There is something irresistibly comforting about an Easy Chile Relleno Casserole Recipe that brings together the smoky sweetness of roasted green chiles, melty cheeses, and a fluffy, golden egg batter in one delightful dish. This casserole captures the beloved flavors of traditional chile rellenos but in a super simple, layered bake that saves you from frying peppers one by one. Whether you’re serving a family dinner or feeding a group of friends, this recipe promises bold flavors, creamy textures, and a crowd-pleasing experience every time.
Ingredients You’ll Need
The magic of this casserole starts with straightforward, pantry-friendly ingredients that each play a starring role in building layers of flavor and texture. From the tender roasted chiles to the rich blend of cheddar and Monterey Jack cheeses, every component elevates the heartiness and colorful appeal of the dish.
- 2 cans whole green chiles (7 oz each): These bring authentic roasted chile flavor and a mild heat that define the casserole’s character.
- 2 cups shredded cheddar cheese: Adds a sharp, tangy punch and melts beautifully within the layers.
- 2 cups shredded Monterey Jack cheese: For creamy, smooth meltiness that balances the cheddar’s boldness.
- 4 large eggs: The binding agent that creates the souffle-like, fluffy texture throughout the dish.
- 1 ½ cups whole milk: Keeps the egg base tender and moist, adding richness.
- ½ cup all-purpose flour: Provides structure and helps the casserole set perfectly.
- 1 teaspoon baking powder: Gives the casserole a light lift and airy feel.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ½ teaspoon garlic powder: Adds subtle depth and warmth.
- ½ teaspoon onion powder: A mild savoriness that rounds out the seasoning.
- Sour cream and chopped cilantro for garnish (optional): Fresh toppings that add creaminess and a citrusy pop.
How to Make Easy Chile Relleno Casserole Recipe
Step 1: Prep Your Oven and Dish
Start by setting your oven to 350°F (175°C) to ensure it’s fully heated when you’re ready to bake. While you wait, lightly grease a 9×13-inch baking dish so your casserole will come out cleanly and have a nice crust along the edges. This simple step sets the stage for a perfect bake every time.
Step 2: Layer the Chiles and Cheese
Drain your canned green chiles well and pat them dry gently. This prevents excess moisture from making your casserole soggy. Arrange half of the chiles evenly on the bottom of your baking dish, providing that iconic chile pepper foundation. Next, sprinkle 1 cup each of cheddar and Monterey Jack cheese evenly over this layer – this cheesy bed will melt into gooey deliciousness under the egg batter. Add the remaining chiles as a second layer, then top with the rest of the cheese to create a beautifully layered effect.
Step 3: Whisk the Egg Mixture
In a mixing bowl, combine your eggs, whole milk, all-purpose flour, baking powder, salt, garlic powder, and onion powder. Whisk until the mixture is smooth and lump-free. This batter is the heart of the casserole, blending the flavors and ensuring a tender, fluffy texture that sets it apart from heavier casseroles.
Step 4: Bake to Golden Perfection
Pour the egg mixture evenly over your chile and cheese layers, allowing it to seep into all the nooks and folds. Place the casserole uncovered in the oven and bake for 40 to 45 minutes. You’re looking for a golden top that’s set and slightly puffed — this signals it is perfectly cooked. The aroma during baking is a wonderful hint that dinner is near.
Step 5: Rest and Serve
Once baked, let your casserole rest for 5 to 10 minutes. This allows it to finish setting and makes slicing easier. Serve warm with optional dollops of sour cream and freshly chopped cilantro sprinkled on top for extra freshness and tang.
How to Serve Easy Chile Relleno Casserole Recipe
Garnishes
The best part about finishing your Easy Chile Relleno Casserole Recipe is the garnishes that bring it to life. Sour cream adds a cooling creaminess that contrasts the smoky chiles, while fresh chopped cilantro offers a bright herbaceous note. Feel free to add sliced avocados or a squeeze of lime to keep things vibrant and fresh — such simple toppings make all the difference in elevating the dish.
