If you are craving a comforting, cheesy, and wonderfully savory dish, the Chili Relleno Casserole Recipe is just what you need to bring a burst of Mexican-inspired flavor straight to your table. This casserole layers tender whole green chiles with a melty blend of Monterey Jack and cheddar cheeses, all wrapped in a light, fluffy egg and milk mixture that bakes up golden and irresistible. It’s an effortless dish that balances spice, richness, and texture perfectly, making it a family favorite that’s ideal for weeknight dinners or casual gatherings. Once you try this recipe, it’ll quickly become a staple in your kitchen.
Ingredients You’ll Need
Simple, straightforward ingredients come together to create a casserole that’s rich in texture and bold in flavor. Each component plays a key role, whether it’s the mild heat of the green chiles or the creamy, melty combination of cheeses that make this dish so satisfying.
- 2 cans whole green chiles, drained: These provide the signature mild heat and a tender bite in every layer.
- 2 cups shredded Monterey Jack cheese: Smooth and creamy, this cheese melts beautifully and adds a subtle buttery flavor.
- 1 cup shredded cheddar cheese: Offers a sharper note and vibrant orange color that complements the Monterey Jack.
- 4 large eggs: They bind the casserole together while creating a fluffy and tender texture.
- 1 1/2 cups whole milk: Adds richness and moisture to keep the casserole creamy.
- 1/4 cup all-purpose flour: Helps thicken the custard base so it sets perfectly when baked.
- 1 teaspoon baking powder: Gives the casserole a light, airy lift without weighing it down.
- 1/2 teaspoon salt: Enhances all the flavors and balances the heat from the chiles.
- 1/2 teaspoon black pepper: Adds a gentle kick and depth to the seasoning.
- 1/2 teaspoon garlic powder: Infuses the dish with warm, savory undertones.
- 1/2 teaspoon onion powder: Complements the garlic and adds more dimension to the flavor.
- 1 small can diced green chiles (optional): For those who love extra heat and texture in every bite.
How to Make Chili Relleno Casserole Recipe
Step 1: Prep Your Oven and Pan
Get your oven heated to 350°F, and lightly grease an 8×11-inch baking dish. This initial step makes sure your casserole bakes evenly without sticking, and that beautiful golden top forms effortlessly.
Step 2: Layer the Chiles and Cheese
Begin by spreading half of the drained whole green chiles across the bottom of the dish. Next, sprinkle half of both shredded Monterey Jack and cheddar cheeses over the chiles. Repeat these layers with the remaining chiles and cheeses. These layers are the heart of your casserole, creating a rich and cheesy base that bakes into melty perfection.
Step 3: Prepare the Egg Mixture
In a medium bowl, whisk together the eggs, whole milk, flour, baking powder, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and well combined. If you prefer a little extra heat, stir in the diced green chiles now. This custard-like mixture is what sets the casserole apart, offering a tender and fluffy texture that holds everything beautifully together.
Step 4: Bake to Perfection
Pour the egg mixture evenly over the layered chiles and cheese, making sure every corner is covered. Place the casserole in the preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top turns a gorgeous golden color and the center is fully set. Let your masterpiece rest for 10 minutes before slicing — this step allows the flavors to meld and the casserole to firm up for clean, satisfying slices.
How to Serve Chili Relleno Casserole Recipe
Garnishes
Garnishing your Chili Relleno Casserole Recipe can be as fun as making it. Try topping with a dollop of sour cream to cool the spice, or sprinkle fresh chopped cilantro for a burst of herbal brightness. Add some sliced scallions or a spoonful of your favorite salsa for some vibrant color and complementary flavors.
Side Dishes
This casserole shines brilliantly alongside simple sides like warm tortillas, a fresh green salad, or Spanish rice. Black beans or a crunchy corn salad can bring both color and texture, rounding out the meal with satisfying variety.
Creative Ways to Present
Turn your casserole into a festive party dish by serving it as individual portions in small ramekins or mini cast iron skillets. For a brunch twist, serve alongside avocado slices and pico de gallo, transforming it into a stunning centerpiece with versatile appeal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chili Relleno Casserole Recipe, simply let the leftovers cool completely, then cover tightly with plastic wrap or move to an airtight container. Stored in the refrigerator, it will keep fresh for up to 3 days, making it perfect for quick lunches or easy next-day dinners.
Freezing
This casserole freezes beautifully. Wrap it well in foil and place it in a freezer-safe container or bag. Be sure to label it and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, pop individual slices or the whole casserole into a 350°F oven for about 15-20 minutes until warmed through. Cover with foil to prevent the top from browning too much. Alternatively, microwave portions on medium power for 1-2 minutes, checking often to avoid overcooking.
FAQs
Can I make this Chili Relleno Casserole Recipe vegan?
This recipe relies heavily on eggs and cheese for its texture and flavor, so making it vegan would require substitutes like tofu or chickpea flour for eggs and vegan cheeses. While possible, it will change the classic taste and texture significantly.
How spicy is this casserole? Can I adjust the heat?
The casserole has a mild to moderate heat level thanks to the green chiles. For a milder dish, omit the diced green chiles; for more kick, add extra diced chiles or a pinch of cayenne powder.
Is it okay to use different cheeses?
Absolutely! While Monterey Jack and cheddar provide a nice balance of meltiness and sharpness, you can experiment with cheeses like pepper jack for extra spice or mozzarella for a milder, gooey texture.
Can I prepare the casserole the night before?
You can assemble the casserole up to step 4, then cover and refrigerate it overnight. When ready, bake it as directed, adding a few extra minutes if it’s still cold from the fridge.
What if I don’t have green chiles on hand?
Green chiles are central to the flavor, but you could substitute with roasted poblano peppers or even mild diced jalapeños if you want a similar texture with a slightly different taste and heat level.
Final Thoughts
You really can’t go wrong with this Chili Relleno Casserole Recipe. It brings together familiar flavors in such a comforting and cheesy package that it’s bound to become one of your go-to dishes. Whether you’re feeding a crowd or treating yourself to a cozy meal, giving this recipe a try promises a delicious experience that feels like a warm hug from the inside out.
Print
Chili Relleno Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Chili Relleno Casserole is a comforting Mexican-inspired baked dish featuring layers of whole green chiles and a blend of Monterey Jack and cheddar cheeses, all soaked in a savory custard mixture of eggs and milk. This cheesy, mildly spicy casserole is perfect for a flavorful main course that reheats well and can be prepared ahead of time.
Ingredients
Chiles and Cheese
- 2 cans whole green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small can diced green chiles (optional, for extra heat)
Custard Mixture
- 4 large eggs
- 1 1/2 cups whole milk
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease an 8×11 inch baking dish to prevent sticking and ensure easy serving.
- Layer Chiles and Cheese: Arrange half of the whole green chiles evenly on the bottom of the prepared baking dish. Sprinkle half of the shredded Monterey Jack and cheddar cheese over the chiles. Then, layer the remaining whole green chiles on top, followed by the remaining cheeses, creating alternating layers for flavor distribution.
- Mix Custard Ingredients: In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until the mixture is completely smooth. Stir in the diced green chiles if you want extra heat and flavor in your casserole.
- Combine and Bake: Pour the egg and milk mixture evenly over the layered chiles and cheeses in the baking dish. Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is a golden brown color and the center is fully set, indicating the casserole is cooked through.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow it to firm up for easier slicing. Serve warm, optionally accompanied by salsa, sour cream, or warm tortillas for a complete meal.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the custard mixture.
- Serve with salsa, sour cream, or warm tortillas to complement the casserole.
- This casserole reheats well and can be prepared a day in advance for convenience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
