If you have a love for comforting, flavorful dishes that bring a little kick to the table, you’re going to fall head over heels with this Chile Relleno Casserole Recipe. This casserole perfectly captures the spirit of traditional chile rellenos but in an easy, layered bake that’s ideal for casual dinners or feeding a crowd. It’s packed with tender green chiles, ooey-gooey melted cheeses, and a fluffy, seasoned egg batter that ties everything together in a cozy, irresistible dish. Whether you’re craving a Tex-Mex twist or a hearty meal with a touch of spice, this chile relleno casserole recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
This recipe is all about simple, pantry-friendly ingredients that come together to create a complex mix of textures and tastes. Each ingredient has a specific role, from the creamy cheeses that add richness, to the green chiles bringing just the right amount of heat and brightness, to the egg mixture that bakes up light and fluffy.
- Nonstick spray: Essential for greasing your pan to ensure the casserole comes out easily without sticking.
- 20 ounces whole green chiles: The star ingredient, offering mild heat and a vibrant kick—drain and seed them for best flavor.
- 1 cup shredded cheddar cheese (divided): Adds sharpness and melts beautifully, giving lovely cheesy pockets.
- 1 cup shredded Monterey Jack cheese (divided): Smooth, mild cheese that complements the sharpness of cheddar perfectly.
- 1 cup shredded Pepper Jack cheese (divided): Adds a peppery, spicy note that amps up the flavor without overpowering.
- 8 large eggs: The binding agent that creates a light and fluffy texture throughout the casserole.
- 1 cup evaporated milk: Gives a rich creaminess that keeps the egg mixture moist and tender.
- 2/3 cup flour: Helps the egg mixture set into a soft, cake-like texture.
- 1 teaspoon baking powder: Adds lift and fluffiness to the casserole’s crust.
- 1/2 teaspoon kosher salt: Enhances all the flavors without being too salty.
- 1/2 teaspoon seasoning salt (such as Lawry’s): Brings a subtle depth with herbs and spices for extra savory warmth.
- 3/4 teaspoon black pepper: Adds just the right amount of bite and complexity to the seasoning.
- Restaurant style salsa (for serving): The perfect topping that introduces fresh acidity and heat—homemade or store-bought both work beautifully.
How to Make Chile Relleno Casserole Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350 degrees F. While it heats, give a generous spray of nonstick spray to a 9×13 inch baking pan. This little step ensures your casserole will slide right out and keep its beautiful layers intact.
Step 2: Prep the Chiles
Open your cans of whole green chiles and drain them well to avoid excess liquid in the casserole. If your chiles aren’t already slit, make a careful cut along one side of each chile and remove the seeds. This step tames the heat and smooths out the texture for the dish.
Step 3: Create the First Layer of Chiles
Layer about half of the green chiles (roughly 10 ounces) evenly across the bottom of your prepared pan. This base sets the stage for the cheesy layers that follow and ensures every bite has that classic chile flavor.
Step 4: Add the First Cheese Layer
Sprinkle 1/2 cup each of shredded cheddar, Monterey Jack, and Pepper Jack cheeses over the chiles. This trio offers a balanced combo of creamy, spicy, and sharp cheese flavors, heightening the casserole’s richness.
Step 5: Repeat Layers
Layer the rest of the green chiles on top of the first cheese layer, then top those with the remaining 1/2 cup of each cheese. These alternating layers build up a luscious and visually inviting casserole.
Step 6: Mix the Egg Batter
In a large bowl or your stand mixer, whisk together the eggs, evaporated milk, flour, baking powder, kosher salt, seasoning salt, and black pepper until smooth and even. This mixture pours over the layers and bakes into a soft, fluffy custard that holds everything together.
Step 7: Pour and Bake
Evenly pour the egg mixture over your layered chiles and cheeses in the baking pan. Place the pan in the oven and bake at 350 degrees F for 35 to 45 minutes. You’ll know it’s ready when the top puffs up, the edges turn golden, and the center sets with a slight wobble.
Step 8: Rest Before Serving
Let the casserole cool and rest for about 5 minutes after baking. This resting time helps it set, making serving easy and neat, while keeping every portion deliciously intact.
How to Serve Chile Relleno Casserole Recipe
Garnishes
Fresh garnishes can elevate this comforting dish to something truly special. Try a sprinkling of chopped cilantro, a handful of sliced green onions, or a dollop of cool sour cream. And don’t forget the salsa! Whether homemade or store-bought, it adds a bright, tangy contrast that perfectly balances the richness of the casserole.
Side Dishes
For a full meal, pair the chile relleno casserole recipe with fresh sides like Mexican rice, refried beans, or a simple mixed green salad dressed with lime vinaigrette. These sides add freshness and texture, turning the casserole into a wholesome, satisfying dinner.
