If you love the classic flavors of chile rellenos but want an easier, make-ahead meal, this Chili Relleno Casserole Recipe is going to be your new favorite go-to. It beautifully layers roasted green chiles with gooey Monterey Jack and cheddar cheeses, all enveloped in a fluffy, savory egg custard that bakes to golden perfection. The result is an irresistibly cheesy, comforting casserole that captures all the zest and heartiness of traditional chili rellenos with a fraction of the effort, making it perfect for busy weeknights or casual gatherings with friends.
Ingredients You’ll Need
This Chili Relleno Casserole Recipe uses simple, straightforward ingredients that come together to balance creamy texture, fresh heat, and cheesy richness in every bite. Each component plays its part in building layers of flavor, from the gentle kick of green chiles to the melty cheeses and aromatic seasonings.
- Whole green chiles (2 cans, drained): These bring authentic chile flavor and a mild spiciness that forms the base of the dish.
- Monterey Jack cheese (2 cups, shredded): Adds a creamy, slightly tangy melt that complements the chiles perfectly.
- Cheddar cheese (1 cup, shredded): Offers sharpness and depth to balance the mildness of the Monterey Jack.
- Large eggs (4): The eggs provide structure and richness to the custard that binds the casserole.
- Whole milk (1 1/2 cups): Keeps the custard smooth and moist for that perfect bake.
- All-purpose flour (1/4 cup): Helps thicken the custard gently without overwhelming the flavors.
- Baking powder (1 teaspoon): Gives a light lift to the custard, keeping it airy and tender.
- Salt (1/2 teaspoon): Enhances all the flavors without making the dish too salty.
- Black pepper (1/2 teaspoon): Adds a subtle spice that wakes up the palate.
- Garlic powder (1/2 teaspoon): Contributes savory warmth in the background.
- Onion powder (1/2 teaspoon): Infuses gentle sweetness and depth.
- Diced green chiles (1 small can, optional): For those who want an extra burst of spicy heat in the casserole.
How to Make Chili Relleno Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 350°F and lightly greasing an 8×11-inch baking dish. This ensures your casserole won’t stick and helps achieve a lovely golden crust on top.
Step 2: Layer the Green Chiles and Cheese
Place half of the whole green chiles evenly on the bottom of your prepared dish. Then sprinkle half of the shredded Monterey Jack and cheddar cheese over the chiles. Repeat this by layering the remaining green chiles and topping it all with the rest of the cheeses. These layers create the signature cheesy texture that melts into the chile’s smoky personality.
Step 3: Whisk the Custard Mixture
In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until you get a smooth, homogenous custard. Stir in the diced green chiles now if you are using them for an extra kick. This step is crucial because the custard holds all the flavors together and lifts the casserole’s texture.
Step 4: Assemble and Bake
Pour the custard mixture evenly over the layered chiles and cheese in your baking dish. Transfer it to the oven and bake for about 40 to 45 minutes or until the top is beautifully golden and the center feels set to the touch. The baking time lets the custard firm up while the cheese bubbles invitingly.
Step 5: Rest and Serve
Once out of the oven, let the casserole rest for 10 minutes before slicing. This waiting period allows the flavors to settle and the custard to finish setting, ensuring that each slice holds together nicely and tastes divine.
How to Serve Chili Relleno Casserole Recipe
Garnishes
Simple garnishes can elevate this casserole tremendously. Try topping with fresh cilantro, a dollop of cool sour cream, or a spoonful of zesty salsa to add brightness and balance the cheese’s richness. A sprinkle of chopped green onions also offers a fresh pop of flavor and color.
Side Dishes
This casserole pairs wonderfully with classic Mexican sides like Spanish rice, refried beans, or a crunchy cabbage slaw. You can also serve it alongside warm corn or flour tortillas to scoop up every delicious bite with ease.
Creative Ways to Present
If you want to impress at a potluck or family meal, present the casserole with a colorful platter of accompaniments like sliced avocado, pickled jalapeños, and lime wedges. Serving it family-style with a big spoon encourages everyone to dig in and share the joy of this comforting recipe.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more with time, making the Chili Relleno Casserole Recipe taste even better the next day.
Freezing
You can freeze the casserole before baking or after it has cooled completely. Wrap it tightly with plastic wrap and aluminum foil to avoid freezer burn, and it will keep for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy it again.
Reheating
Reheat leftovers in the oven at 350°F for 15 to 20 minutes or until hot throughout to maintain the perfect texture. Avoid microwaving if possible because gentle oven heat preserves the delicious melted cheese and custard consistency better.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! Roasting and peeling fresh green chiles adds wonderful smoky flavor, but canned green chiles are a convenient and reliable shortcut that keeps the dish consistent and quick to prepare.
Is this casserole gluten-free?
This recipe includes all-purpose flour, so it is not gluten-free as written. However, you can substitute a gluten-free flour blend one-for-one to make it suitable for gluten-sensitive diets.
Can I add meat to this Chili Relleno Casserole Recipe?
Yes, cooked ground beef or chorizo can be stirred into the custard mixture before baking to add a hearty element, transforming it into a more protein-packed dish.
What cheese works best for this casserole?
Monterey Jack and cheddar are classic choices for their creamy melt and flavor contrast. However, you can experiment with pepper jack for a spicier touch or queso Oaxaca for a stringier texture.
How spicy is this recipe?
The heat level is generally mild but flavorful thanks to the green chiles. Including the optional diced green chiles will boost the spice, and you can always add smoked paprika or a pinch of cayenne to suit your taste.
Final Thoughts
This Chili Relleno Casserole Recipe is a shining example of comfort food made simple, capturing all the delicious elements of traditional Mexican chile rellenos in an easy bake-and-enjoy dish. Whether you’re serving family or friends, this casserole is guaranteed to be a hit and might just become your latest comfort meal obsession. Give it a try and watch it disappear fast!
Print
Chili Relleno Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Chili Relleno Casserole offers a delicious, cheesy twist on the classic Mexican stuffed pepper dish. Featuring layers of whole green chiles, Monterey Jack and cheddar cheeses, and a savory egg custard seasoned with garlic and onion powders, this baked casserole is perfect for a comforting main course that’s easy to prepare and sure to satisfy.
Ingredients
Vegetables and Chiles
- 2 cans whole green chiles, drained
- 1 small can diced green chiles (optional for extra heat)
Cheeses
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Custard Mixture
- 4 large eggs
- 1 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×11 inch baking dish to prevent sticking.
- Layer Whole Green Chiles: Spread half of the drained whole green chiles evenly on the bottom of the prepared baking dish, creating the first layer.
- Add Cheese Layer: Sprinkle half of the combined shredded Monterey Jack and cheddar cheeses evenly over the layer of chiles.
- Repeat Layers: Add the remaining whole green chiles on top of the cheese layer, then sprinkle the remaining shredded cheeses evenly over the top.
- Prepare Egg Mixture: In a medium mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and homogenous.
- Optional Heat: If you prefer extra spice, stir in the diced green chiles at this point.
- Pour Custard Over Layers: Carefully pour the egg mixture evenly over the layered chiles and cheeses in the baking dish, ensuring full coverage.
- Bake the Casserole: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is fully set (a knife inserted should come out clean).
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to stabilize before slicing and serving.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the egg mixture.
- Serve with salsa, sour cream, or warm tortillas to complement the dish.
- This casserole reheats well and can be prepared ahead of time for convenience.
