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Cheesy Chile Relleno Casserole

Chile Relleno Casserole is full of whole green chiles, a fluffy egg batter, and lots of cheesy goodness. It’s an easy breakfast with flavors the entire family will love!

Two white plates with chile relleno slices on white table surrounded by towel and utensils.

My grandma had several go-to recipes she would make for our big family brunch get-togethers.

This cheesy chile relleno casserole is one of them.

I’ve never been a big fan of chiles or peppers, but oh man, I love them in this dish!

This recipe works because it’s:

  • Only a few ingredients. You’ll only need 6 ingredients to make this recipe, and most of them are pantry staples.
  • Easy to make. You will have to plan enough time for baking, but the actual prep work is very minimal.
  • Full of flavor. The chiles give this casserole just the right amount of kick.
  • Perfect for a crowd! This casserole serves 12 and is perfect for your next holiday brunch or family breakfast.

Step-By-Step Instructions

PREHEAT your oven to 350 degrees.

SLICE 16 ounces of Monterey Jack (or Colby Jack) cheese.

Several Colby Jack cheese slices on wood cutting board surrounded by other ingredients.

PLACE a layer of 6 drained whole green chiles on the bottom of a greased 9×13 baking dish.

Six whole chile slices on bottom of white baking dish.

TOP the chiles with a layer of the cheese slices. Then add 6 more chiles on top of the cheese slices and finish with the remain cheese.

Layers of sliced cheese and whole chiles in white casserole dish.

BEAT together 2 eggs, 3 tablespoons of flour, and 1 (12 ounce) can of evaporated milk.

Small mixing bowl with egg mixture and whisk all on white table.

POUR the mixture over the layers of cheese and chiles.

Egg mixture, cheese slices, and chiles all in white casserole dish.

COVER the pan with foil and bake for 25 minutes at 350 degrees.

REMOVE the pan from the oven and pour 1 (8 ounce) can of tomato sauce evenly over the top of the casserole.

Tomato sauce on half baked chile relleno casserole in white baking dish.

RETURN to the oven uncovered to bake for another 20-25 minutes.

ALLOW the casserole to rest for 5 minutes to firm up, then serve.

Recipe Tips and Substitutions

Baking dish of chile relleno casserole on white table surrounded by plates and spatula.

If you’d like to make this recipe even easier, try using shredded cheese instead of the blocks.

The original recipe calls for Monterey Jack or Longhorn cheese. I prefer Colby Jack, but you can use any variation you like, even cheddar.

Whole green chiles come in various sizes of cans. You’ll want at least 12 to make this dish. If you can find that amount in a can smaller than 27 ounces, you may want to buy that one. Or you can just add more chiles to the dish!

I prefer this dish to have a mild taste, so I choose mild chilis. If you’d like a spicier flavor, go for the hot version.

If you don’t have these ingredients on hand or just don’t like them, try these:

This casserole will firm up as it rests. Make sure to give it some time to cool before you serve.

More Like This

Close up of baking dish of chile relleno casserole with several pieces removed.

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FAQs

Slice of cheesy chile relleno casserole on white plate sitting on white table.
What does chile relleno mean?

Chile Relleno is a Mexican dish that consists of a whole chile stuffed with meat or cheese and then breaded, fried, and served with a sauce.

This casserole is like several chile rellenos in one pan and instead of being fried, they’re baked in an omelet mixture.

Can chile relleno casserole be frozen?

Yes, it can, although I’ve never tried it.

Several other cooks have tried it both with the uncooked casserole and the cooked version. I personally would bake it first and then freeze it.

Can you make this chile relleno casserole ahead of time?

Yes, but don’t bake it ahead of time!

If you do prep it ahead of time, I would suggest just doing it the night before and keeping it covered in the refrigerator. Then bake it the next day so it’s as fresh as possible.

I hope your family loves this chile relleno casserole recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

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Close up of baking dish of chile relleno casserole with several pieces removed.

Cheesy Chile Relleno Casserole

The Ashcroft Family Table
Chile Relleno Casserole is full of whole green chiles, a fluffy egg batter, and lots of cheesy goodness. It's an easy breakfast with flavors the entire family will love!
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Resting Time 5 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American, Mexican
Servings 12 servings
Calories 209 kcal

Ingredients
 
 

  • 16 ounces Colby Jack cheese, or Monterey Jack
  • 12 canned whole green chiles, drained
  • 2 eggs
  • 3 Tablespoons flour
  • 12 ounces canned evaporated milk
  • 8 ounces canned tomato sauce

Instructions
 

  • Preheat your oven to 350 degrees.
  • Slice Colby Jack cheese into even pieces.
  • Place a layer of 6 whole green chiles on the bottom of a greased 9×13 baking dish.
  • Top the chiles with a layer of the cheese slices. Then add 6 more chiles on top of the cheese slices and finish with the remaining cheese.
  • Beat together eggs, flour, and evaporated milk. Pour the mixture over the layers of cheese and chiles.
  • Cover the pan with foil and bake for 25 minutes at 350 degrees.
  • Remove the pan from the oven and pour tomato sauce evenly over the top of the casserole.
  • Return to the oven uncovered to bake for another 20-25 minutes.
  • Allow the casserole to rest for 5 minutes to firm up, then serve.

Nutrition

Serving: 1pieceCalories: 209kcalCarbohydrates: 6gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 372mgPotassium: 210mgFiber: 1gSugar: 4gVitamin A: 566IUVitamin C: 2mgCalcium: 340mgIron: 1mg
Keyword cheesy chile relleno casserole, chile relleno casserole, chile relleno casserole recipe
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Pinterest graphic with text and plate of chile relleno casserole.
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