What kind of green chiles are best for this casserole?

For convenience, canned whole green chiles (like Anaheim or Hatch) work perfectly. If you prefer a fresher, smokier flavor, you can roast and peel fresh poblano peppers yourself. Both will yield delicious results!

Can I add meat to this Chile Relleno Casserole?

Absolutely! For a heartier meal, brown about a pound of ground beef, chorizo, or shredded cooked chicken and layer it between the chiles and cheese. It adds another delicious dimension of flavor.

How do I store and reheat leftover Chile Relleno Casserole?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual portions or cover and bake in the oven at 300b0F (150b0C) until heated through.

What are some good side dishes to serve with this casserole?

This casserole pairs wonderfully with classic Mexican rice, refried beans, a fresh cilantro-lime salad, or a dollop of sour cream and a sprinkle of fresh cilantro on top for serving.

Easy Chile Relleno Casserole: Your New Go-To Mexican Comfort Food

Name: Easy Chile Relleno Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 (16-ounce) cans whole green chiles, drained and split lengthwise; 2 cups shredded Monterey Jack cheese; 1 cup shredded sharp Cheddar cheese; 6 large eggs; 1/2 cup milk; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Optional: salsa, sour cream, and fresh cilantro for serving; Optional: 1 lb cooked ground beef or shredded chicken

Description

A comforting and easy-to-make casserole featuring layers of smoky green chiles, melted cheese, and a fluffy egg custard, delivering all the classic flavors of chile rellenos.

Ingredients

Scale

2 (16-ounce) cans whole green chiles, drained and split lengthwise
2 cups shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
6 large eggs
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Optional: salsa, sour cream, and fresh cilantro for serving
Optional: 1 lb cooked ground beef or shredded chicken

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Instructions

Step 1: Preheat your oven to 3750F (1900C). Grease a 9x13-inch baking dish.
Step 2: Arrange half of the drained and split green chiles in a single layer at the bottom of the prepared baking dish.
Step 3: Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese evenly over the chiles. If adding meat, sprinkle it here.
Step 4: Lay the remaining half of the chiles over the cheese layer.
Step 5: In a large bowl, whisk together the eggs, milk, flour, baking powder, salt, black pepper, and garlic powder until smooth.
Step 6: Carefully pour the egg mixture evenly over the chiles and cheese in the baking dish.
Step 7: Sprinkle the remaining 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese over the top of the egg mixture.
Step 8: Bake for 35-40 minutes, or until the casserole is set in the center, golden brown, and bubbly. A knife inserted into the center should come out clean.
Step 9: Remove from oven and let stand for 5-10 minutes before slicing and serving. Serve with optional salsa, sour cream, and fresh cilantro.

Notes

For an extra kick, add a pinch of cayenne pepper to the egg mixture. You can assemble this casserole up to 24 hours in advance and refrigerate; add 5-10 minutes to the baking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 4g
Sodium: 650mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 15g
Cholesterol: 180mg

Description

Ingredients

Instructions

Notes

Nutrition

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