Few dishes capture the heart of Mexican cuisine like chile rellenos. Traditionally, this beloved dish features roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden — a perfect balance of smoky, cheesy, and savory flavors.
But while the classic version is undeniably delicious, it’s not exactly weeknight-friendly. It requires careful preparation, frying, and handling of delicate peppers — not ideal when you want a cozy, flavorful meal without spending hours in the kitchen.
That’s where Chili Relleno Casserole comes in — a baked, simplified twist on the traditional dish that delivers all the iconic flavors with far less effort. This casserole captures the essence of chile rellenos: roasted green chiles layered with cheese, nestled in a fluffy egg-based batter, and baked until golden, puffy, and irresistible.
It’s the perfect recipe for brunch, dinner, potlucks, or any time you’re craving Mexican comfort food with a little less fuss.
Ingredients You’ll Need
This recipe uses simple ingredients that come together to create a rich and satisfying dish.
Main Ingredients:
- 2 cans (4 oz each) whole green chiles (mild or spicy, depending on your taste) — roasted and peeled if using fresh
- 2 cups shredded cheese (a mix of Monterey Jack, cheddar, or pepper jack works beautifully)
- 4 large eggs
- 1 cup milk (whole or 2% recommended)
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin (optional, for added warmth)
- 1 cup salsa or enchilada sauce (optional, for topping after baking)
Optional Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sour cream or Greek yogurt
- Sliced avocado
- Lime wedges
How to Make Chili Relleno Casserole
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with olive oil or non-stick spray.
If using canned whole green chiles, drain them well and pat dry with paper towels. If using fresh poblano peppers, roast them over an open flame or under a broiler until the skins blister, then peel and remove the seeds.
Step 2: Layer the Chiles and Cheese
Start by layering half of the green chiles along the bottom of the prepared baking dish. Sprinkle half of the shredded cheese over the chiles. Repeat with the remaining chiles and cheese to create two layers.
Step 3: Prepare the Egg Batter
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, garlic powder, and cumin until smooth and well combined.
Pour the egg mixture evenly over the layers of chiles and cheese in the baking dish. The liquid will settle into the layers and puff up beautifully as it bakes.
Step 4: Bake Until Puffy and Golden
Place the casserole in the oven and bake for 30-35 minutes, or until the top is golden and the center is set. You can insert a knife into the middle — if it comes out clean, the casserole is ready.
Allow the casserole to rest for 5-10 minutes before slicing. This helps it firm up for easier serving.
Step 5: Garnish and Serve
Once slightly cooled, top the casserole with your favorite garnishes — fresh cilantro, sliced green onions, avocado, or a spoonful of salsa or enchilada sauce.
Tips for the Best Chili Relleno Casserole
Use quality cheese — A mix of Monterey Jack and cheddar gives the best melt and flavor, but feel free to experiment with pepper jack for extra heat.
Fresh or canned chiles? — Canned chiles are quick and convenient, but roasting fresh poblano peppers adds wonderful smoky flavor.
Make it spicier — Add diced jalapeños or a pinch of cayenne pepper to the egg mixture if you like it hot.
Add protein — For a heartier version, add cooked ground beef, shredded chicken, or crumbled chorizo between the layers.
Meal prep-friendly — This casserole reheats beautifully, making it perfect for meal prepping. Store leftovers in the fridge for up to 3 days or freeze individual portions.
What to Serve With Chili Relleno Casserole
This dish is a star on its own, but a few side dishes will turn it into a true Mexican-inspired feast.
Fresh green salad with a lime vinaigrette — Light and refreshing to balance the richness.
Guacamole and tortilla chips — Always a welcome addition.
Mexican street corn (Elote) — Sweet, creamy, and slightly spicy grilled corn on the cob.
A glass of iced hibiscus tea or a margarita — Perfect for brunch or dinner gatherings.
Why You’ll Love This Recipe
It’s easy and approachable — No frying, no fuss, just layer and bake.
Bold Mexican flavors — Classic chile relleno taste without the complicated steps.
Versatile — Serve it for breakfast, brunch, lunch, or dinner.
Crowd-pleasing — It’s gluten-free-friendly and can be made vegetarian or spicy depending on preferences.
Perfect for gatherings — It’s impressive enough for guests but simple enough for everyday meals.
This Chili Relleno Casserole is the kind of recipe that feels both comforting and special. It brings together everything we love about traditional chile rellenos — gooey cheese, roasted chiles, warm spices — in a format that’s incredibly easy to make.
It’s the ultimate answer for anyone who loves Mexican flavors but doesn’t want to spend hours in the kitchen. Whether you’re serving it for a cozy family brunch, a relaxed dinner with friends, or meal-prepping for the week ahead, this casserole is guaranteed to deliver comfort, flavor, and just a little bit of magic in every bite.
Give it a try — your table (and your taste buds) will thank you.
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