Chile Relleno Casserole

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Chile Relleno Casserole is baked with green chili’s, two kinds of cheese, and an egg batter to make a delicious and creamy casserole your whole family will enjoy.

Making casseroles such as Cheesy Taco Bake, Chicken Cordon Bleu and this layered Chile Relleno dish is an easy and delicious way to feed your family, especially on busy weeknights!

Chile relleno casserole in a white casserole dish on a bright background with a black serving spoon topped with diced jalapeños, cilantro, and avocado.

Chile Relleno Casserole

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This simple, yet delicious Chile Relleno Casserole recipe is loaded with cheddar and pepper jack cheese so it has tons of flavor and even a little bit of heat! It really is the perfect way to fill your family up any night of the week.

If you love casseroles then you need to try this Tuna Noodle CasseroleSloppy Joe Cornbread Casserole, and we can’t forget about breakfast with this Tater Tot Casserole for fuel your families hunger.

A piece of chile relleno casserole on a white plate served with a black fork, topped with diced jalapenos, cilantro, and sliced avocado with a white background

What Is Chile Relleno?

Chile Relleno is a Mexican dish that generally consists of a stuffed, hot green pepper that is breaded in an egg batter, dredged in flour and fried. The pepper can be stuffed with meat, but cheese stuffed peppers are very common as well. This is usually served with a variety of sauces, such as a ranchero or enchilada sauce.

What Is In Chile Relleno Casserole?

This casserole takes traditional Chile Relleno ingredients, and layers them in a baking dish. It is faster and easier than the traditional method of making Chile Relleno, which makes this dish perfect for feeding a group or when time is tight.

Even though it is made with very simple ingredients, when layered together, this casserole really stacks up the flavor! You will need:

  • 2 cans of whole green chilies
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1-1/2 cups shredded pepper jack cheese, divided
  • 2 eggs + 1 egg white
  • 1 tbsp chili paste
  • 1 cup evaporated milk
  • 1/3 cup flour
  • 1 cup salsa verde
  • garlic salt/pepper to taste
  • diced jalapeños
  • fresh chopped cilantro
  • sliced avocado

An image of cheddar cheese, pepper jack cheese, eggs, chilis, flour, chili paste, evaporated milk, salsa verde

Let’s Make This Casserole!

This is a very simple and quick recipe to make:

  1. Preheat oven to 375˚F and spray an 8×8 baking dish with nonstick cooking spray.
  2. Drain, then arrange half of the chilies on the bottom of the baking dish.
  3. Top with 1/2 cup each cheddar and pepper jack cheese.
  4. Repeat layer with remaining chilies and another 1/2 cup of both cheeses.
  5. In a medium mix bowl prepare the egg batter by whisking together evaporated milk, eggs, egg white, chile paste, flour, garlic salt, and pepper.
  6. Pour egg batter over chilies and top with salsa verde and remaining cheese.
  7. Bake, then garnish with desired toppings.

This easy Chile Relleno Casserole recipe is low in carbs, but if you want to make it a little more keto friendly substitute the all purpose flour with almond flour.

How Do You Store Chile Relleno Casserole?

If you are lucky enough to have leftovers, allow the casserole to cool completely. Cover tightly with foil or plastic wrap and place it in the refrigerator where it will stay fresh for 2-3 days.

This casserole is the perfect make ahead or freezer ready meal. Cook, then cool the casserole completely. Cover and store in the fridge or freezer until ready to serve. If frozen, thaw first, then pop in a 300˚F oven for about 20-30 minutes until warmed through.

You can also quickly reheat single, thawed servings in the microwave at 30 second intervals until heated.

A piece of chile relleno casserole on a white a black fork taking a bite out of the casserole

Delicious served for dinner or at breakfast and can be either a side dish or the main course. Either way, you are going to love each and every bite of this layered casserole! So the next time you are in need of an easy and delicious dinner idea, give this Chile Relleno Casserole a try. You will not be disappointed!

More Delicious Casseroles To Try!

Hash Brown Breakfast Casserole – a traditional favorite!

Taco Shepherd’s Pie – classic recipe with a twist.

Egg and Sausage Breakfast Casserole – simple make ahead meal.

Eggs Benedict Casserole – so easy and perfect for a crowd!

Chicken Cordon Bleu Casserole – creamy and delicious!

Print
Servings: 8 people
Chile Relleno Casserole
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
 
Author: Shannon Johanson
Course: Breakfast, dinner
Cuisine: Mexican
Keyword: chile relleno casserole
Chile Relleno Casserole is baked with green chili's, two kinds of cheese, and an egg batter to make a delicious and creamy casserole your whole family will enjoy.
Ingredients
  • 2 cans of whole green chilies
  • 1-1/2 cups shredded cheddar cheese divided
  • 1-1/2 cups shredded pepper jack cheese divided
  • 2 eggs + 1 egg white
  • 1 tbsp chili paste
  • 1 cup evaporated milk
  • 1/3 cup flour
  • 1 cup salsa verde
  • garlic salt/pepper to taste
  • diced jalapeños
  • fresh chopped cilantro
  • sliced avocado
Instructions
  1. Preheat oven to 375˚F and spray an 8x8 baking dish with nonstick cooking spray and set aside.

  2. Drain chilies and slice them in half lengthwise, and then in half lengthwise again. Arrange half of the chilies on the bottom of the prepared baking dish and top with 1/2 cup of cheddar and 1/2 cup pepper jack cheese. Repeat layer with remaining chilies and another 1/2 cup of both cheeses.

  3. In a medium mix bowl whisk together evaporated milk, eggs, egg white, chile paste, flour, garlic salt, and pepper. Pour egg batter over chilies and top with the salsa verde and remaining cheese.

  4. Bake for 40 minutes. Garnish with diced jalapeños, fresh chopped cilantro, and sliced avocados.

Nutrition Information
Calories: 151, Fat: 8g, Saturated Fat: 5g, Cholesterol: 64mg, Sodium: 372mg, Potassium: 196mg, Carbohydrates: 11g, Fiber: 1g, Sugar: 6g, Protein: 8g, Vitamin A: 438%, Vitamin C: 3%, Calcium: 193%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

REPIN This Easy Casserole!

A piece of chile relleno casserole on a white plate served with a black fork, topped with diced jalapenos, cilantro, and sliced avocado
Top photo - Chile Relleno Casserole prepared in a baking dish. Bottom photo - A piece of chile relleno casserole on a white plate served with a bite taken out of it.

Shannon Johanson

Shannon is an Arizona transplant who traded the rain for a life in the sun. Her daughter is like having 5 kids in one so her "me" time is found outside running or in the kitchen cooking and creating recipes families will love. Shannon graduated with a Degree in Biology and went on to get her post-baccalaureate degree in dental hygiene. She feels the way to make people smile and come together is through good food, so she tries to create meals that will not only be easy to make, but delicious to eat. Shannon's philosophy is, when all else fails, have a dream. So that is what she tries to do; dream, create, and bring her recipes to life from her kitchen to yours. Visit Shannon at The Food Cafe to learn more.

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