Chile Relleno Casserole

This super easy-to-make Chile Relleno Casserole is loaded with green chile peppers, Monterey Jack cheese, and cheddar cheese, all nestled in baked eggs. Top it with sour cream, cilantro, or avocado for even more flavor.

For a complete meal like Sunday Brunch, I love to serve this Chile Relleno Casserole with sweet potato cornbread and fruit salad.

Look no further than this tasty Chile Relleno Casserole, made with simple ingredients and bursting with flavor like classic chile relleno. It is perfect for busy weeknights and holiday brunches and is guaranteed to please the whole family.

Chile relleno casserole is easy to prep, making it a weekday breakfast or lunch option. If you like this recipe, try tater tot breakfast casserole, hashbrown breakfast casserole, Frito pie, and Doritos casserole.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Green chilies: canned fire-roasted whole green chiles
• Cheese: Monterey Jack, cheddar or a Mexican blend
• Milk: Whole or 2%
• Toppings: Top with family favorites like pico de gallo, pickled red onions, sour cream, salsa, minced jalapeno, or chopped avocados.

How to make Chile Relleno Casserole

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

First, spray a baking dish with nonstick cooking spray—I used a little olive oil spritz. Then, cut open the green chilies and remove any stems. Lay half of them on the bottom of the casserole dish. Sprinkle with half of the shredded Monterey Jack and cheddar cheese. Then add the rest of the green chilies and top with the remaining Monterey Jack and cheddar cheese.

In a medium bowl, beat the eggs, flour, milk, baking powder, salt, and pepper. Pour the mixture over the chilies and cheese. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle. Top with pico de gallo, salsa, sour cream, green onions, enchilada sauce, or avocado. Let stand for about 10 minutes before slicing.

Preparation Tips

• Canned green chilies can be found in the Hispanic food section of your local grocery store.
• Are you feeding any army? Add 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilis.
• Take this recipe to the next level with fresh roasted poblano peppers. Follow this recipe to read more about roasting peppers.
• To increase protein, add shredded chicken between the layers of chiles.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the casserole in the oven covered with aluminum foil at 325 degrees for 15-20 minutes or until heated through or in the microwave at 60% power for 2-3 minutes or until warm.

To freeze cover with several layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat the casserole in the oven covered with aluminum foil at 325 degrees for 15-20 minutes or until heated through or in the microwave at 60% power for 2-3 minutes or until warm.

More casserole recipes

Tater Tot Breakfast Casserole

Cabbage Casserole

Broccoli Rice Casserole

Pizza Pasta Casserole

Stuffed Pepper Casserole

Chicken Enchilada Casserole

Chile Relleno Casserole Recipe

This incredibly simple Chile Relleno Casserole brings green chiles and loads of melted cheese together in a bed of puffy eggs.  Enjoy it for breakfast, lunch or dinner.

5 from 37 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 288kcal

Author: Beth Pierce

Ingredients

• 3 (7 ounce) cans whole green chilies, fire roasted
• 2 ½ cups Monterey Jack cheese shredded
• 1 cup cheddar cheese shredded
• 6 large eggs
• 1 ¾ cups milk 2% or whole
• ¼ cup all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• Pico de Gallo optional
• chopped cilantro optional
• sour cream optional

Instructions

• Preheat oven to 350 degrees.  Spray a 9 x 13 inch dish with nonstick cooking spray.
• Cut chilies open by slicing from top to bottom and remove any stems.  Layer half of the cut chilies in the bottom of prepared casserole dish.  Sprinkle with half the Monterey Jack and cheddar cheese.  Layer with the second half of the cut chilies and the remaining cheese.
• In a medium bowl whisk together eggs, milk, flour, baking powder, salt and black pepper.  Pour the egg mixture over the cheese and green chilies. Bake for 35-40 minutes or until lightly browned on the edges and set in the middle.
• Cool 7-10 minutes before slicing. Top with Pico de Gallo, chopped cilantro and sour cream.

Notes

• Canned green chilies can be found in the Hispanic food section of your local grocery store.
• Are you feeding any army? Add 1 pound of cooked ground beef, ground chorizo, or ground pork sausage to the casserole with the two layers of cheese and green chilis.
• Take this recipe to the next level with fresh roasted poblano peppers. Follow this recipe to read more about roasting peppers.
• To increase protein, add shredded chicken between the layers of chiles.

Nutrition

Calories: 288kcal | Carbohydrates: 8g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 600mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 678IU | Vitamin C: 2mg | Calcium: 463mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.