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 it 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 sweet potato cornbread and fruit salad.
Classic Chile Relleno Casserole
Look no further than this tasty Chile Relleno Casserole, made with simple ingredients and bursting with flavor like classic chile relleno. It is perfect for busy weeknights and holiday brunches, guaranteed to please the whole family. Chile Relleno Casserole is so easy to prep making it doable for a weekday breakfast or lunch. If you like this recipe, try tater tot breakfast casserole, hashbrown breakfast casserole, Frito pie, and Doritos casserole.
Easy Ingredients – Amazing Casserole
How to make Chile Relleno Casserole
First, spray a baking dish 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 the remaining Monterey Jack and cheddar cheese.
In a medium bowl beat together the eggs, flour, milk, baking powder, salt and pepper. Pour it 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.
Recipe 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 of 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 family favorites like pico de gallo, sour cream, salsa, minced jalapeno, or chopped avocados.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the casserole in the oven covered with aluminum foil at 325 degrees for 15-20 minutes or until heated through or in the microwave at 60% power for 2-3 minutes or until warm.
To freeze cover with several layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat the casserole in the oven covered with aluminum foil at 325 degrees for 15-20 minutes or until heated through or in the microwave at 60% power for 2-3 minutes or until warm.
More casserole recipes
Chile Relleno Casserole Recipe
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
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 inch dish with nonstick cooking spray.
- Cut chilies open by slicing from top to bottom and remove any stems. Layer half of the cut chilies in the bottom of prepared casserole dish. Sprinkle with half the Monterey Jack and cheddar cheese. Layer with the second half of the cut chilies and the remaining cheese.
- In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper. Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
- Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.
Notes
- 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.
- To increase protein add shredded chicken between the layers of chilies.
- 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.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Linda
Great recipe for Chilies and a nice change
Susan Langford
Sarah Paul
Would it be possible to do this without flour so it’s gluten free? Is the flour used as a thickener? Wondering if cornstarch would work…
Beth Pierce
Yes, the flour is a thickener. I have never tried it with cornstarch. 1/4 cup seems like a lot of cornstarch. If you try it, I would go with 1-2 tablespoons. Please let us know how it works out.
Rosie
Should the eggs in this recipe be room temp, or use straight out of the fridge? I always forget!
Beth Pierce
I have done it both ways but if you have time I would warm them for about 30-40 minutes
Mary
I can’t find whole chilis. Can I use the same amount of diced green chilis?
Beth Pierce
Yes you can.
Jennifer
The flavors in this casserole are just awesome! So yummy and can’t wait to make it again!
Natasha
I’m glad I tried this recipe because we loved it! It was easy to make and definitely a new favorite for my family.
katerina
This was SO delicious! Everyone loved it!
Lisalia
Yummy! I’ve had this at a restaurant before. And can’t believe how easy it was to make at home. So delicous. I’m excited that I can have this any time I want!
Betsy
Wonderful filling meal! Love this with a nice side of potatoes & some fruit. Good for dinner too. Love the simplicity and ease of making this recipe. So incredibly delicious!
Kristyn
I love chile relleno!! I had never had it in a casserole before, but I am glad I tried it!! A big hit with my family!! Topped with pico & sour cream to add more flavor.
Matt
Chiles, eggs, cheese, and tomatoes? Some of my favorite things. This chile Relleno recipe is awesome and super easy to make. Love it!
Julia
I added chorizo sausage as per your suggestion and that made the recipe even more delicious! Thank you!
Tara
Yum! You had me at puffy egg base! So many incredible flavors in this casserole and I love all that cheese.
Shadi
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
Beth
Wow this sounds amazing and low carb too! So many wonderful flavours.
Kylie
Such a delicious recipe and so perfect for brunch!
Vicky
I love dishes like this that use primarily eggs but can be a dinner meal. This recipe sounds amazing and full of flavor!
Shelley
I love chile rellenos! This looks amazing! My son will love it!
Stephanie
This looks amazing! My family is going to love it!
Katie
My mouth is watering! Can’t wait to try this one.
Trang
I’ve been struggling with new breakfast ideas so this is perfect… especially because it’s quick to make (and less dishes are required). Love!
Katie
Looks so delicious! Can’t wait to try this one!
Betsy
So easy and yummy! Perfect weekend breakfast in front of a warm fire on a crisp, cool morning! I love the flavor of chiles and creamy cheese together! Even better with the eggs. 😉
Chris Collins
I’ve actually never had Chile Relleno Casserole before, but it looks full of flavour and easy to make, so I’ll definitely be giving it a go! 🙂
Dannii
We are always looking for more ways to use eggs and this looks delicious. I can’t wait to try.
Rachna
This is a wonderful recipe.for a nice hearty weekend brunch. I am going to give it a try. Thank you!
Kathryn
I love that I can make a large batch of this when I’m feeding my whole family. So yummy! Thanks so much for sharing!
Cathleen
I can’t resist a good casserole, and this one looks perfect! Thank you so much for the recipe, bookmarked to make this weekend! 🙂
Michelle
This looks so flavorful and delicious. Definitely making this for our next Meatless Monday!
Chris
This is total comfort food! Can’t wait to try the recipe 🙂
Cate
Oh I love chile relleno and this casserole looks so easy and tasty! Thanks for the recipe!
Nathan
I am a HUGE proponent of breakfast/brunch, and this looks like a great way to switch things up a little bit! Can’t wait to try it out 🙂
Marta
I live in the land of Tex-Mex, but I’m always underwhelmed with the chiles rellenos served here. This was a fantastic option for breakfast this morning.
Catalina
Love how flavorful this casserole is! It will be my husband’s new favorite dish!
Sara
This was such a great way to start my day! Enjoyed this for breakfast this morning and it didn’t disappoint! Even my picky eaters gobbled this up!
wilhelmina
I love this! All of the flavor I love in classic rellenos in an easy to make casserole!
Beti
I love everything about this! Its easy to make and incredibly delicious!! YUM!
katerina
Such a fantastic weeknight meal!! It looks incredibly delicious!
Jacque Hastert
What a great idea for our Sunday Funday brunch menu! I can’t wait to throw this together and serve my friends and family. I know they will love it and so will I .
Toni
Such a really delicious and easy to make weeknight meal!! This is so good!
Erin
This Chile Relleno Casserole looks heavenly!
Lauren k
I love this so much. And I love that it’s low carb too. What a great recipe!
Deb. W
Add hamburger. Makes a great meal