This easy chile relleno casserole recipe takes all the flavor of classic chile rellenos and transforms it into a comforting, cheesy, oven-baked dish—no frying required. Made with layers of roasted green chiles, gooey cheese, and a fluffy egg batter, it’s the perfect easy dinner or brunch option that’s bold, satisfying, and family-friendly.
Why You’ll Love This Recipe
You’ll love this casserole because it delivers all the essence of traditional chile rellenos—mild heat, creamy cheese, and a fluffy, custardy base—without the mess or effort of stuffing and frying peppers. It’s a one-dish wonder that comes together quickly and bakes beautifully in the oven. Plus, it’s naturally gluten-free, great for meal prep, and even better the next day.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole roasted green chiles (canned or homemade, seeds removed)
- Monterey Jack cheese (shredded)
- Cheddar cheese (shredded)
- Eggs
- Milk (whole or 2%)
- All-purpose flour or cornstarch (for a gluten-free option)
- Baking powder
- Salt
- Black pepper
- Optional toppings: sour cream, salsa, chopped cilantro, green onions
directions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish.
- Lay half of the roasted green chiles flat in the bottom of the dish.
- Sprinkle with half of the shredded cheeses.
- Repeat with another layer of chiles and the remaining cheese.
- In a mixing bowl, whisk together eggs, milk, flour (or cornstarch), baking powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the chiles and cheese.
- Bake for 4045 minutes, or until the top is golden and the center is set.
- Let rest for 510 minutes before slicing. Serve warm with your favorite toppings.
Servings and timing
This recipe serves 6.
Prep time: 10 minutes
Cook time: 4045 minutes
Total time: 5055 minutes
Servings: 6
Variations
- Spicy version: Use hot Hatch chiles or mix in diced jalapeños.
- Meaty twist: Add cooked ground beef, shredded chicken, or chorizo between the chile layers.
- Extra veggies: Add sautéed onions, spinach, or mushrooms.
- Low-carb: Use cornstarch instead of flour or omit entirely for a more quiche-like texture.
- Cheese swap: Try pepper jack, queso fresco, or a Mexican cheese blend for a flavor boost.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the full dish in a 325°F (160°C) oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use canned green chiles?
Yes, canned whole green chiles are convenient and perfect for this recipe. Just drain and pat them dry before layering.
Is this casserole spicy?
It’s mildly spicy if you use standard green chiles. You can increase or decrease the heat to suit your taste.
Can I make it ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake when ready to serve.
Can I freeze chile relleno casserole?
Absolutely! Let it cool completely, then freeze in portions or as a whole. Reheat from thawed for best texture.
What’s the texture like?
It’s soft and custard-like, similar to a crustless quiche or egg bake.
Can I use egg whites only?
Yes, but the result will be lighter and less rich. Consider adding a few whole eggs for structure.
What side dishes go with this?
Great with refried beans, rice, salad, or tortillas.
Can I use different cheeses?
Yes! Mix and match your favorite melty cheeses—pepper jack, cotija, or a Mexican blend all work well.
Is this dish gluten-free?
It can be. Use cornstarch or a gluten-free flour blend instead of all-purpose flour.
Can I add sauce on top?
Yes, top with enchilada sauce, salsa verde, or your favorite hot sauce for extra flavor.
Conclusion
This easy chile relleno casserole delivers bold flavors and cheesy goodness in a fuss-free, family-friendly format. With minimal prep and endless customization options, it’s a delicious way to bring a beloved Mexican dish to your table without the work. Perfect for breakfast, brunch, or dinner—it’s sure to become a regular in your meal rotation.
Description
This easy chile relleno casserole takes everything you love about traditional chile rellenos — roasted peppers, melty cheese, and a fluffy egg batter — and turns it into a cozy, oven-baked dish. No frying or stuffing needed! Perfect for breakfast, brunch, or a quick weeknight dinner.
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Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch baking dish.
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Layer half of the green chiles on the bottom of the dish.
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Sprinkle with half of the cheese.
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Repeat with remaining chiles and cheese to create a second layer.
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In a mixing bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and pepper until smooth.
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Pour the egg mixture evenly over the chiles and cheese.
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Bake for 3540 minutes, or until puffed up, golden, and set in the center.
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Let cool for 510 minutes before slicing. Serve warm with your favorite toppings.
Notes
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Want more heat? Use fire-roasted or spicy green chiles, or add a few dashes of hot sauce to the egg mix.
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Add cooked ground beef or chorizo for a meatier version.
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Great as leftovers — reheats well in the microwave or oven.
