An easy baked Chile Relleno Casserole that will have your whole family swooning! It comes out of the oven fluffy and full of green chilies and cheesy goodness.
I’ve been married to my husband for 12 years now and we’ve moved ELEVEN times!! We just made our 11th move about 6 months ago into a great new area (maybe no more moving for us, I hope!). One of the first things I like to do when I move, is to find where my closest grocery store is. And then find the nearest Mexican food restaurant. 🙂
Lucky for me, we have one less than a mile away from our house and it’s pretty dang good. Sometimes there’s a long wait to get a table which drives me crazy. But they have some of the yummiest chile rellenos ever.
Chile rellenos are one of my favorite Mexican food dishes. There’s just something about that eggy outside layer with a fresh green chili that’s bursting full of cheese that I can’t resist. Do you like chile rellenos too?
If you do, you will LOVE this easy spin on the chile relleno dish! It’s like putting several chile rellenos together into one pan and coating them all with that yummy egg topping, baking and then cutting the whole thing into slices for your family. It’s seriously so delish and will keep you from having to wait for a table at a Mexican food restaurant.
It’s a super easy process that yields a big casserole you can feed for your whole family. All you need to do is get some canned whole green chilies, fill them with some Monterey Jack cheese, place in casserole dish and pour an easy egg & flour mixture over the top of it all then bake.
When you pull it from the oven, you’ll see this beautiful puffy egg top with the green chilies peeking through. When you cut into it, you’ll see the cheesy goodness ooze out from the chilies. Probably not the healthiest of dinners, but boy is it GOOD! And inexpensive too. If you’re on a budget and trying to feed a big family, this is a great dish to add to your weekly menu!
- 2 10-oz cans whole green chilies
- 6- oz Monterey Jack cheese cut into strips
- 8 eggs
- 2/3 cup milk
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 1/2 cups cheddar cheese shredded
- Preheat oven to 350ºF. Spray a 9x13" dish with cookng spray, set aside.
- Drain cans of green chilies. Take a strip of cheese and insert it into each chili. Place in prepared baking dish.
- When all chilies have been filled with cheese and are inside the baking dish, mix together eggs, milk, flour and baking powder in a mixing bowl. Beat with a whisk until thoroughly combined and smooth.
- Pour egg mixture over chilies and then top with cheese.
- Place in preheated oven and bake for 30 minutes, until the egg is puffy and the cheese is bubbly. Slice into squares and serve. Enjoy!
Want some other casserole ideas? Try these too:
Stuffed Bell Peppers Casserole
Yum! Can’t wait to try this, pinned 🙂
Easy and truly delicious. So happy I found this recipe.
Thank you so much Jen.
Andrea @ Chocolate & Sea Salt says
Is any mexican ever bad? This casserole looks delicious. I too, love chile rellenos. Pinned!
Come to Wichita, KS. There is all kinds of bad Mexican food. I’ve lived in SoCal, Washington, Oregon and a short while in San Antonio, TX when I was in the Army. From my experience, Wichita, KS is the worst. In fact, there are a few fast food places I’d rather go to.
Mariah @ Mariah's Pleasing Plates says
This casserole looks amazing! I am looking forward to making this! Pinned!
Chris @ Shared Appetite says
You are totally calling my name with this casserole! I’m a HUGE HUGE HUGE fan of all things Mexican, and this is absolutely perfect. And moving 11 times?! That’s a whole lot of patience right there. My wife and I just moved over the summer and we’ve sworn that we’ll never be doing it again haha.
Deborah Haas says
Are green chilis hot?
Nope, they’re not spicy at all!
Julie @ Julie's Eats & Treats says
This a whole lot of moving lady!!! Love this twist on Mexican!
Have you ever made this to a certain stage and then frozen it to serve later?
I haven’t tried it, Jennifer. I wish I had a bigger freezer! I have the world’s tiniest freezer so I don’t usually do freezer meals. If you do try making it and freezing before cooking, etc…let me know how it turns out. I bet it would work great!
Le Carstens says
Jen, I have been looking for this exact recipe for many years.. I originally found it back in the late 70’s in a Sunset Magazine and made it about 50 times… I couldn’t remember the flour/baking powder. Many recipes are similar but just not ‘It”. I love the puffy soufflé effect. Thanks for reminding me how fab it is- “Good Enough For Company” for sure..
YAY!!! I’m happy you found it! I hope you make it soon!
This looks delicious and I’d like to try it; however I’m on a low carb diet and need to replace the flour – which I can easily do. Can you tell me is the batter like an eggy savory pancake batter?
Yep! Exactly! It’s a sort of thick, eggy savory pancake batter. It’s so delicious!! Let me know how your flour replacement works out!
LARRY AULT says
I’m trying Ur Chile Rellone casserole for the first time . I make a Chile Rellone casserole where U spilt whole green chiles and lay them flat on a greased 9 X 13 or any size casserole dish U want ,Put a layer of Monterey Jack shredded about 4 cups and 8 to a dozen eggs half cup of milk beaten together ,add a layer of chiles and pour the egg mix on top . Bake at 350 for an hour or till golden brown. IT’S SOOOO GOOOD.I learned it from my BFF in the 70’s so I u try it!!
