If you love the bold, cheesy goodness of classic chile rellenos but dread the mess of frying and stuffing individual peppers, this Easy Chile Relleno Casserole is the answer to your cravings. It’s all the deliciousness of the traditional dish—mild green chiles, gooey cheese, and a light egg batter—baked into one bubbly, golden, comforting casserole. Ready in under an hour and ridiculously simple to put together, it’s a weeknight wonder that brings bold Tex-Mex flavor to your table with minimal effort.

Why You’ll Love This Recipe

So Easy, It’s Almost Foolproof: Just layer, whisk, pour, and bake—no frying, no fussing with toothpicks or hot oil.
Family-Friendly Flavor: Mild green chiles give just enough kick without overwhelming heat, making this perfect for kids and spice-sensitive eaters.
Perfect for Any Meal: Serve it for breakfast, brunch, lunch, or dinner. It’s that versatile.
Make-Ahead Friendly: It reheats beautifully and actually tastes even better the next day.

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious chile relleno casserole:

Canned Whole Green Chiles: Mild and flavorful, they give that signature chile relleno taste without needing to roast and peel fresh peppers.
Cheddar Cheese: Sharp cheddar melts perfectly and adds a rich, bold flavor. Monterey Jack or a blend of both works beautifully too.
Eggs: The base of the light, soufflé-like topping—fluffy, golden, and delicious.
All-Purpose Flour: Helps the egg mixture puff and gives the dish structure.
Milk: Adds creaminess to the egg batter and ensures everything bakes up moist and tender.
Baking Powder: Gives the egg layer that nice lift and fluffiness.
Salt and Pepper: Basic seasoning to enhance the overall flavor.
Optional Add-Ins: Diced onions or cooked ground meat for a heartier dish.

Variations

Want to put your own twist on this casserole? Go for it!

Add Meat: Browned ground beef, turkey, or chorizo layers well with the chiles for a protein-packed version.
Spice It Up: Add a few dashes of hot sauce, chopped jalapeños, or pepper jack cheese for more heat.
Breakfast Style: Add some cooked and crumbled breakfast sausage and serve it with a side of hash browns.
Low-Carb Version: Skip the flour and baking powder for a denser, frittata-like texture. It still turns out delicious.

How to Make Easy Chile Relleno Casserole

Step 1: Prep the Oven and Dish

Preheat your oven to 350°F. Lightly grease a baking dish to prevent sticking and make cleanup easier.

Step 2: Layer the Chiles and Cheese

Split the canned green chiles open and remove any seeds if needed. Layer half of them on the bottom of the dish. Top with half the shredded cheese. Repeat with the remaining chiles and cheese to form a second layer.

Step 3: Make the Egg Batter

In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth and lump-free. This will puff up in the oven and form that soft, golden crust.

Step 4: Pour and Bake

Pour the egg mixture evenly over the chile and cheese layers. Bake uncovered for 35–40 minutes or until the top is golden and the center is set. You’ll know it’s done when a knife inserted in the middle comes out clean.

Step 5: Cool and Serve

Let it cool for about 5–10 minutes before slicing. This helps it set and makes serving easier.

Pro Tips for Making the Recipe

Drain the Chiles Well: Too much moisture can make the casserole watery. Pat them dry with paper towels if needed.
Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. Freshly shredded cheese is creamier and tastier.
Don’t Skip the Baking Powder: It gives the egg mixture that light, airy texture.
Let It Rest Before Slicing: Just a few minutes of resting time helps the layers firm up for clean slices.

How to Serve

This casserole shines in so many settings:

As a Main Dish:

Serve with a scoop of Spanish rice, refried beans, or a side salad for a full meal.

For Breakfast or Brunch:

Pair with hash browns, fresh fruit, and a mimosa or coffee for a crowd-pleasing brunch spread.

With Toppings:

Try it with sour cream, salsa, chopped cilantro, or avocado slices for added flavor and freshness.

Wrapped Up:

Spoon leftovers into a warm tortilla for a delicious breakfast burrito!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or oven.

Freezing

Yes, you can freeze it! Wrap tightly in foil or store in a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Microwave individual slices for 1–2 minutes or reheat the whole dish in a 350°F oven until warmed through.

FAQs

Can I use fresh green chiles instead of canned?
Absolutely! If you have time, roast and peel fresh Anaheim or poblano chiles for a more traditional flavor. Just be sure to remove the seeds and skins.

Can this be made vegetarian?
Yes, and it already is if you leave out any optional meat add-ins. Just use chiles, cheese, and the egg mixture.

Is it spicy?
Not really. The canned green chiles are usually quite mild. If you want more kick, add some diced jalapeños or hot sauce.

Can I double the recipe?
Definitely. Use a larger baking dish and increase the bake time slightly. It’s perfect for feeding a crowd or bringing to a potluck.

Final Thoughts

This Easy Chile Relleno Casserole is everything you love about the classic dish, without the hassle. It’s simple, satisfying, and packed with flavor in every bite. Whether you’re whipping it up for a casual dinner or meal-prepping for the week ahead, this casserole will have everyone asking for seconds. Try it once and it just might become a regular on your menu!

Easy Chile Relleno Casserole Recipe