Easy Chile Relleno Casserole
This cozy, cheesy casserole features roasted green chiles, melty cheese, and a fluffy egg base—perfect for breakfast, brunch, or dinner.
- Prep Time: 10 minutes
- Cook Time: Drain green chiles thoroughly to avoid a soggy casserole. Use freshly shredded cheese for the best melting texture. Allow the casserole to rest before cutting to help it set.
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole / Main Dish
- Method: Baking
- Cuisine: Tex-Mex / Southwest
- Diet: Vegetarian
Ingredients
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
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
Cooking spray or butter (for greasing the dish)
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Layer the Chiles & Cheese
Arrange half the drained green chiles evenly in the baking dish.
Sprinkle with half of the Monterey Jack and cheddar cheeses.
Repeat with the remaining chiles and top with the rest of the cheese.
Make the Egg Mixture
In a mixing bowl, whisk together eggs, milk, flour, baking powder, salt, pepper, and garlic powder until smooth.
Assemble & Bake
Pour the egg mixture evenly over the layered chiles and cheese.
Bake uncovered for 40–45 minutes, until puffed and golden brown.
Cool & Serve
Let the casserole rest for 10 minutes before slicing. Serve warm.
Notes
Drain green chiles thoroughly to avoid a soggy casserole.
Use freshly shredded cheese for the best melting texture.
Allow the casserole to rest before cutting to help it set.
Find it online: https://elladishes.com/easy-chile-relleno-casserole/