Creative Ways to Present
Want to impress your guests? Serve the casserole in individual ramekins for a personalized touch, or layer it in a clear glass dish to show off the colorful layers. You can even top each serving with avocado slices or pickled jalapeños for an extra pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
Chile relleno casserole leftovers can be stored in an airtight container in the fridge for up to 4 days. It actually tastes even better after the flavors meld overnight, so it makes a great next-day lunch or dinner option.
Freezing
This casserole freezes wonderfully. Wrap it tightly with plastic wrap and foil, or transfer individual portions to freezer-safe containers. Freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
To reheat, cover the casserole with foil and warm it in a 350-degree F oven until heated through, usually about 20 minutes. For leftovers in a microwave, cover loosely and heat in short intervals to avoid drying out the eggs and cheese.
FAQs
Can I use fresh green chiles instead of canned?
Absolutely! Roasting fresh green chiles before using them adds wonderful smoky flavor, but canned chiles make the process much quicker and just as delicious.
Is this recipe very spicy?
This Chile Relleno Casserole Recipe balances mild heat from the green chiles and Pepper Jack cheese. If you prefer less heat, you can reduce the Pepper Jack or use mild cheddar and Monterey Jack only.
Can I make this casserole vegetarian?
Yes, the recipe as is doesn’t use any meat, so it’s already vegetarian-friendly. Just be sure your cheeses and seasonings are free from animal-derived rennet if strict vegetarian.
What can I substitute for evaporated milk?
Whole milk or half-and-half can be used instead of evaporated milk, but the texture might be slightly less creamy. You could also mix milk with a tablespoon of dry milk powder to mimic evaporated milk’s richness.
Can I add other vegetables to the casserole?
Definitely! Chopped onions, bell peppers, or even corn can add extra color and flavor. Just be mindful of adding too much moisture that might affect the bake.
Final Thoughts
This Chile Relleno Casserole Recipe truly checks all the boxes for flavor, comfort, and ease. It’s a dish that brings warmth to the table and smiles to everyone who tries it. Whether for a family dinner or a special occasion, I hope you give it a whirl and enjoy this hearty, cheesy, and slightly spicy gem as much as I do!
Print
Chile Relleno Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chile Relleno Casserole is a cheesy, comforting baked dish featuring layers of roasted green chiles and a blend of cheddar, Monterey Jack, and Pepper Jack cheeses. Perfectly set with a fluffy egg and flour mixture, it’s an easy, crowd-pleasing casserole that brings the classic chile relleno flavors without the traditional frying. Serve it warm with your favorite salsa for a delicious Tex-Mex meal.
Ingredients
For the Casserole
- Nonstick spray
- 20 ounces whole green chiles (canned or roasted, drained, seeded and slit)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- 1 cup shredded Pepper Jack cheese (divided)
- 8 large eggs
- 1 cup evaporated milk
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon seasoning salt (such as Lawry’s)
- 3/4 teaspoon black pepper
For Serving
- Restaurant style salsa (homemade or store bought)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick spray to prevent sticking.
- Prepare Chiles: Drain the canned whole green chiles thoroughly. If not already opened, carefully cut a slit on one side of each chile and remove all seeds to reduce bitterness and spice intensity.
- Layer First Chili Layer: Place half of the chiles, about 10 ounces, evenly on the bottom of the prepared baking dish, creating an even layer.
- Add Cheese Layer: Sprinkle 1/2 cup each of shredded cheddar cheese, Monterey Jack cheese, and Pepper Jack cheese evenly over the chile layer.
- Repeat Layers: Add the remaining chiles on top of the cheese, then sprinkle the remaining 1/2 cup each of cheddar, Monterey Jack, and Pepper Jack cheese over the second chile layer.
- Mix Egg Custard: In a large bowl or using a stand mixer, whisk together the 8 eggs, 1 cup evaporated milk, 2/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon seasoning salt, and 3/4 teaspoon black pepper until smooth and fully combined.
- Pour Egg Mixture: Pour the egg and milk mixture evenly over the layered chiles and cheese, ensuring it spreads throughout the dish.
- Bake: Bake uncovered at 350°F for 35 to 45 minutes. The casserole is done when the top is puffed up, edges are golden brown, and the center is set with minimal wobble when the pan is gently shaken.
- Rest and Serve: Let the casserole cool and set for about 5 minutes before serving. Offer restaurant-style salsa on the side to add spice and enhance flavors.
Notes
- Use whole green chiles that are mild to medium heat to balance flavors; roasting fresh chiles can add smoky depth.
- Evaporated milk helps give the casserole a creamy custard texture; whole milk may be substituted but will slightly change consistency.
- Seasoning salt like Lawry’s adds a subtle blend of spices; you can substitute with your favorite seasoning blend.
- Letting the casserole rest after baking helps it set properly for easier slicing and serving.
- Serve with fresh salsa or your preferred hot sauce for added flavor and heat variation.
- This recipe can be made ahead up to pouring the egg mixture and baked just before serving to save time.
