- Preheat oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Cook the meat: In a large skillet over medium heat, add the ground chicken or beef. Cook until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed.
- Sauté aromatics: Add chopped onion to the meat and cook 3–4 minutes until softened. Stir in minced garlic, cumin, chili powder, salt, and pepper; cook 1 more minute until fragrant.
- Add peppers & tomatoes: Stir in roasted green chilies and the diced tomatoes with green chiles. Cook for 2–3 minutes until everything is well combined.
- Make creamy layer: In a medium bowl, whisk together sour cream and Mexican crema until smooth. Spread half of this mixture on the bottom of the prepared baking dish.
- Layer filling: Spread the meat and pepper mixture evenly over the creamy layer.
- Add cheese: Sprinkle half of both the Monterey Jack and cheddar cheeses over the meat layer.
- Top with cream & cheese: Dollop the remaining sour cream mixture over the cheese, then top with the remaining cheeses.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
- Serve & garnish: Allow the casserole to rest 5 minutes before serving. Garnish with fresh cilantro or sliced jalapeños if desired!
Serving and Storage
Serving
- Serve hot with warm tortillas or crusty bread to soak up the sauce.
- Pair with Spanish rice, refried beans, or a crisp green salad.
- Top with fresh pico de gallo, avocado slices, or a dollop of extra sour cream for extra flavor.
Storage
- Refrigerator: Store leftover casserole in an airtight container up to 3–4 days.
- Freezer: Freeze portions in freezer‑safe containers up to 2 months; thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Tips
- Roasting peppers: Roast fresh green chilies over a gas flame or under the broiler for best smoky flavor before chopping.
- Cheese mix: Use a blend of Monterey Jack and cheddar for great melt and flavor balance.
- No meat version: Omit the ground meat for a vegetarian dish — add black beans for extra protein.
- Extra heat: Add diced jalapeños or a dash of cayenne to the filling for spicier casserole.
Variations
- Chicken Chili Relleno Bake: Swap ground meat for shredded cooked chicken for a lighter version.
- Green Chile Enchilada Style: Stir in green enchilada sauce for saucier, tangier flavor.
- Sour Cream Free: Use a creamy white queso sauce in place of sour cream.
- Mexican Street Corn Twist: Add charred corn kernels and cotija cheese into the layers.
FAQ
- Can I use canned green chilies?
Yes! Canned chilies (such as Hatch or poblano) work great — adjust quantity to taste. - Is this dish spicy?
It’s moderately mild — add jalapeños or cayenne if you want more heat! - Can I make this ahead?
Yes — assemble, cover, and refrigerate up to 24 hours before baking. - Can I make it gluten‑free?
Yes — ensure your seasonings and canned ingredients are gluten‑free!
Conclusion
**Chili Relleno Casserole** brings all the bold, comforting flavors of the classic Mexican dish into an easy, cheesy bake that’s perfect for weeknights, potlucks, or family dinners. With tender roasted peppers, creamy layers, and melty cheese, it’s sure to become a new favorite!
