Creamy Chile Relleno Casserole 🌶🧀

If you love the flavors of traditional chile rellenos but want an easier, crowd-pleasing option, this Creamy Chile Relleno Casserole is the answer! Packed with roasted green chiles, gooey cheese, and a rich egg mixture, it’s a cheesy, comforting dish that’s perfect for family dinners, potlucks, or anytime you’re craving a taste of classic Mexican flavors without the fuss.

This casserole is simple, hearty, and absolutely delicious—the kind of recipe you’ll want to make again and again!

🛒 Ingredients

Main Layers:

8–10 roasted green chiles (poblano or Anaheim), peeled and seeds removed
3 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese

Egg Mixture:

4 large eggs
1 cup milk
1/2 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste

Topping:

Fresh cilantro, for garnish

🔪 Instructions

1️⃣ Prepare the Chiles:

Roast the green chiles on a grill, stovetop flame, or under a broiler until the skin is charred and blistered.
Place the roasted chiles in a covered bowl or plastic bag to steam for 10 minutes.
Once cooled, peel off the charred skin, remove seeds, and set the chiles aside.

2️⃣ Assemble the Casserole:

Preheat your oven to 375°F (190°C).
Grease a baking dish with butter or cooking spray.
Layer half of the roasted chiles on the bottom of the dish.
Spread half of the Monterey Jack and cheddar cheeses over the chiles.
Repeat with the remaining chiles and cheese to create a second layer.

3️⃣ Make the Egg Mixture:

In a mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, salt, and pepper.
Pour the egg mixture evenly over the layered casserole.

4️⃣ Bake to Perfection:

Place the casserole in the oven and bake uncovered for 35–40 minutes, or until the top is golden and bubbly.
Let the casserole cool slightly for 5–10 minutes before slicing.

5️⃣ Garnish and Serve:

Slice the casserole into portions and garnish with fresh cilantro.
Serve warm with a side of rice, beans, or a fresh salad for a complete meal.

🌟 Pro Tip:

For added flavor, serve with salsa or a dollop of sour cream. Leftovers are just as delicious and reheat beautifully for an easy lunch the next day!

💛 Why We Love This Recipe

Classic Mexican flavors in a simplified, baked form.
No frying required—less mess, less stress!
Perfect for meal prep—reheats wonderfully the next day.
A crowd-pleaser that works for family dinners, potlucks, or holidays.
Customizable—add ground beef, chorizo, or extra veggies for your own twist!

❓ Frequently Asked Questions About Creamy Chile Relleno Casserole

Can I use canned green chiles instead of fresh?

Yes! While fresh roasted chiles provide the best flavor, you can use canned whole green chiles in a pinch. Be sure to drain them well.

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole (without baking) up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, simply pop it in the oven—just add a few extra minutes of baking time if it’s cold from the fridge.

Can I freeze it?

Yes! Let the baked casserole cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

What can I serve with this casserole?

This dish pairs beautifully with Spanish rice, refried beans, a fresh cabbage slaw, or a simple green salad.

Can I add meat to this casserole?

Yes! Browned ground beef, turkey, or chorizo can be added between the chile and cheese layers for a heartier version.

Enjoy this Creamy Chile Relleno Casserole—a dish that combines the best of classic Mexican flavors with comforting, cheesy goodness! 🌟