Chile Rellenos Casserole Recipe
If you’re craving the irresistible flavors of classic stuffed chiles but want an easier, weeknight-friendly option, this Chile Rellenos Casserole is about to become your new go-to. Packed with layers of mild green chiles, two types of melty cheese, and a fluffy egg batter, it bakes up golden, satisfying, and gloriously cheesy every single time. A drizzle of zesty enchilada sauce and a handful of fresh cilantro bring everything together—no frying or stuffing required! If you’ve never made it, get ready: this is pure comfort food magic in casserole form.
Ingredients You’ll Need
Everything you need for this casserole is easy to find but totally essential to achieving that signature flavor and texture. Each ingredient has its own crucial role, from the mild heat of the chiles to the way the cheese melts into creamy ribbons. Grab these ingredients and you’ll be well on your way to the perfect Chile Rellenos Casserole.
- Whole green chiles (canned): Pat them dry well for the best texture; their mild heat and tangy flavor make the base of the casserole.
- Monterey Jack cheese (shredded): Offers creamy meltability and a mild, luscious flavor—great for balancing the chiles.
- Cheddar cheese (shredded): Adds sharpness and color, melting perfectly with Monterey Jack for that picture-perfect cheesy top.
- Eggs: Provide structure, so the casserole puffs up gently and holds together without being dense.
- Milk: Keeps the egg mixture silky and rich—it’s key for that custardy bite!
- All-purpose flour: Just the right amount thickens the egg mixture, giving the casserole its soft, almost soufflé-like layers.
- Baking powder: A little lift goes a long way, making the casserole light and fluffy.
- Salt and black pepper: Enhance all the flavors; don’t skip them!
- Red enchilada sauce: A smooth, tangy finish poured over the top brings everything together.
- Chopped fresh cilantro (optional): For a pop of color and fresh herby brightness as a final flourish.
How to Make Chile Rellenos Casserole
Step 1: Prep the Baking Dish
Start by preheating your oven to 350°F (175°C), which ensures a gentle bake for the eggs. Lightly grease a 9×13-inch baking dish so the casserole releases easily later. This simple prep step is your guarantee for beautiful, intact slices.
Step 2: Layer the Chiles and Cheese
Lay half of your drained and dried green chiles in an even layer over the bottom of your baking dish. Sprinkle with half the Monterey Jack and cheddar cheeses, then repeat: add the rest of the chiles, followed by the remaining cheese. Layering like this gives you a gorgeous, cheesy, chile-filled casserole in every bite.
Step 3: Whisk the Egg Batter
In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper. Keep whisking until the mixture is nice and smooth, with no flour lumps remaining. This batter will puff and bind everything together—just like the inside of a chile relleno, but so much easier!
Step 4: Pour and Bake
Slowly pour the egg mixture evenly over the layered chiles and cheese. It will seep through the layers, creating that signature savory custard. Slide the dish into your preheated oven and bake for 35–40 minutes. You’re looking for a casserole that’s set in the center and lightly golden on top.
Step 5: Finish and Serve
Let your Chile Rellenos Casserole rest for about 5 minutes out of the oven. This is when the flavors settle and the slices become easier to serve. Then, evenly pour the red enchilada sauce across the top and spread gently. Add fresh cilantro if you like, then serve up warm, cheesy squares once you’re ready to dig in.
How to Serve Chile Rellenos Casserole
Garnishes
This casserole loves a finishing touch. Fresh chopped cilantro brings a pop of green and a burst of brightness. For even more flavor, try a squeeze of lime, chopped green onions, or a dollop of cool sour cream on the side.
Side Dishes
To make it a full meal, serve Chile Rellenos Casserole with refried beans, Spanish rice, or a crisp salad. A few warm flour tortillas or tortilla chips make perfect companions for scooping up those cheesy edges and extra sauce.
Creative Ways to Present
For a brunch buffet, cut the casserole into small squares and top each with a slice of avocado and a sprinkle of cotija. Or, serve in individual ramekins for a special touch at dinner parties. You can even layer the casserole in mini mason jars for a fun, portable option at potlucks or picnics!
Make Ahead and Storage
Storing Leftovers
Leftover Chile Rellenos Casserole keeps beautifully in the fridge for up to 4 days. Once cooled to room temperature, cover the baking dish with foil or transfer slices to airtight containers to enjoy flavorful meals all week long.
Freezing
This casserole freezes surprisingly well. Allow it to cool completely, then wrap individual pieces or the whole (unsauced) casserole tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Add enchilada sauce after reheating for best texture and flavor.
Reheating
To reheat, place portions in a 350°F oven until warmed through, about 15–20 minutes. For quicker results, microwave slices in short bursts until heated. Add extra enchilada sauce, cheese, or a scattering of fresh herbs just before serving to refresh the flavors.
FAQs
Can I make Chile Rellenos Casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance, cover, and refrigerate until you’re ready to bake. Just remember to add a few extra minutes to the baking time if you’re starting from cold.
What type Main Course
Both homemade and store-bought red enchilada sauces work well here. Choose your favorite brand, or whip up a quick batch at home. If you like extra spice, try a smoky, medium-heat sauce for a different twist.
Can I add meat or other vegetables?
Definitely! For a heartier Chile Rellenos Casserole, stir in some cooked ground beef, shredded chicken, or sautéed mushrooms with the cheese layers. Just be careful not to overfill the baking dish.
Is this recipe gluten-free?
As written, it contains all-purpose flour. But you can swap in your favorite gluten-free baking blend for a version that’s equally fluffy and satisfying.
How spicy is this casserole?
It’s mild as written thanks to the canned green chiles. For extra heat, add a chopped jalapeño or a dash of hot sauce to the egg mixture—easy to adjust to your taste!
Final Thoughts
If you love the flavors of traditional chiles rellenos without the fuss, you’ll adore this fast, festive Chile Rellenos Casserole. It’s easy to make, endlessly customizable, and a guaranteed crowd-pleaser. Try it once, and I promise it’ll take up permanent residence in your dinner rotation—give it a go and see how quickly it disappears!
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Chile Rellenos Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Chile Rellenos Casserole recipe is a delicious twist on the classic Mexican dish, combining green chiles, two types of cheese, and a flavorful egg mixture baked to perfection. It’s a comforting and satisfying dish that’s perfect for a family dinner or gathering.
Ingredients
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 milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup red enchilada sauce
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer chiles and cheese: Lay half of the green chiles in an even layer in the bottom of the dish. Sprinkle with half of the Monterey Jack and cheddar cheeses. Top with the remaining green chiles and then the rest of the cheese.
- Prepare egg mixture: In a medium bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
- Bake: Pour the egg mixture evenly over the chiles and cheese. Bake for 35–40 minutes, or until set and lightly golden on top.
- Finish and serve: Remove from oven and let rest for 5 minutes. Pour enchilada sauce evenly over the top and spread gently. Garnish with cilantro if desired and serve warm.
Notes
- For extra heat, add a diced jalapeño or a few dashes of hot sauce to the egg mixture.
- This casserole can also be made ahead and reheated.
- Serve with refried beans and Spanish rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 125 mg
