Easy Chili Rellenos Casserole – A Cheesy, Comforting Classic

If you love the flavor of classic Chiles Rellenos but don’t want the hassle of stuffing and frying individual peppers, this Chili Rellenos Casserole is the perfect solution. It captures all the rich, cheesy goodness you crave in an easy, family-friendly baked dish that’s ready in about an hour.

Whether you’re cooking for a casual weeknight dinner or a relaxed weekend brunch, this comforting casserole is sure to become a favorite.

Below, you’ll find step-by-step instructions, helpful tips, serving suggestions, and common FAQs so you can make this recipe perfectly every time.

 Ingredients You’ll Need

Gather these simple ingredients before you start:

• 2 cans (7 oz each) whole green chile peppers, drained

• 8 oz Monterey Jack cheese, shredded

• 8 oz Longhorn or Cheddar cheese, shredded

• 2 large eggs

• 1 can (5 oz) evaporated milk

• 2 tablespoons all-purpose flour

• ½ cup regular milk (to adjust batter thickness if desired)

• 1 can (8 oz) tomato sauce (or swap for enchilada sauce)

• Nonstick cooking spray

Step-by-Step Instructions

Follow these clear steps for the best Chili Rellenos Casserole:

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).

2. Spray a 9×13-inch baking dish thoroughly with nonstick cooking spray.

Step 2: Layer the Peppers & Cheese

1. Arrange half of the drained chile peppers in an even layer across the bottom of the baking dish.

2. Sprinkle evenly with half of the shredded Monterey Jack and half of the shredded Cheddar (or Longhorn) cheese.

3. Layer the remaining chiles on top.

4. Finish with the rest of the shredded cheeses, reserving a small handful if you’d like to broil extra cheese at the end.

Tip: For a little extra kick, you can sprinkle in some chopped jalapeños between the layers.

Step 3: Make the Egg Batter

1. In a medium bowl, whisk together:

   • 2 large eggs

   • 1 can evaporated milk

   • 2 tablespoons flour

2. If the mixture seems too thick, gradually whisk in up to ½ cup milk until it’s pourable but not runny.

Step 4: Pour the Batter

• Evenly pour the egg mixture over the layered chiles and cheeses in the baking dish.

Step 5: Bake

1. Place the casserole in your preheated oven.

2. Bake for 25 minutes until the egg mixture is set and slightly puffed.

Step 6: Add Tomato Sauce & Finish Baking

1. Carefully remove the casserole from the oven.

2. Pour 1 can (8 oz) tomato sauce (or enchilada sauce) evenly over the top.

3. Return to the oven and bake for an additional 15 minutes.

Step 7: Broil for a Cheesy Finish

1. If desired, turn on your broiler.

2. Sprinkle any reserved cheese over the top.

3. Broil for 2–3 minutes until the cheese is bubbly and lightly golden brown.

Step 8: Serve and Enjoy!

• Let the casserole cool for 5–10 minutes so it sets up slightly.

• Slice into squares and serve warm.

 Serving Suggestions

This casserole pairs beautifully with:

• Warm flour tortillas

• Refried beans

• Spanish rice

• A crisp green salad with avocado

• Fresh salsa or pico de gallo

 Variations & Tips

Switch up the sauce: Use red or green enchilada sauce instead of tomato sauce for a spicier flavor.

Add protein: For a heartier casserole, layer in shredded rotisserie chicken or cooked ground beef.

Make ahead: Assemble the casserole up to the baking step, cover, and refrigerate overnight. Bake when ready to serve.

Spice it up: Add diced jalapeños, chipotle peppers, or a sprinkle of chili powder for extra heat.

 Frequently Asked Questions

Can I make this casserole vegetarian?
Yes! As written, this recipe is already vegetarian—no meat needed.

Can I freeze leftovers?
Absolutely. Let the casserole cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently.

How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Can I use fresh chiles instead of canned?
Sure! Roast, peel, and seed fresh Anaheim or poblano chiles as a substitute for canned chiles.

 Printable Recipe Card

Chili Rellenos Casserole

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8

Ingredients:

• 2 cans (7 oz each) whole green chiles, drained

• 8 oz shredded Monterey Jack cheese

• 8 oz shredded Cheddar or Longhorn cheese

• 2 large eggs

• 1 can (5 oz) evaporated milk

• 2 tbsp flour

• ½ cup milk (optional, to adjust batter)

• 1 can (8 oz) tomato sauce or enchilada sauce

• Nonstick cooking spray

Instructions:

1. Preheat oven to 350°F. Spray 9×13 baking dish.

2. Layer half the chiles and half the cheeses. Repeat.

3. Whisk eggs, evaporated milk, and flour. Thin with milk if needed.

4. Pour egg mixture over layers.

5. Bake 25 min.

6. Pour tomato sauce on top. Bake 15 more min.

7. Broil with extra cheese for 2–3 min.

8. Rest briefly, slice, and serve.

enjoy!