Creamy Chile Relleno Casserole

This Creamy Chile Relleno Casserole captures everything people love about traditional chile rellenos, but without the frying, stuffing, or stress. It transforms a classic Mexican-inspired dish into a comforting, oven-baked casserole that is approachable for both weeknights and special occasions.

The layers of tender green chiles and melted cheese create a rich, savory base, while the egg and cream custard binds everything together into a soft yet satisfying texture. Each bite delivers gentle heat, creaminess, and depth, making it appealing to a wide range of palates.

What makes this dish especially appealing is its versatility. It works beautifully as a breakfast or brunch centerpiece, yet it’s hearty enough to serve as a main dish for lunch or dinner. Pair it with a fresh salad, roasted potatoes, or warm tortillas for a complete meal.

This casserole is also ideal for entertaining. With minimal prep and simple ingredients, it can be assembled quickly and baked while you focus on guests. The result is a golden, bubbling dish that feels indulgent but is surprisingly easy to prepare.

Whether you are craving comfort food or looking for a make-ahead option that reheats well, this chile relleno casserole is a reliable and delicious choice.

Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

2 (7-ounce) cans whole green chiles, drained and split open
2 cups shredded Monterey Jack or Pepper Jack cheese
1 cup shredded cheddar cheese
4 large eggs
1 cup whole milk
1/2 cup heavy cream
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
1/4 teaspoon onion powder

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
Arrange half of the green chiles evenly across the bottom of the prepared dish.
Sprinkle half of the shredded Monterey Jack and cheddar cheese over the chiles.
Add the remaining green chiles, then top with the rest of the cheese.
In a mixing bowl, whisk together the eggs, milk, heavy cream, flour, baking powder, salt, black pepper, garlic powder, and onion powder until smooth and well combined.
Pour the egg mixture evenly over the layered chiles and cheese.
Bake uncovered for 40 to 45 minutes, or until the casserole is puffed, lightly golden, and set in the center.
Allow the casserole to rest for 5 to 10 minutes before slicing and serving.

Variations

Add cooked ground beef, shredded chicken, or chorizo between the chile layers for extra protein.
Use roasted fresh poblano chiles instead of canned green chiles for a deeper, smokier flavor.
Swap the cheddar for queso Oaxaca or mozzarella for a milder, stretchier cheese profile.
Stir a small can of diced green chiles or jalapeños into the egg mixture for additional heat.

Tips

Drain the green chiles thoroughly to prevent excess moisture in the casserole.
For clean slices, allow the casserole to cool slightly before cutting.
This dish can be assembled up to a day in advance and baked just before serving.
Serve with salsa, sour cream, or hot sauce to enhance the flavor and add brightness.