Chile Relleno Casserole

Name: Chile Relleno Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 (7 ounces) cans whole green chilies, fire roasted; 2 1/2 cups Monterey Jack cheese shredded; 1 cup cheddar cheese shredded; 6 large eggs; 1 3/4 cups milk (2% or whole); 1/4 cup all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; Pico de Gallo (optional); chopped cilantro (optional); sour cream (optional)

August 10, 2020 by Beth Pierce 45 Comments

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This super easy to make Chile Relleno Casserole is loaded with green chile peppers, Monterey Jack cheese and cheddar cheese all nestled in baked eggs. For even more flavor top with Pico de Gallo, sour cream, cilantro or avocado. For a complete meal like Sunday Brunch I love to serve this Chile Relleno Casserole with cornbread and fruit salad.

Chile Relleno Casserole is loaded with green chiles, Monterey Jack cheese and cheddar cheese.

Does your family like egg dishes? My husband just goes crazy over them. He would eat the whole casserole if he thought he could get away with it. This Chile Relleno Casserole, Fried Egg Sandwich, Classic Denver Omelette and Egg Foo Young are just a few of his favorites. Chile Relleno Casserole is so easy to prep making it doable for a weekday breakfast or lunch. By golly we have even had this for dinner because it is so yummy.

Egg and chile casserole piled high with pico de gallo and sour cream.

How to make Chile Relleno Casserole

First grab a baking dish and spray it with a little nonstick cooking spray. I used a little olive oil spritz. Then cut open the green chilies and remove any stems. Lay half of them on the bottom of the casserole dish. Sprinkle with half of the shredded Monterey Jack cheese and cheddar cheese. Then add the rest of the green chilies and top with remaining Monterey Jack and cheddar cheese.

In a medium bowl beat together the eggs, flour, milk, baking powder, salt and pepper. Pour over the top of the chilies and cheese. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle. Top with Pico de Gallo, salsa, sour cream, green onions, enchilada sauce, or avocado. Let stand for about 10 minutes before slicing.

Egg and chile casserole with pico de gallo on top

Recipe notes and helpful tips

Canned green chilies can be found in the Hispanic food section of your local grocery store.
For best results buy good quality blocks of cheese and shred it yourself to avoid anti caking agents.
Are you feeding any army? Add 1 pound cooked ground beef, ground chorizo or ground pork sausage to the casserole with the two layers of cheese and green chilis.
Take this recipe to the next level with fresh roasted poblano peppers. Follow this recipe to read more about roasting peppers.
To increase protein add shredded chicken between the layers of chiles.
Top with your family favorites like Pico de Gallo, sour cream, salsa, minced jalapeno or chopped avocados.
Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers heat up in the microwave very well at a reduced power.
To freeze cover with several layers of plastic wrap. Freeze for up to 2 months. Thaw in the frideh overnight and reheat at a reduced power in the microwave.

A slice of egg casserole with pico de gallo and sour cream on top

More casserole recipes to try!