Beki Medina says
This came out just like the picture and was fantastic! My granddaughter ate for big pieces and asked if we could have it again tomorrow.
YAY!! I’m so happy you approve! We love this casserole! Thanks for the comment!
Felicia Savedra says
I made this a few months back for a brunch and everyone loved it. I’m making it again for Mother’s Day. Very easy and delicious. Thank you!
Yay! I’m so happy to hear this! Thank you for the nice comment and I’m glad you enjoyed it!
I’ve never had chili rellenos. This looks delicious! I want to try but will halve the recipe.
I’ve made this a dozen times, but tonight I’m being adventurous and adding a layer of seasoned ground beef. Hope it works!
Ooohhh yum!!! How did it turn out? Thanks for the comment! I’m so happy you like the recipe!
Hi Jen – Can I make Chile Relleno casserole the night before and reheat it for potluck next morning?
Hi Monica, I’ve never done it before but I think it would be fine to make it the night before! If you do try it, let me know how it turns out!
GINA Davis says
oh wow not seen this recipe in forever! I have a clipping from a newspaper that my mom had cut out YEARS ago and handed down to me! Seems like there was something else she used in hers I will have to dig it out and see. But thanks for the post good to see the old recipes coming back!
Sweet!! I had no idea! It’s been a family favorite for forever so had no idea where the original actually came from. 🙂
Can almond flour be used to replace all purpose flour?
I’ve never used almond flour in this but I can’t say I’d recommend it! You do need the thickening agents in the all-purpose flour to thicken the casserole and I don’t think almond flour can do that.
Phyllis Jrosz says
This easy recipe is a hit with my family. Thank you!!
Sheila Valenti says
I used half egg whites and reduced fat cheese to lighten it up. So good! Thanks Jen!
Love this idea!! Thanks for the comment Sheila!
Deb B says
Easy to make and oh so good! Will be making this again.
I get fresh hatch chile mailed to me every year from New Mexico and this is the first dish I always make to get the most of that fresh chile flavor. I’m sure canned will work in a pinch, but I highly recommend the real thing! Delicious. I just pulled a few out of the freezer to make again. Thanks for the recipe!!
Charlie Rowe says
I have made this casserole several times now. My husband generally could care less what I cook. But yesterday i came in from the garden with fresh poblanos. He immediately said, ” Are we having my casserole that I love?” Five stars!
I’m so happy you like it!!
So freaking good!
Ground beef or ground pork cooked with diced onions is also good in this casserole.
This is a fun and delicious recipe. Can’t wait to make it again and again and again!
Chili Relleno is my favorite Azteca dish and I also love quiche, so I can’t wait to try your recipe!! I will cut the recipe in half since I only cook for 1. Thank you for sharing this.
Another Liz says
Like others, I first found this recipe in the 70s or 80s and I have been making it ever since. It is extremely easy to make, absolutely delicious and always a hit. It can be assembled to a point a day in advance by assembling the chili-wrapped cheese strips in the buttered dish, then storing it in the refrigerator. The next day simply mix the egg, milk, flour and baking powder; pour over the chilis, sprinkle with shredded cheese and bake. (If using a glass dish, just be sure to let it sit at room temperature for a half hour or so before adding the egg mixture and baking, so the dish doesn’t crack in the hot oven!)
It freezes well, too, even though it loses the puffiness. I like to fully bake it, then cut it into small pieces and freeze individual servings.
Accompanied by a little red or green salsa, this is even more DELICIOUS!
So good! I used peppers grown in my garden for the recipe and added some cumin. This will definitely be on my summer dinner rotation.
Boise Grams says
Made this for my man friend tonight for dinner. He loves Chile Relleno, so I was delighted that he liked this recipe. And so did I! We topped it with some homegrown cilantro, lettuce, and a little salsa–he used green and I used red. We also cut up some of our little cherry tomatoes that are just coming on and added them to the toppings. Yummy. Thanks for the recipe.
Mark P. says
Wow, was so easy to make and tasted great. My wife was impressed as well, thought it was excellent. I don’t typically like egg battered chile rellenos, but this converted me. Thanks for sharing!
A great casserole! I use fresh roasted pasilla chiles
Randy L Metheny says
I have made this dish for years, and this is a great, simply laid-out recipe!
I use a mixer to blend in the flour and get a good fluff.
Great job Jen
Thank you Randy!!
Richard W Center says
Perfect recipe. It’s now a Christmas morning breakfast tradition. I have made it with freshly roasted hatch green chilis from a farmers market, and from whole canned green chilis. I could not tell the difference. Thank You for sharing this recipe!
I usually make my rellenos from scratch, but thought I’d give it a try. The taste was spot on.
Michael Woods says
I’m about to try this, but I wonder–it says nothing about peeling the chiles. I’ve tried, but cannot peel them without ripping them to shreds and that’s why the usual chile relleno procedure is too hard for me. But it appears this will work even with torn-up chiles. Or do canned chiles not need to be peeled?
Hi Michael! Totally understand! Canned chilis don’t need to be peeled. Give it a try. It’s such an easy recipe!