Side Dishes
This casserole is quite rich and packed with flavor, so pairing it with bright, simple sides works wonderfully. A crisp green salad tossed with tangy vinaigrette or a handful of pickled vegetables complements the casserole’s creaminess. You might also enjoy it with Mexican rice or refried beans for a heartier Mexican-inspired feast.
Creative Ways to Present
Looking to impress? Consider serving your Easy Chile Relleno Casserole Recipe in individual ramekins for personal portions at a dinner party. Alternatively, layer the ingredients in a beautiful glass casserole dish to showcase the colorful strata of chiles and cheese before baking. You can even add a topping of crushed tortilla chips for some delightful crunch.
Make Ahead and Storage
Storing Leftovers
Your casserole will keep well in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before covering to preserve texture. Leftovers taste fantastic for lunch, making it an excellent choice for meal prepping.
Freezing
If you want to make this Easy Chile Relleno Casserole Recipe ahead in larger batches, freezing is a great option. Bake the casserole completely, then cool it thoroughly. Wrap tightly with foil and store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To warm leftovers, place individual slices on a baking sheet and cover loosely with foil. Heat in a 350°F oven for about 15-20 minutes until warmed through and bubbly. Reheating on the stove or in a microwave works too but can compromise texture slightly.
FAQs
Can I use fresh green chiles instead of canned?
Yes! Roasting fresh green chiles and using them in this casserole adds a wonderful depth of flavor. Just make sure to roast, peel, and dry them well to avoid extra moisture in the casserole.
Is this casserole spicy?
The casserole is generally mild since canned green chiles are usually not very hot. However, if you prefer a kick, feel free to add chopped jalapeños or a pinch of cayenne to the egg mixture.
Can I make this vegetarian?
The recipe is already vegetarian if you use cheese made without animal rennet and no meat toppings. It’s naturally suited for a delicious meat-free meal.
How can I make the casserole gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. The rest of the ingredients are naturally gluten-free.
Can I double the recipe for a larger crowd?
Absolutely! You can double or even triple the ingredients and bake in a larger casserole dish or multiple dishes. Just watch the baking time, which may increase slightly depending on the dish’s depth.
Final Thoughts
This Easy Chile Relleno Casserole Recipe is truly one of those dishes that feels like a warm hug from the inside out. It captures the spirit of traditional chiles rellenos but with a fuss-free, comforting twist that everyone at your table will love. Give it a try, and you might just find it becoming a new favorite in your recipe rotation!
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Easy Chile Relleno Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Description
This Easy Chile Relleno Casserole is a comforting, cheesy layered dish featuring mild green chiles baked in a flavorful egg custard. Perfect for a crowd or family meal, this recipe combines melted cheddar and Monterey Jack cheeses with a spiced egg mixture, baked until golden and set. Garnish with sour cream and fresh cilantro for a delicious Tex-Mex inspired casserole that’s simple to prepare and satisfying to eat.
Ingredients
Chiles and Cheese
- 2 cans whole green chiles (7 oz each), drained and patted dry
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
Batter
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Garnish (Optional)
- Sour cream
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Chiles: Drain and pat dry the green chiles to remove excess moisture. Lay half of the chiles flat in the bottom of the baking dish creating the first layer.
- Add Cheese Layer 1: Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese evenly over the first layer of chiles.
- Add Second Chile Layer: Place the remaining green chiles over the cheese layer to create the second chile layer.
- Add Cheese Layer 2: Top the second chile layer with the remaining 1 cup cheddar and 1 cup Monterey Jack shredded cheese evenly.
- Mix Egg Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, garlic powder, and onion powder until smooth and fully combined.
- Pour Batter: Pour the egg mixture evenly over the layered chiles and cheeses in the baking dish, ensuring it covers the entire surface.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 40 to 45 minutes or until the casserole is golden brown on top and set in the middle.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 to 10 minutes to firm up. Slice into portions and serve warm, garnished with sour cream and chopped cilantro if desired.
Notes
- Be sure to drain and dry the chiles thoroughly to avoid a watery casserole.
- You can substitute whole milk with 2% milk for a lighter version.
- If you prefer a spicier dish, consider using fire-roasted or diced green chiles with mild heat.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
