Sprinkle 1 cup shredded cheese over the chiles. Add cooked meat if using.
Add remaining chiles, then top with the remaining cheese (and queso fresco if using).
In a bowl, whisk eggs, milk, flour (if using), baking powder, salt, pepper, and garlic powder until smooth.
Pour the egg mixture evenly over the chile-and-cheese layers.
Bake for 35–45 minutes or until puffed, golden, and set in the center.
(A knife inserted near the center should come out mostly clean.)
Let rest 10 minutes before slicing. Serve with salsa, sour cream, and cilantro.
Serving and Storage:
This casserole is fantastic for dinner, but it’s also a brunch superstar. Serve with refried beans, rice, or a simple salad.
If you want it extra saucy, spoon warmed enchilada sauce or salsa over each serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooked, cooled portions for up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in the oven at 325°F (160°C) for 10–15 minutes, or microwave individual portions.
Tips:
- Drain chiles well: Too much liquid can make the casserole watery.
- Rest before slicing: It helps the egg layer set for cleaner squares.
- Cheese matters: Monterey Jack melts beautifully; cheddar adds stronger flavor.
- Want more heat? Add diced jalapeños or use pepper jack.
- Low-carb option: Omit flour (it will be slightly softer but still delicious).
Variations:
- Chorizo Chile Relleno Casserole: Add cooked chorizo for smoky, spicy flavor.
- Chicken Version: Use shredded cooked chicken + a sprinkle of cumin.
- Extra veggie: Add sautéed onions, corn, or black beans.
- Enchilada-style: Add 1/2 cup enchilada sauce to the egg batter for a richer taste.
- Mini casserole cups: Bake in muffin tins for 18–22 minutes for individual portions.
Tips:
- Make ahead: Assemble the casserole (without baking) and refrigerate up to 12 hours.
- Prevent overflow: Place dish on a baking sheet in case it puffs high.
- Best garnish: Fresh cilantro and lime brighten the rich cheese.
- More “battered” feel: Keep the flour + baking powder for a fluffier, more classic texture.
Conclusion:
Easy Chile Relleno Casserole gives you everything you love about chile rellenos—roasted chile flavor, gooey cheese,
and a fluffy egg-baked topping—without the mess of stuffing and frying. It’s quick to assemble, easy to customize,
and always a hit at the table. Whether you make it for dinner, brunch, or a potluck, it’s one of those recipes that
feels like comfort food in every bite.
FAQ:
Do I have to use whole green chiles?
Whole chiles create the most “authentic” layered effect, but you can use diced green chiles in a pinch.
If using diced, reduce extra liquids and layer carefully.
Why is my casserole watery?
Chiles may not have been drained well, or the casserole was sliced too soon.
Drain thoroughly and rest 10 minutes before cutting.
Can I make this ahead?
Yes. Assemble and refrigerate up to 12 hours, then bake when ready.
Can I omit the flour?
Yes. Flour adds structure, but it’s optional. Without it, the casserole is slightly softer but still sets.
What’s the best cheese for chile relleno casserole?
Monterey Jack is classic for melt. Pepper jack adds heat. Cheddar adds sharper flavor. A blend is perfect.
