Chili Relleno Casserole – A Cozy, Crowd-Pleasing Weeknight Bake

This chili relleno casserole has all the flavor of the classic restaurant favorite without the fuss of stuffing and frying peppers. It’s cheesy, gently spicy, and wonderfully satisfying. You’ll layer roasted green chiles with eggs, milk, and two kinds of cheese to make a tender, savory bake that works for breakfast, lunch, or dinner.

It’s easy to prep ahead, reheats beautifully, and feels special enough for company. If you love the flavors of chili rellenos but want something simple and comforting, this is it.

Why This Recipe Works

This casserole uses canned whole green chiles or fire-roasted poblanos for big flavor with minimal prep. A quick egg and milk mixture sets into a soft custard that holds everything together without feeling heavy.

Two cheeses—sharp cheddar and Monterey Jack—melt into a creamy, gooey layer that mimics the classic relleno filling. A bit of flour and baking powder help the custard puff lightly, while a sprinkle of seasoning keeps it bright and balanced. The result is a cozy, bubbling bake with just the right amount of heat.

Ingredients

• Whole green chiles (canned, 2 cans, 7–8 ounces each) or fresh poblanos (4–5 large), roasted and peeled
• Monterey Jack cheese, shredded (2 cups)
• Sharp cheddar cheese, shredded (1 1/2 cups)
• Eggs (5 large)
• Milk (1 1/2 cups; whole or 2%)
• All-purpose flour (1/3 cup)
• Baking powder (1 teaspoon)
• Salt (3/4 teaspoon)
• Black pepper (1/2 teaspoon)
• Ground cumin (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Optional heat: pinch of cayenne or red pepper flakes
• Neutral oil or butter for greasing the dish
• Optional toppings: sliced green onions, chopped cilantro, sour cream, salsa, avocado

Instructions

1. Prep your pan. Heat the oven to 375°F (190°C).Grease a 9×13-inch baking dish with oil or butter. This prevents sticking and helps the edges brown nicely.
2. Prepare the chiles. If using canned whole green chiles, drain them well and pat dry. If using fresh poblanos, roast over an open flame or under the broiler until charred, steam in a covered bowl 10 minutes, then peel, seed, and pat dry.
3. Layer the chiles. Arrange half the chiles in an even layer in the baking dish.Lay them flat so they create a loose “base.” Save the rest for the top.
4. Add the first cheese layer. Sprinkle half the Monterey Jack and half the cheddar evenly over the chiles. This helps the casserole set and creates melty pockets throughout.
5. Make the custard. In a bowl, whisk eggs, milk, flour, baking powder, salt, black pepper, cumin, garlic powder, and onion powder until smooth. If you want extra heat, add a pinch of cayenne.
6. Assemble. Pour half the custard over the cheese layer.Add the remaining chiles, then the remaining cheeses. Pour the rest of the custard evenly over the top.
7. Bake. Place the dish in the center of the oven and bake for 30–35 minutes until the top is golden in spots and the center is just set. A knife inserted near the center should come out mostly clean.
8. Rest and garnish. Let the casserole rest for 10 minutes.This helps it slice cleanly. Garnish with green onions or cilantro if you like.
9. Serve. Cut into squares and serve with salsa, sour cream, or avocado. It pairs well with a simple salad, rice, or black beans.

Storage Instructions

Let leftovers cool completely, then cover and refrigerate for up to 4 days.

Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through. For freezing, wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat at 325°F.

The texture stays surprisingly tender, especially if you avoid overbaking the first time.

Why This is Good for You

This casserole offers a satisfying mix of protein, calcium, and fiber when paired with sides like beans or a salad. Eggs and cheese provide high-quality protein that keeps you full and supports muscle health. Green chiles bring vitamin C, plus capsaicin for a gentle metabolism boost.

If you choose reduced-fat milk and balance your plate with veggies, it becomes a well-rounded, feel-good meal that doesn’t sacrifice comfort.

Common Mistakes to Avoid

• Skipping the pat-dry step. Wet chiles add extra moisture and can make the casserole soggy. Drain and pat dry thoroughly.
• Overbaking. The custard turns rubbery if baked too long. Pull it when the center is set but still tender.
• Uneven layers. Clumps of cheese or folded chiles can cause uneven cooking.Spread everything in an even layer for consistent results.
• Too much heat without balance. If you add extra spice, keep the salt and dairy in check so the flavors stay rounded, not harsh.
• Using pre-shredded cheese only. It works, but it contains anti-caking agents that reduce meltiness. If possible, grate at least some cheese fresh for a creamier texture.

Variations You Can Try

• Chorizo or sausage. Brown 8 ounces of Mexican chorizo or breakfast sausage and layer it between the chiles for a heartier bake.
• Vegetable boost. Add sautéed onions, corn, or spinach between layers. Keep add-ins dry to avoid excess moisture.
• Breakfast style. Serve with pico de gallo and breakfast potatoes.You can also add diced ham and a touch of smoked paprika.
• Smoky twist. Use pepper jack and a handful of smoked gouda for a deeper, campfire-like flavor.
• Gluten-free.</-strong> Swap the all-purpose flour for a 1:1 gluten-free flour blend or 2 tablespoons of cornstarch.
• Low-carb. Skip the flour entirely and reduce milk to 1 cup. The texture will be softer but still delicious.
• Tomato lift. Spoon a thin layer of drained, fire-roasted diced tomatoes between the chiles and cheese for brightness.

FAQ

Can I use roasted red peppers instead of green chiles?

Yes, but the flavor will be sweeter and less spicy. If you swap them in, consider adding a pinch of cayenne or a small diced jalapeño for balance.

Do I have to roast fresh poblanos, or can I use canned chiles?

Canned whole green chiles are perfect for convenience and consistent results.

Fresh roasted poblanos offer a deeper, smokier flavor if you have the time. Both work well.

How can I make it spicier without overwhelming it?

Add minced jalapeño or serrano to the layers, use pepper jack, and include a small pinch of cayenne in the custard. Taste your chiles first—heat levels vary by brand.

What’s the best cheese combo?

A mix of Monterey Jack for melt and sharp cheddar for bite is classic.

Pepper jack, Oaxaca, or asadero also melt beautifully. Use at least one cheese that melts easily.

Why did my casserole turn watery?

Usually it’s excess moisture from chiles or add-ins. Be sure to drain and pat dry, and sauté any vegetables to cook off moisture before layering.

Also, let the casserole rest before slicing.

Can I make it ahead?

Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time and check for doneness in the center.

What can I serve with it?

It’s great with a simple green salad, Spanish rice, black beans, or roasted potatoes.

For toppings, try salsa verde, a dollop of sour cream, or sliced avocado.

Final Thoughts

Chili relleno casserole gives you big flavor with easy, weeknight-friendly steps. It’s flexible, reliable, and loved by kids and adults alike. Keep a couple of cans of green chiles in the pantry, and you’re never far from a cozy, satisfying meal.

Try it once, then make it your own with a favorite cheese, a little extra heat, or a fun topping. This is comfort cooking you’ll come back to again and again.