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Chile Rellenos Casserole

If you’re looking for a crowd-pleasing dish that delivers all the flavors of traditional chile rellenos without the hassle of stuffing and frying individual peppers, this casserole is your new best friend. Enjoy layers of roasted green chiles, gooey Monterey Jack and Cheddar cheeses, and a savory egg custard that melds into a comforting, versatile meal perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chile Rellenos Casserole Ingredients
  • 2 cans (7 oz each) whole green chiles drained and patted dry
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded Cheddar cheese
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (10 oz) red enchilada sauce
  • Fresh cilantro optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
  2. Arrange half of the drained whole green chiles (approximately 1 can) in the bottom of the dish and sprinkle with 1 cup each of the shredded Monterey Jack and Cheddar cheeses.
  3. Layer the remaining chiles over the first layer and top with the rest of the cheeses.
  4. In a medium bowl, whisk together 4 large eggs, 1 cup whole milk, and 1/2 cup heavy cream. Then add 3 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth.
  5. Pour the custard evenly over the layered casserole, ensuring it seeps into all the nooks and crannies.
  6. Bake uncovered for 35-40 minutes, until the top turns golden and a knife inserted in the center comes out clean.
  7. Immediately after baking, pour the 10 oz red enchilada sauce over the hot casserole.
  8. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired, then slice and serve.

Notes

This Chile Rellenos Casserole is an adaptable comfort food that brings together the flavors of roasted green chiles, melted cheeses, and a savory egg custard. You can easily customize the dish by swapping cheeses, adding proteins like chorizo or ground turkey, or incorporating vegetables such as black beans or corn. It pairs nicely with Mexican rice, a crisp green salad, or warm corn tortillas. Leftovers intensify in flavor and make great next-day meals.