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Easy Chili Relleno Casserole Recipe

Easy Chili Relleno Casserole Recipe

All the cheesy chile relleno flavor without frying. This simple layered casserole bakes up golden and bubbly.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 1 tsp neutral oil, for greasing the dish
  • 14 oz canned whole mild green chiles, drained and patted dry about two 7-oz cans
  • 1.5 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1.25 cup beaten eggs roughly 6 large eggs
  • 1 cup milk whole or 2%
  • 0.33 cup all-purpose flour
  • 1 tsp baking powder
  • 0.75 tsp fine salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.5 tsp smoked paprika or mild chili powder

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
  • Arrange half the green chiles flat in the dish, opening them as needed.
  • Sprinkle half the Monterey Jack and half the cheddar over the chiles.
  • Layer remaining chiles on top, then add the rest of the cheeses.
  • Whisk eggs, milk, flour, baking powder, salt, and spices until smooth.
  • Pour the egg mixture evenly over the layered chiles and cheese.
  • Bake 35–40 minutes until puffed, golden, and the center is set.
  • Rest 10 minutes. Slice into squares and serve warm.

Notes

Swap in pepper Jack for extra kick, or add cooked chorizo between the chile layers. Leftovers keep 3 days refrigerated; reheat at 350°F until warm. For a smoky twist, char fresh poblanos, peel, and use instead of canned chiles.
This recipe is an original creation inspired by classic Easy Chili Relleno Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.