Chile Rellenos Casserole

​Why You’ll Love This Recipe

This casserole combines the beloved elements of chile rellenos—roasted green chilies and melted cheese—into a straightforward baking process. It’s a one-pan meal that’s both filling and full of flavor, making it a favorite among both cooks and diners.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (27-ounce) can of whole green chilies

• 1½ cups milk​

• 6 large eggs

• ½ cup all-purpose flour​

• 1 teaspoon coarse kosher salt​

• ½ teaspoon freshly ground black pepper​

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded Cheddar cheese​

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C).​

2. Prepare the Chilies: Carefully open the can of green chilies and drain them. Lay them flat in a 9×13-inch baking dish, covering the bottom completely.​

3. Prepare the Egg Mixture: In a large bowl, whisk together the milk, eggs, flour, salt, and pepper until the mixture is smooth.​

4. Assemble the Casserole: Pour the egg mixture evenly over the layer of chilies in the baking dish. Sprinkle the shredded Monterey Jack and Cheddar cheeses over the top.​

5. Bake: Place the casserole in the preheated oven and bake for 45–50 minutes, or until the center is set and the top is lightly golden.​

6. Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm, garnished with sour cream, salsa, or chopped green onions if desired.

Servings and Timing

• Servings: 8–10

• Prep Time: 10 minutes

• Cook Time: 45–50 minutes​

• Total Time: 55–60 minutes​

Variations

• Meat Lover’s Addition: Incorporate cooked ground beef or shredded chicken between the layers for added protein.​

• Vegetarian Twist: Add sautéed onions, bell peppers, or mushrooms to the layers for extra vegetables.​

• Spicy Kick: Include sliced jalapeños or a sprinkle of red pepper flakes in the egg mixture to heat things up.​

Storage/Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.​

FAQs

1. Can I use fresh green chilies instead of canned?

Yes, you can roast and peel fresh green chilies. Ensure they’re soft and flavorful before using them in the casserole.​

2. Is it necessary to drain the canned chilies?

Yes, draining helps prevent excess moisture, ensuring the casserole sets properly.​

3. Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from refrigerated.​

4. Can I freeze this casserole?

Yes, you can freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking as directed.​

5. What can I serve with this casserole?

Pair it with a simple green salad, Mexican rice, or refried beans for a complete meal.​

Conclusion

This Chile Rellenos Casserole offers a delightful blend of flavors and textures, capturing the essence of traditional chile rellenos in a convenient casserole form. It’s a versatile dish that can be customized to suit various tastes and dietary preferences, making it a fantastic choice for any occasion.

Chile Rellenos Casserole

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• Author: Chef Sara
• Total Time: 55–60 minutes
• Yield: 8–10 servings
• Diet: Vegetarian

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Description

Chile Rellenos Casserole combines the smoky flavors of roasted green chilies, melted cheese, and a savory egg mixture in a hearty, one-pan dish. This easy-to-make casserole captures the essence of traditional chile rellenos, making it perfect for family dinners, gatherings, or a comforting meal. Simple, delicious, and satisfying, it’s a favorite for all ages.

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Ingredients

1 (27-ounce) can of whole green chilies

1½ cups milk

6 large eggs

½ cup all-purpose flour

1 teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

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Instructions

• Preheat the oven to 350°F (175°C).

• Drain the green chilies and lay them flat in a 9×13-inch baking dish, covering the bottom completely.

• In a large bowl, whisk together the milk, eggs, flour, salt, and pepper until smooth.

• Pour the egg mixture evenly over the chilies in the baking dish.

• Sprinkle the shredded Monterey Jack and Cheddar cheeses over the top.

• Bake for 45–50 minutes, or until the center is set and the top is lightly golden.

• Let the casserole cool for a few minutes before slicing. Serve warm, garnished with sour cream, salsa, or chopped green onions if desired.

Notes

Add cooked ground beef or shredded chicken for extra protein.

For a vegetarian twist, layer in sautéed onions, bell peppers, or mushrooms.

Spice it up with jalapeños or red pepper flakes in the egg mixture.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican