Chile Rellenos Casserole Recipe (Easy & Cheesy Comfort Food)

If you’re a fan of traditional Chile Rellenos, you’re going to love this easy Chile Rellenos Casserole! It has all the bold flavors of the classic dish — roasted green chiles, gooey cheese, and fluffy egg batter — but with none of the deep-frying mess. Perfect for weeknight dinners, potlucks, or a comforting weekend brunch.

Why You’ll Love This Recipe

• Quick & Easy: No need to roast or peel fresh peppers — use canned green chiles!

• Comforting & Hearty: Layers of cheese and eggs make it satisfying and delicious.

• Great for Meal Prep: Tastes even better the next day.

  Ingredients

  • Whole green chiles (canned, drained) – 2 (7-oz) cans

  • Shredded Monterey Jack cheese – 2 cups

  • Shredded Cheddar cheese – 1 cup

  • Large eggs – 5

  • All-purpose flour – 1/2 cup

  • Baking powder – 1 teaspoon

  • Milk – 1 1/2 cups

  • Salt – 1/2 teaspoon

  • Black pepper – 1/4 teaspoon

  • Optional: Salsa, sour cream, chopped cilantro – For garnish and serving

    How to Make Chile Rellenos Casserole – Step-by-Step Instructions

    Step 1: Preheat the Oven

    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

    Step 2: Layer the Chiles

    Drain and pat dry the canned whole green chiles. Layer half of them flat in the bottom of the baking dish.

  • Pro Tip: Slice open each chile if they’re not already split, and remove any seeds if needed.

    Step 3: Add Cheese

    Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese evenly over the chiles.

    Step 4: Repeat the Layers

    Add the second layer of green chiles, then top with the remaining cheese (1 cup Monterey Jack and 1/2 cup Cheddar).

    Step 5: Make the Egg Batter

    In a mixing bowl, whisk together:

    • 5 eggs

    • 1/2 cup flour

    • 1 teaspoon baking powder

    • 1 1/2 cups milk

    • Salt and pepper

    Whisk until smooth and lump-free.

    Step 6: Pour & Bake

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

    Bake in the preheated oven for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

    Step 7: Cool Slightly & Serve

    Let the casserole rest for 5–10 minutes before slicing. Serve warm with salsa, sour cream, and chopped cilantro if desired.

    Storage & Reheating Tips

    • Store leftovers in an airtight container in the fridge for up to 4 days.

    • Reheat in the microwave or oven at 325°F until heated through.

    • Freezer-friendly: Freeze individual slices for up to 2 months.

    Recipe Variations

    • Add meat: Cooked ground beef, chorizo, or shredded chicken make this even heartier.

    • Spicy kick: Use hot Hatch green chiles or add diced jalapeños to the egg mixture.

    • Low-carb option: Replace the flour with almond flour or skip it altogether for a fluffier texture.

    FAQs About Chile Rellenos Casserole

    Can I use fresh poblano peppers?

    Yes! Roast, peel, and de-seed fresh poblanos, then layer them just like canned chiles.

    Can this be made ahead of time?

    Absolutely. Assemble the casserole, cover, and refrigerate overnight. Bake when ready to serve.

    Is this dish gluten-free?

    It can be! Just swap the all-purpose flour with a 1:1 gluten-free flour blend.

    What to Serve With Chile Rellenos Casserole

    • Mexican rice or cilantro lime rice

    • Refried or black beans

    • Fresh green salad or guacamole

    • Tortilla chips and pico de gallo

    Final Thoughts

    This Chile Rellenos Casserole is the perfect blend of simplicity and flavor. With its cheesy goodness, mild heat, and creamy egg base, it brings all the boldness of a classic Mexican dish to your table — with none of the hassle. Try it tonight and watch it become a family favorite!

enjoy!