This Easy Chili Rellenos Casserole delivers all the flavors of classic chile rellenos without the hassle of frying. It’s creamy, cheesy, and loaded with mild green chiles—perfect for weeknight dinners, potlucks, or a comforting breakfast-for-dinner meal.
Ingredients
- 2 cans (7 oz each) whole mild green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 4 large eggs
- 1 ½ cups milk
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Dish
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish to prevent sticking.
Step 2: Layer the Chiles
Split open the whole green chiles and lay them flat across the bottom of the dish.
Try to create an even layer without overlapping too much.
Step 3: Add the Cheese
Sprinkle half of the Monterey Jack and half of the Cheddar cheese evenly over the chiles.
Repeat with another layer of chiles and the remaining cheese.
Step 4: Mix the Egg Batter
In a medium bowl, whisk the eggs until smooth.
Add the milk, flour, baking powder, salt, and black pepper.
Whisk until the mixture is fully combined and free of lumps.
Step 5: Pour and Bake
Carefully pour the egg mixture over the layered chiles and cheese.
Make sure it spreads evenly and seeps into all the corners.
Bake uncovered for 40 to 45 minutes, or until the top is golden and the center is set. A knife inserted into the middle should come out clean.
Step 6: Rest and Serve
Allow the casserole to rest for 5 to 10 minutes before slicing.
This helps it firm up and makes cutting easier.
Serve warm with salsa, sour cream, or fresh cilantro if desired.
