Name: Chili Relleno Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-488512H18M24S
Cuisine: Mexican
Ingredients: cooking spray; 2 (7 ounce) cans whole poblano peppers, drained (see note); 8 ounces Monterey Jack cheese, shredded; 8 ounces Cheddar cheese, shredded; 2 large eggs (see note); 1 (5 ounce) can evaporated milk; 2 tablespoons all-purpose flour; ½ cup milk, or as needed; 1 (8 ounce) can enchilada sauce or tomato sauce

Jump to Recipe· 4.9 from 11 reviews

If you’re craving the irresistible flavor of classic Mexican chiles rellenos but need something easier for busy nights, this Chili Relleno Casserole is your answer. Everything you love about the authentic dish—roasted peppers, rich cheese, and a comforting egg custard—comes together in a creamy, cheesy bake that feeds a family with minimal fuss. Whether you’re hosting friends or just want a weeknight meal that feels like a fiesta, this shortcut casserole will become your new go-to.

Chili Relleno Casserole Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of staple ingredients come together to create the magical layers of flavor and texture in this dish. Don’t underestimate their importance—each one plays a starring role in making your Chili Relleno Casserole creamy, cheesy, and deeply satisfying.

Cooking spray: Makes sure every serving lifts right out of the pan—no sticking, easier serving, and simple cleanup.
2 (7 ounce) cans whole poblano peppers, drained: These provide the smoky, mild heat you expect, and canned poblanos are a huge timesaver.
8 ounces Monterey Jack cheese, shredded: Brings gooey meltiness; its creamy texture is perfect layered with peppers.
8 ounces Cheddar cheese, shredded: Adds sharpness and color, making every bite more flavorful and visually inviting.
2 large eggs: Help create the custardy base that holds the casserole together—feel free to add an extra yolk for richness if you like.
1 (5 ounce) can evaporated milk: Gives the dish a creamy texture without being too heavy.
2 tablespoons all-purpose flour: A touch of flour thickens the custard and keeps everything set just right.
½ cup milk, or as needed: Loosens the custard if needed; start with less and add more for a pourable consistency.
1 (8 ounce) can enchilada sauce or tomato sauce: The sauce on top adds authentic flavor and a gorgeous finish—choose red enchilada sauce for a traditional touch.

How to Make Chili Relleno Casserole

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350 degrees F (175 degrees C) for even cooking, and generously coat an 8×8-inch baking dish with cooking spray. This keeps the delicate peppers and gooey cheese from sticking while baking.

Step 2: Layer the Poblano Peppers

Drain the canned poblanos and gently split them open if needed. Arrange one can’s worth in a single layer across the bottom of your prepared dish, covering as much surface as possible. These peppers create the signature smoky base of your casserole.

Step 3: Add the Cheeses

Sprinkle half of your Monterey Jack and Cheddar cheese over the pepper layer. This ensures a cheesy melt throughout. Now, lay the remaining can of poblano peppers on top for double the flavor in every bite.

Step 4: Mix the Custard

In a mixing bowl, whisk together the eggs, evaporated milk, and flour until smooth. If the mixture seems too thick, pour in up to half a cup of milk—you want it just thin enough to pour and seep between the layers.

Step 5: Pour and Bake

Carefully pour the egg custard evenly over your peppers and cheese, letting it settle into every corner. Slide the casserole into the oven and bake for 25 minutes; the custard will begin to set, binding everything together.

Step 6: Add Sauce and Continue Baking

After the initial bake, evenly drizzle the enchilada or tomato sauce over the top. Return the casserole to the oven for another 15 minutes. This step infuses each layer with rich flavor and gives that beautiful saucy topping.

Step 7: Cheese and Broil Finish

Last but certainly not least, turn your oven to broil. Scatter the remaining Monterey Jack and Cheddar cheese all over the top, then broil for 2 to 3 minutes. Watch closely—it only takes a moment for the cheese to bubble and brown to golden perfection.

How to Serve Chili Relleno Casserole

Garnishes

For a final flourish, top your Chili Relleno Casserole with freshly chopped cilantro, a sprinkle of green onions, or even a dollop of sour cream. A few fresh tomato dices or thin avocado slices add color and freshness to every serving.

Side Dishes

Pair this casserole with traditional sides like Mexican rice, refried beans, or even a simple green salad with lime vinaigrette. Warm flour tortillas or cornbread are also excellent for soaking up all that yummy sauce.

Creative Ways to Present

Cut the casserole into tidy squares and serve it atop a scoop of rice, or layer it in individual ramekins for dinner parties. For brunch, tuck a slice inside a warm tortilla and turn it into a hearty breakfast burrito everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chili Relleno Casserole tightly covered in the refrigerator for up to three days. The flavors only deepen as it sits, making next-day lunches totally irresistible.

Freezing

This casserole freezes beautifully. Cool leftovers completely, then wrap well in foil and place in a freezer bag; stash it in the freezer for up to two months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, warm slices in the microwave for quick lunches, or cover the whole pan and bake at 350 degrees F until heated through. A minute or two under the broiler re-melts the cheese topping for that just-baked effect.

FAQs

Can I use fresh poblano peppers instead of canned?

Absolutely. Simply roast fresh poblanos, peel and remove the seeds, then slice or flatten them for layering. This gives your Chili Relleno Casserole an even smokier, richer flavor.

What’s the best cheese to use if I don’t have Monterey Jack?

Pepper Jack, mozzarella, or even Muenster will work well. Each cheese melts differently, so feel free to blend them or use what you have for your own custom Chili Relleno Casserole twist.

Is the casserole very spicy?

No, poblanos are known for their mild heat—but if you love spice, try adding a sprinkle of chopped jalapeños or a bit of hot sauce to the egg mixture before baking.

Can I double this recipe for a bigger crowd?

Definitely! Use a 9×13-inch pan and double all ingredients. The baking time may need a few extra minutes, so check with a knife in the center to make sure the custard is set.

What’s the difference between enchilada sauce and tomato sauce on top?

Enchilada sauce brings a punch of classic Mexican spices, whereas tomato sauce is milder and lets the cheese and peppers shine more. Both are delicious—use your favorite or even try a homemade enchilada sauce for extra flair.

Final Thoughts

If you’re looking to bring big flavors to your table with zero stress, Chili Relleno Casserole can’t be beat. It’s everything you crave in a cozy casserole, and it’s just as fun to serve for brunch as it is for dinner. Give it a try—you might find yourself making it again and again for family and friends!