Easy Chile Relleno Casserole

Why You’ll Love This Recipe

I love how easy this casserole is to throw together, especially on busy mornings or lazy weeknights. It uses canned green chiles, so there’s no roasting involved, and everything bakes in one dish. The blend of Monterey Jack and cheddar gives it that melty, cheesy pull I crave, and the egg mixture bakes into a light, savory custard. It’s also vegetarian, gluten-flexible, and great for feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 4 large eggs

• 1 cup whole milk

• ½ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder

• Cooking spray or butter for greasing the dish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. I lay half the green chile halves in the bottom of the dish, spreading them out evenly.

3. I sprinkle half the Monterey Jack and cheddar cheese over the chiles.

4. I layer the remaining green chiles on top, followed by the rest of the cheese.

5. In a medium bowl, I whisk together the eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.

6. I pour the egg mixture evenly over the layered chiles and cheese.

7. I bake the casserole uncovered for 40–45 minutes, or until the top is puffed and golden and a toothpick inserted in the center comes out clean.

8. I let it rest for about 10 minutes before slicing and serving. This helps it set and makes cleaner slices.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

• Spicy version: I sometimes add a chopped jalapeño or a dash of cayenne to the egg mixture for a kick.

• Add-ins: I mix in sautéed onions, spinach, or corn for extra texture and flavor.

• Protein boost: Cooked chorizo or crumbled breakfast sausage can be layered with the chiles for a heartier version.

• Gluten-free: I use a 1:1 gluten-free flour blend if I want to make it gluten-free.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual slices for about 1–2 minutes or warm them in a 300°F oven until heated through.

This casserole also freezes well. I wrap individual portions in plastic wrap and foil, then freeze them for up to 2 months. When I’m ready to eat, I thaw overnight in the fridge and reheat.

FAQs

Can I use fresh green chiles?

Yes, I’ve used roasted fresh Anaheim or poblano chiles when I have them. I peel and seed them just like canned ones. It adds a smokier flavor.

Do I need to peel canned green chiles?

Nope! They’re already peeled and ready to go. I just make sure to drain them well to prevent excess moisture in the casserole.

Can I use pre-shredded cheese?

I’ve done it in a pinch, but I prefer freshly shredded cheese—it melts better and has no added starches.

What kind of milk works best?

Whole milk gives the richest custard texture, but I’ve also used 2% or even unsweetened almond milk with good results.

Can I make it ahead of time?

Yes, I assemble it the night before, cover, and refrigerate. In the morning, I bake it straight from the fridge, adding a few extra minutes to the bake time.

Conclusion

This Easy Chile Relleno Casserole has become one of my go-to comfort foods. It’s hearty, flavorful, and incredibly easy to prepare with pantry staples. I love how it brings bold Southwest flavors to my table without the hassle of traditional chile rellenos. Whether I’m feeding guests or just making a simple family meal, it’s always a hit.

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