Name: Easy Chile Relleno Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 8 whole green chiles (canned or roasted); 2 cups Monterey Jack cheese, shredded; 1 cup cheddar cheese, shredded; 4 large eggs; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 1/2 cups milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper

If you love chile rellenos but don’t love the labor-intensive prep, this Easy Chile Relleno Casserole is about to become your new favorite. It delivers the same bold, cheesy, roasted chile flavor of traditional chile rellenos but with a no-fuss, layered bake approach that comes together in a single dish.

This recipe is perfect for weeknight dinners or weekend brunches. It’s hearty enough to be a main course but flexible enough to serve as a flavorful side. With layers of gooey cheese, smoky green chiles, and a fluffy egg batter, every bite tastes like comfort with a kick.

What Kind of Chiles Should I Use?

You can use canned whole green chiles for ease or roast fresh poblano peppers for a more authentic, robust flavor. If you enjoy a touch of heat, opt for Hatch chiles when in season. Just be sure to drain any canned chiles well to avoid excess moisture in your casserole.

Ingredients for the Easy Chile Relleno Casserole

Green Chiles – The star of the show, adding a smoky depth that defines the dish.

Monterey Jack Cheese – Melts beautifully and complements the mild heat of the chiles.

Cheddar Cheese – Adds sharpness and depth for a rich, cheesy finish.

Eggs – Create the fluffy, soufflé-like texture that holds the layers together.

Flour & Baking Powder – Help give the egg layer a light, airy structure.

Milk – Adds creaminess and helps bind the egg mixture.

Salt & Pepper – For seasoning and balance.

Optional: Salsa or Sour Cream – For topping when serving.

How To Make the Easy Chile Relleno Casserole

Step 1: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or a light coat of oil.

Step 2: Layer the Chiles and Cheese

Lay half of the green chiles flat in the bottom of the dish. Sprinkle evenly with half the Monterey Jack and cheddar cheese.

Step 3: Repeat and Layer Again

Add another layer of green chiles followed by the remaining cheese.

Step 4: Mix the Egg Batter

In a medium bowl, whisk together eggs, flour, baking powder, milk, salt, and pepper until smooth. Pour the mixture evenly over the layered chiles and cheese.

Step 5: Bake to Golden Perfection

Place the dish in the oven and bake for 45-50 minutes, or until puffed, golden, and a knife inserted in the center comes out clean.

Step 6: Cool and Serve

Let it rest for 5-10 minutes before slicing. Serve warm with your favorite salsa and a dollop of sour cream if desired.

How to Serve and Store This Casserole

Serve this dish hot from the oven for the best texture and flavor. It pairs beautifully with brunch staples or as a weeknight dinner with a crisp side salad. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.