblanos or canned green chiles. I can add heat with hot sauce, jalapeños, or pepper jack cheese if I like it spicier.

Can I make it gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free blend or cornstarch (about half the amount). It still turns out light and fluffy.

Conclusion

Chile rellenos casserole is a cozy, flavor-packed dish that captures everything I love about the classic Mexican favorite—without all the fuss. With layers of roasted chiles, gooey cheese, and a soft egg base, it’s perfect for any time of day and easy enough to make anytime. Whether I’m serving it for brunch, lunch, or dinner, it never fails to satisfy.