Chile Relleno Casserole
Make chile relleno with simple ingredients, clear steps, and helpful tips. Perfect for weeknight dinners, family meals, or cozy meal planning.
Total time
70 min
Servings
8
Calories
283.9
Category
Dinner & Mains
This Chile Relleno Casserole is a quick and easy twist on the classic Mexican dish. Perfect for busy weeknights or potluck gatherings, it layers mild green chilies, a fluffy egg-milk batter, and plenty of melted cheese for a comforting, kid-friendly meal. Ready in just over an hour with simple ingredients, it's an inexpensive way to bring Southwestern flavors to your table.
Ingredients
Makes 8 servings
- 1 cheese
- 3 eggs
- 1 1/2 milk
- 1/2 flour
- 1 whole green chilies
Method
Mix the milk, eggs, salt,pepper,and flour.
Spray a pan (9x13) with a nonstick cooking spray.
layer chilies, then the mixture made in step 1, then the cheese.
Continue this order until you run our of ingredients and put EXTRA cheese on the top!
Bake at 350 degrees for about 50 minutes.
Allow about 10 minutes before serving!
Easy swaps
- Instead of Monterey Jack cheese, use Queso fresco or mild cheddar
- Instead of Whole green chilies, use Roasted poblano peppers or canned diced green chilies
- Instead of All-purpose flour, use Gluten-free flour blend or cornstarch
- Instead of Whole milk, use Almond milk or oat milk
Frequently asked
Can I use fresh roasted chilies instead of canned?
Yes! Roast fresh poblano peppers, peel the skin, remove seeds, and use them whole for a smokier flavor.
Why is my casserole watery?
Make sure to drain the canned chilies well. Also, avoid overmixing the batter; gently fold to keep it light.
Can I add meat to this casserole?
Absolutely. Layer cooked ground beef, shredded chicken, or chorizo between the chilies and cheese for a heartier dish.
Is this recipe gluten-free?
Not as written, but you can substitute the flour with a gluten-free blend or cornstarch to make it gluten-free.
